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Large Black Tea Brick
FORMED TEA – 500gr
GRADE(S): Compressed OP (Orange Pekoe)
ANTIOXIDANT LEVEL/CAFFEINE LEVEL: Low / Medium
REGION: Hubei Province, China
CUP CHARACTERISTICS: Full bodied with slight must notes. Generally not used as a beverage.
Ingredients: Black tea. 1989
£ 47.80
In stock
PRODUCT ID: 1634
Description
Large Black Tea Brick
Tea bricks stand out as one of the most visually striking forms of processed tea worldwide. Their origins trace back to the ancient spice trading routes of the Far East around the 9th century. Traders and caravan herders transported goods by camel or horseback, necessitating compact packaging. To facilitate this, tea producers began mixing processed tea leaves with stalks and tea dust, pressing the mixture tightly into forms, and drying them in the sun. This innovative approach led to the popularity of tea bricks, which even served as currency in Tibet, Mongolia, Siberia, and Northern China during the 19th and early 20th centuries.
Brewing Tradition
Brewing tea from a tea brick traditionally involved roasting a piece over a flame until it turned reddish. Afterward, the brick was crumbled and steeped in a pot. In some regions of China, people enhanced the brew by adding onion, ginger, or orange. In Tibet, tea bricks were famously used to prepare fermented yak butter tea. If you don’t have fermented yak butter on hand, feel free to use regular milk! Today, many appreciate tea bricks for their aesthetic qualities, making them a unique gift or an eye-catching conversation starter when displayed in an upright plate holder.
The Birth of Black Pu-erh
The exact origins of most Chinese Pu-erh teas remain shrouded in mystery, but the black Pu-erh variety can be traced to the Kunming Tea Factory in 1972. Seeking to diversify its economy, the Chinese government tasked the factory with developing a new, marketable tea. Drawing on centuries of expertise, the tea masters at Kunming crafted black Pu-erh, which has since become the world’s top-selling tea variety.
What Sets Black Pu-erh Apart?
What distinguishes black Pu-erh from other black teas? The key lies in its unique fermentation and aging process. Unlike typical black teas, black Pu-erh undergoes fermentation without being completely dried. Producers often bury the tea in the ground, store it in caves, or cover it with damp tarps. This aging process allows the tea to develop its signature earthy character, which many enthusiasts cherish.
Enjoying Your Tea Brick
When it comes to enjoying your black tea brick, consider experimenting with different brewing methods. Whether you prefer a traditional approach or a modern twist, the rich, complex flavours of black Pu-erh offer a delightful experience. Savour the deep aromas and nuanced tastes that come from this centuries-old craft.
Embrace the history and artistry behind the Large Black Tea Brick, and let each cup transport you to the ancient trade routes that made this tea a beloved treasure.
Besides pu erh tea, other kinds of dark teas such a Black Tea Briks, are less known outside of China. We believe it requires special attention when it comes to preparing this tea, due its special production method and tight compression. In this guide, we’ll introduce you two ways to steep dark brick teas.
Boiling Dark Brick Tea:
Dark teas, such as Black tea Briks, are often compressed more tightly than other dark teas like pu-erh. By boiling such tea, they loosen up faster. Don’t worry about any bitter taste. This kind of tea has undergone pile fermentation resulting in a very smooth and non-bitter tea, even if it’s boiled. Here are the steps:
- Put brick tea pieces and water in cookware (e.g. pan or iron tea kettle) at a ratio of 1:40.
- Bring the water to a boil. Once it’s boiling, you can turn off the heat.
- Strain out the leaves and serve the tea. If you pursue a stronger and more full-bodied taste, leave it for a few minutes after the heat is turned off.
Steeping Dark Brick Tea:
- Put brick tea pieces and hot water (at 100ºC) into a teapot or a gaiwan at a ratio of 1:20.
- Wait for 1.5 minutes to rinse and awaken the tea chunks (for loose leaf dark tea, 30 seconds will be enough). Discard this brew into a pitcher.
- Add hot water again and cover the teapot with a lid. Now pour the content of the pitcher over the teapot to improve heat retention (obviously, you can’t do this when using a gaiwan).
- Steep for 2 minutes and then it’s ready to enjoy. You may adjust the steeping time based on your personal preferences. The fun part of dark brick teas is that shorter steeping times will result in citrus and lemongrass notes, while longer steeping times will make the tea taste more nutty, woody with hints of ripe fruit.
For the 2nd and 3rd brew, still apply a 2 minute steeping time. You’ll find that these two brews are darker compared to the first brew (as the tea has fully loosened up). After the third brew, you can gradually increase the steeping time, to fully extract the rest of the flavour out of the leaves.
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
