Brick tea originated in the Taihe period of the Tang Dynasty and was popular in the late Qing Dynasty. It is a necessity for residents of northwest ethnic minorities such as Inner Mongolia, Xinjiang, Tibet, Ningxia and Gansu, and is also loved by Japan, Russia, Britain, Malaysia and other countries and regions.
Because the ethnic minorities in the frontier eat more meat and milk food and less vegetables, drinking tea can not only help digestion and relieve boredom, but also supplement various vitamins and trace elements needed by the human body. Therefore, there is a saying that "a day without food is better than a day without tea", and brick tea has become a necessity in their lives. For hundreds of years, brick tea, with its unique and irreplaceable function and efficacy, has become a necessity for people of all ethnic groups in northwest China, and is known as "the mysterious tea on the ancient Silk Road in China and the tea of life for ethnic minorities in northwest China". Therefore, brick tea produced in China over the years is mainly sold while selling.
Fried tea originated in the Ming Dynasty. Deliberately pursuing the original special aroma and taste of tea is one of the characteristics of Ming people. They made a fierce criticism of the previous methods of making and drinking tea: "Even in the Tang and Song Dynasties, it was precious to study paste, wax noodles, Beijing collar and dragon balls, and even to catch tiny ones with hundreds of thousands of money. However, the more delicate the tea, the more fragrant it is. " Once, if people today were not good at frying, they would not destroy the truth. Therefore, Sang and The Book of Tea can consider it as the first mountain. Its smashing, grinding, and Luo are all methods, and they must not be imitated. "Criticism to" Cha Sheng "Liu Yu's head, the words are sharp enough. So, how can we be "good at frying without damaging the truth"? This is a more perfect "fried green method" improved on the basis of steaming green in Ming Dynasty.