Puerh Tea Brick

Introduction
Puerh tea普洱砖茶 is a distinctive local tea from Yunnan with a long history. In ancient times, to facilitate transportation, Puerh tea was often pressed into various shapes, among which the block-shaped variety is known as Puerh Brick Tea.

Overview Puerh Brick Tea is a type of compressed Puerh tea, similar to Puerh Tuo tea, made from large-leaf sun-dried green tea (Dianqing). It is processed by steaming and pressing, but the quality of the raw materials used for Puerh Brick Tea is generally lower than that of Puerh Tuo tea. It is typically made from third to fifth grade Dianqing.

Types and Characteristics

  • Shapes: Puerh Brick Tea can be square or rectangular.
  • Varieties: It includes Puerh Square Brick, Puerh Gold Brick, Puerh Mini Brick, Caravan Brick Tea, and Tusi Brick Tea.
  • Appearance: Puerh Brick Tea is characterized by a uniform and neat shape, clear mold patterns, even surface distribution, and appropriate tightness.

Production Areas and Manufacturers Puerh Brick Tea is mainly produced in Xishuangbanna, Kunming, Shuangjiang, Lincang, Simao, and Puerh. Representative manufacturers include Kunming Tea Factory, Menghai Tea Factory, Shuangjiang Tea Factory, Lincang Fengqing Tea Factory, and Puerh Tea Factory. Product weights vary from 250 grams to 3000 grams, with major export markets including Hong Kong, Macau, Taiwan, and Southeast Asia.

Processing Steps

  1. Weighing Tea: After blending and sprinkling water on the tea, the moisture content is generally over 15%. The finished tea should have a moisture content of 10%, with a quality moisture range of 9% to 12%. The weight for pressing is calculated based on the moisture content of the tea before pressing and the desired final dry standard.
  2. Steaming Tea: Typically, high-temperature steam from a boiler is used to quickly heat the tea, promoting color change and facilitating shaping. Steaming takes about 5 seconds, increasing the moisture content by 3% to 4%, resulting in a moisture level of 18% to 19%.
  3. Pressing: Tea can be pressed either manually or mechanically. Consistent pressure is crucial to avoid uneven thickness. Care must be taken to prevent the tea from spilling out during molding.
  4. Demolding: After pressing, the tea bricks are cooled and removed from the mold. The cooling time depends on the molding situation. Machine-pressed tea can be demolded after a short resting period, while hand-pressed tea requires about 30 minutes of cooling.
  5. Drying: Drying methods include natural indoor air drying and indoor heated drying. The drying time varies with temperature, humidity, tea type, and local conditions. In dry seasons, natural air drying can take 120 to 190 hours to achieve the standard dry degree. Heated drying is usually done in drying rooms, where temperatures must be controlled to avoid adverse effects.
  6. Packaging: Packaging materials include cotton paper for inner wrapping and bamboo leaves or baskets for outer wrapping, with hemp rope or rattan strips for bundling. Moisture testing is required before packaging to ensure the tea meets the moisture standards. All packaging materials must be clean and odorless, and packaging should be tight to prevent loosening or surface peeling during transport.

History of Puerh Brick Tea Puerh brick tea emerged during the Guangxu period, with many tea-producing areas starting to make brick tea. Previously, tea farmers delivered loose tea to merchants, which was bulky and lightweight, making transportation inconvenient. To address this, brick tea production was developed. The earliest brick tea appeared in the early Guangxu years and was initially pressed manually. From the fourth year of Guangxu (1878) onwards, merchants began using hydraulic presses and steam engines, which simplified and improved the production process. This adoption of advanced Western industrial techniques marked a significant historical shift and documented the development of China’s foreign trade and modern technology.

Production Techniques All brick tea is steamed and pressed, but the methods vary. For example, black bricks, flower bricks, fu bricks, green bricks, and rice bricks are pressed mechanically, while Kang bricks are pressed with a mallet. In fu brick tea production, a unique process involves fermenting with yellow mold, known as “flowering.” Fu brick tea with more golden mold is considered superior, with more mold indicating better quality.

Identification

  1. Appearance: Look for long, slender tea leaves with a complete shape, typically made from fourth to fifth grade raw tea. The dry tea should be brownish with a slight sheen and a camphor aroma, with a hint of pungency. The brick edges may show signs of weathering and weigh around 250 grams.
  2. Tasting: To assess quality, brew about 10 grams of tea and observe:
    • Liquor Color: The tea should have a clear, amber color with minimal sediment.
    • Flavor: The tea should have a pronounced camphor aroma, a slightly astringent taste, a smooth mouthfeel, a distinct sweetness, and a strong aftertaste. The tea should be slightly thin in body.
    • Leaf Quality: The leaves should be dark brown, relatively uniform and bright, with few buds, and a soft, elastic texture.