Brick Tea.
brick tea is of two types - black and green. The technology of brick tea manufacturing was known in China since X-XI centuries.
 The process of green brick tea manufacturing goes in two stages: semi-product (Lao-cha) processing and its pressing. Lao-cha is divided into two basic tea materials - younger and thinner leaves for facing and coarse for inner content. The more facing material is used the better quality is the tile.
brick tea should have smooth surface on which one can see not only pictures and letters of the stencil but also entire leaves, fresh tea shoots and sprigs. A tile is a well-pressed smooth homogeneous mass. The taste of brick tea is harsh with specific "tobacco" odour.
It should be mentioned that if young leaves and shoots are used for brick tea manufacturing, it preserves all features of ordinary black and green teas.
brick tea has a number of advantages in comparison with ordinary tea:
- brick tea is less liable to spoil, because as a result of pressing there are less area for germs and micro-organisms to spread;
- brick tea is compact, convenient for transportation;
- brick tea contains minimal amount of caffeine.
|
