Three Major Categories Combine to Form the Famous Anhua Dark Tea
Anhua Dark Tea, a renowned variety within China's six major tea categories classified by processing techniques and fermentation levels, is primarily divided into three groups. These are the 'Three Bricks' (including Hei Zhuan, Hua Zhuan, and Fu Zhuan , the 'Three Tips' (Shengjian, Gongjian, and Tian...
Tea News · Mar 15, 2026
Explanation of Brick Tea and Its Raw Material Grades
This article provides an in-depth explanation of brick tea within Anhua dark tea, focusing on three main types: Fu Brick Tea, Black Brick Tea, and Flower Brick Tea. It details the differences in production techniques and pricing, particularly noting that Flower Brick Tea is typically more expensive...
Tea News · Feb 16, 2026
The Relationship between Natural Air-Drying Method and Quality Formation of Brick Tea
In the series of compressed teas, many traditional products such as 'Jing Brick', Tian, Gong, and Shengjian teas, as well as certain tea bundles, historically did not employ specific drying techniques. This was due to the lack of specialized testing equipment, reliance on empirical moisture judgment...
Tea News · Feb 08, 2026
Have you ever tried brick tea?
Brick tea, also known as green brick tea or compressed tea, is a type of tea pressed into a brick-like shape. It is a representative form of compressed tea, typically made from tea leaves, stems, and sometimes tea dust. Based on raw materials and production techniques, brick tea can be categorized i...
Tea News · Jan 26, 2026
The Father of Dark Tea Theory - Peng Xianze
Peng Xianze (1902-1951 , a native of Anhua, Hunan, was a pivotal figure in Chinese tea history. After studying agriculture in Japan, he returned to teach and research. During the Sino-Japanese War, he pioneered the local production of dark tea bricks in Anhua, breaking the centuries-old practice of...
Tea News · Dec 10, 2025
Identifying Dark Tea: Essential Tasting Terminology
Dark tea is a fully fermented tea primarily produced in Sichuan, Yunnan, Hubei, Hunan, Shaanxi, and Guangxi. Its basic processing involves fixation, initial rolling, pile fermentation, re-rolling, and baking. The leaves are typically coarse and undergo extended fermentation, resulting in a dark brow...
Tea News · Nov 30, 2025
How to Brew Tuocha, Mini Tuocha, Brick Tea, and Cake Tea?
Brick tea and cake tea require loosening with a tea pick or knife before brewing, while mini tuocha, often pre-portioned at 5g or 10g, can be steeped directly. These compressed teas are dense, so the first infusion should use boiling water and steep for about 8 seconds to 'awaken' the leaves—a proce...
Tea News · Sep 16, 2025
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