A little extra - the history behind compressed tea / Compressed tea is made mainly from dark and red tea. After processing and drying, the leaves are pressed to form the characteristic brick, cake, and discuss shapes. The compactness of this tea made it convenient for transportation, resistant to moisture, easy to preserve, and therefore ideal for long-distance trade in the dynastic era. This made it perfect for the nomadic peoples in Tibet, Mongolia, and Xinjiang, along with the borders of the Chinese Empire, with their meat and fat-heavy diets: the tannin-rich tea helps digestion and the breakdown of fats.
Born of humble roots, the tradition of making compressed dark tea has refined over the years to one of transformation, cultivating and drawing out rich and complex flavours from older and coarser leaves, rounded out and mellowed by ageing.