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The answer would be centuries as most people believe. This saying may be right, but may be not. The reason why we think it right is because the cuboid-shape Zhuan Tea (i.e. the shape of the tea like brick) didn’t appear until centuries ago in Chibi; and we think it wrong because shape and processing of Zhuan Tea have undergone a long course of evolution and the historical inheritance is definitely beyond centuries.
Tang and Song Dynasties (Crumby-cake Tea) —— Ming Dynasty (Maohe tea) —— Qing Dynasty (Zhuan Tea) —— Nowadays (Qing Zhuan Tea)
The first stage of the Tea Road’s development was from Tang and Song Dynasties to late Ming Dynasty. It was then called the Ancient Tea Horse (Trade) Road that featured distribution and sales of bulk tea and Crumby-cake tea. In Tang Dynasty, tea gardens had been formed here and there in Yang Lou Dong. At this time, the city was famous for tea production. The initial shape of Qing Zhuan Tea, Crumby-cake tea or E’zhou yellow cake tea, already showed up and was delivered to Middle Asia along the Silk Road. When it came to Ming and Qing Dynasties, the Silk Road was completely used for Zhuan tea trade. Trade caravans from different countries came to deliver the Zhuan tea produced by Yang Lou Dong to Middle Asian and European countries.
The Kangxi Period of Qing Dynasty (namely from 1689 when Sino-Russian Treaty of Nerchinsk was signed to 1853) was the second stage of Tea Road development. The road then was called Sino-Russian Tea Road and mainly used for distribution and sales of Crumby-cake Tea, Maohe Tea, and Zhuan Tea. Signing of the Treaty of Kyakhta between China and Russia in 1727 brought further prosperity to this tea road. By that time, merchants from Shanxi province built a “trade city” along the Chinese border in Kyakhta so that the distribution of Yang Lou Dong Zhuan tea to Russia was made even more convenient.
The period spanning from 1853 (when Fujian Tea Road got cut off amid eruption of Taiping Rebellion) to the late Qing Dynasty and early Republic of China is the third stage of Tea Road development. The road was called then Eurasian Tea Road and mainly used for distribution and sales of Qing Zhuan Tea and Mi Zhuan Tea.
青砖茶属黑茶类，青砖茶外形为长方形砖茶，砖面平整、棱角分明、厚薄一致、图案清晰。色泽青褐，香气纯正，汤色红黄，滋味香浓，富含多种有益于人体健康的物质。随着岁月的陈化，青砖茶颜色会逐渐呈橙红色，适当储藏存放的青砖茶饮用口感及风味会更佳，其市场价值也会随之增长.青砖茶产品主要销往内蒙古、新疆、西藏、青海等西北地区和蒙古、格鲁吉亚、俄罗斯、英国等国家。
青砖茶香味最浓的是烘制车间。在那里，半成品要在高温的厂房被烘干，随着水分减少，茶的香气也越来越浓。在烘制厂房。打开房门，一股幽香气扑鼻而来，果然，是经过烘制的青砖茶散发的香气最浓。
茶香，不光是闻出来的，也是喝出来的。将普洱、安化黑茶以及赤壁青茶砖放在一起，喝过的人都说，赤壁青砖茶 “更霸气”，而这无不跟它的发酵过程相关。
羊楼洞有观音泉、石人泉、凉荫泉，三泉如川，穿镇而过。当时以“巨盛川”和“三玉川”为代表的众多茶庄坐落于此，为了突出水的重要，又暗示着生意的兴隆，因此将“川”字压在砖茶之上销往边区牧民。牧民上市购买砖茶时，只认“川”字商号茶，用手触摸到“三道杠”才会毫不犹豫买下：“川”字牌商标被国家认定为“中华老字号”。
米砖茶是以宜红、祁红、滇红等红茶的轧制片末为原料，经复制、拼配、紧压、烘制等工序制成。因其所用原料在揉切时，被切成如米粒一般大小，故压制成型后称之为“米砖”。
米砖茶砖面平整、棱角分明、厚薄一致、图案清晰。“凤凰”米砖茶乌黑油润，香气纯正、滋味浓醇、汤色深红、叶底红匀。“火车头”米砖茶黑褐稍泛黄，香气平正、滋味沿浓醇、汤色深红、叶底红暗。
凤凰：凤凰米砖茶是英国老牌茶叶公司 TWININGS (宁公司)1981年为纪念公司成立275周年,通过外交部委托湖北省定制。凤凰米砖茶是以优质红茶片末为原料,采用传统工艺, 压印纹理清晰,图案精美绝伦;配上精雕木框是国内外茶人雅士收藏的工艺珍品和馈赠佳品,堪称茶中艺术造型之王。由于凤凰米砖茶模版已销毁, 故至今存世已极为稀少,十分罕见。
火车头：1905年，西伯利亚铁路全线通车，中俄贸易的线路，彻底由晋蒙地区，转向了东北，俄商经海参崴转铁路运输不仅费用低，而且极为便捷，全程运输仅为原来陆路马匹、骆驼运输时间的五分之一左右，此改装使生产力的发展向前跨进了一步。为了纪念这一有意义的事件， “火车头”商标设计由此而来。
The Qing Zhuan Tea (a kind of dark tea) functions to reduce lipid and weight, soften blood vessels, and prevent cardiovascular diseases. It has been proven in past hundreds of years that this tea is drink of life for herdsmen living at borders. For them, “life would be dull if cut off from the supply of black tea for one day and painful if for three days”. This is exactly the evidence of the unique medical efficacy of the dark green tea.
In the Qing Zhuan Tea, there’re a great deal of vitamins, proteins, mineral matters, amino acids, and sugars. Regular use could benefit the health, especially of those nomadic people residing in such bleak areas as deserts, gobies and plateaus with beef, mutton, and cheese as their principal food. In the northeast China that lacks vegetables and fruits, there is a popular saying which goes like: “Better three days without food than one day without tea.”
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