Pressed tea properties


Characteristics of pressed tea

Pressed tea or tea brick is a type of tea originally from the province of Yunnan in southwest China. In China, pressed tea was even used as currency.

Pressed tea is consumed in Russia, Nepal (Tibet), Mongolia and parts of China. However, it is still less common in the West.

This is a red tea, made with remains of leaves, twigs, etc. of tea plant (Camellia sinensis) and aged for five years or more.

Pressed tea is rare in stores (only sometimes found in specialized tea stores ).

Pressed tea Pu-Erh Puo-Cha

Photo of pressed tea, Pu-Erh Tuo-Cha.

Preparation of pressed tea

This tea is prepared very differently from the other types of teas. Its production process is not yet fully revealed: It is a green tea, which, after processing, it is pressed and enclosed in barrels where it is inoculated with certain types of bacteria.

These bacteria are responsible for green tea fermentation, giving reddish leaves. The fermentation process can last for months or. in some top quality red teas, for decades.

Pressed tea properties

The slight pressed tea has the following main properties: stimulant, regulatory, digestive, purgative and to treat mild depression

* More information: Properties of red tea.

Pressed tea beeng cha

Photo of pressed tea, Pu-Erh Beeng-Cha

How to prepare pressed tea?

The infusion is bright red, and has strong flavor. It is very characteristic for its earthy flavor with hints of wood.

As with all Chinese teas, do not take with milk, nor with sugar. In some regions of Tibet it is taken in infusions made with butter.


– Crumble the pressed tea to use for infusion.

– Infuse the tea at 95 º C. Never boil.

– Cover and let stand 3 minutes.

punto rojoMore information about tea.

This article was endorsed by Vicente Martínez Centelles - Founder of the web and director. Teacher of natural sciences, expert in plants, natural remedies and botanical photography.
Written by Editorial Botanical-online team in charge of content writing

25 June, 2021

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