Brick tea


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tea leaves and young shoots, or refuse tea, steamed or mixed with fat, etc., and pressed into the form of bricks. It is used in Northern and Central Asia.

See also: Brick

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Our results constitute the first valuable resource to further investigate application of the new Black Brick Tea strains.
The quality of the brick tea is influenced by microorganism in its manufacturing process.
One may conclude from this that Chinese brick tea was not yet known in western Tibet's Guge kingdom at that time.
However he makes no specific reference to brick tea (Petech, Vol.
For those of you not familiar with this delectable drink, it is prepared by boiling a slab of Chinese brick tea in water with salt, baking soda, and rancid Yak butter.
One of the most fascinating aspects of the industry is the protected status bestowed on border tea, the brick tea transported from tea-producing provinces to border regions such as Tibet, Inner Mongolia and Xinjiang, which are inhabited by minority nationalities who are avid tea drinkers.
Brick tea is boiled in water and strained into a tube.
Within that southern half and in a total of 18 provinces, six main categories of tea are produced - white, green, oolong, black (known as red by the Chinese), scented, and brick tea.
By the time of the Western Han dynasty (206 BC-9 AD), the handmanufacturing of brick tea was developed, which greatly facilitated the trade in the commodity and made tea a prized beverage for the ruling classes.
In its compact form which is so conducive for transport across long distances and through extreme climactic conditions, brick tea can vary in shape from square, oblong, round, to bowl-shaped.
One tea professor we met classifies teas into six categories: green, black, oolong, white, yellow, and brick teas.