TIBETANS QUENCH THEIR THIRST WITH BRICK TEA

Bay of Plenty Beacon, Volume 14, Issue 95, 8 February 1950, Page 7

TIBETANS QUENCH THEIR THIRST WITH BRICK TEA

New Zealanders are Considered great tea drinkers but they can hardly be compared with Tibetans who average 30 cups daily, while some “chain drinkers” have .been known to polish off over 80. Tibetans as tea drinkers are in a class of their own, in fact they are the world’s best. Insatiable Thirst The main point about this, however, is that the Tibetans’ almost insatiable thirst for tea is centuries old and, because of transport difficulties, it brought to light brick tea —perhaps the world’s first introduction to dehydration of concentrated food. Brick tea, despite its early origin, is practically unknown in New Zealand. Dating back to the Chinese Sung Dynasty, nearly/ 1000 years ago, the manufacture of brick tea was intended / chiefly for the nomadic tribes of Inner Mongolia. To Europeans, it would hardly be recognisable both in shape and taste. The idea of pressing tea leaves into cakes w r as primarily introduced to solve the problem of transportation. Tea can usually be transported safely in plywood chests between the countries of production and consumption, but no chest would stand the long mountainous treks from China into Russia and Siberia. Thus, compressing the tea into bricks made it more portable, and whereas tea leaves are affected by climate, bricks will remain in good condition in all kinds of weather. The grades of bi'ick tea vary considerably. For instance, tea prepared for Tibet differs greatly from that prepared for the Russian market. Few Europeans would hardly recognise their favourite drink if they happened to be journeying in Tibet. Cold Water Used From the brick the required quantity is chipped off into a pot of cold water and boiled for some hours until it is quite black. A little salt or soda is thrown in and the liquid is then strained off into an upright cylinder. A large piece Of rancid butter is added and the mixture churned. It is served usually in small wooden bowls. 4 Foochow and Hankow have been the main centres of the brick tea industry for centuries, with Hankow supplying a superior grade.