Dark tea making technique (Zhaoliqiao brick tea making technique), a traditional technique of Chibi City, Hubei Province, is one of the national intangible cultural heritage lists. The predecessor of Zhaoliqiao brick tea is Yangloudong brick tea, commonly known as "Dongcha", which has developed from cake tea and hat box tea to green brick tea and rice brick tea. The making technique of Zhaoliqiao green brick tea mainly involves multiple procedures such as leaf selection, primary processing, pile fermentation, aging, replication, pressing, and baking. Zhaoliqiao green brick tea is rectangular in shape, green-brown in color, pure in aroma, red-yellow in soup color, and rich in flavor. The "Chuan" brand green brick tea, which has been awarded the title of "China Time-honored Brand" by the state, is a typical representative. When drinking green brick tea, the tea bricks need to be broken, put into a special kettle and boiled with water. Drinking green brick tea, in addition to promoting body fluids and quenching thirst, also has the effects of refreshing, helping digestion, sterilizing and stopping diarrhea. The older the brick tea, the better its effect. The production technique of Zhaoliqiao green brick tea mainly involves leaf selection, primary processing, fermentation, aging, replication, pressing, baking and other procedures. Leaf selection: The leaf surface is required to be large and thick, rich in substances, and convenient for subsequent multiple processing. The tenderness of fresh leaves is that the 3 leaves of the surface tea buds are relatively fat; the 4th to 6th leaves of the inner tea buds, without the septal leaves and fish leaves; a small amount of red stems and white stems. Primary processing: The temperature of the pot for the initial processing should reach 300-320, the bottom of the pot is grayish white during the day, and dark red at night. The fresh leaves lose their luster, the leaves are soft, and the tea is evenly withered. Then, they can be taken out of the pot and rolled while hot. The rolling forms strips, breaks the leaf cells, and rolls out the tea juice, which is convenient for subsequent fermentation. After rolling, it should be immediately exposed to the sun to evaporate water. After the initial processing, the raw tea is required to be strip-shaped, slightly curled, and the stems and leaves are connected; the inner tea leaves are wrinkled or curled, and the stems and leaves are connected. Pile fermentation and aging: The amount of raw materials for initial fermentation is not less than 15,000 kg. Depending on the tenderness of the raw materials, water is sprinkled or the original juice is fermented, and the pile temperature is 60. Break up the tea lumps and turn the pile at least three times. When the tea is yellow-brown, it can be piled up. Dig a "well"-shaped ventilation ditch and age it for more than 100 days. Copying: Screening and chopping, it is necessary to "look at the tea and make tea", and to "change long to short, coarse to fine, and pick up dry and clean". Pressing: Steam the tea according to the ratio of 15:85 between the surface tea and the inner tea, steam thoroughly and evenly, kill harmful bacteria, overflow with foreign odors, and facilitate compaction and shaping; cool and set for 50 minutes. Baking: Stack the bricks neatly, keep the distance between the bricks not less than 1cm, slowly heat up, and bake until the moisture content of the brick tea is 12%, then it can be packaged and shipped. Zhaoliqiao rice brick tea is also called black tea, because all the raw materials used are tea powder. The raw materials of rice bricks are divided into three specifications: sprinkled surface, sprinkled door and inner tea. The raw materials go through screening, splicing, pressing, brick removal, brick inspection, drying, packaging and other processes. The rice brick has a beautiful appearance, the brick mold has clear edges and corners, the pattern on the surface is clear and beautiful, the color is dark and shiny, the inner quality is red and thick, the aroma is pure and the taste is mellow. It has the effects of anti-radiation, softening human blood vessels, and preventing cardiovascular diseases. Among them, the "Paifang" brand rice brick tea and the "Locomotive" brand rice brick tea are both famous. The production skills of Zhaoliqiao rice brick tea mainly go through multiple procedures such as material selection, replication, steaming, and baking. Material selection: The raw materials of rice brick tea are rolled flakes of Kung Fu black tea from local and surrounding areas. The taste is mellow and there is no foreign smell. The bottom of 12 mesh to the surface of 80 mesh. Replication: Screening and air selection to remove sand and stone impurities in the black tea raw materials. Steaming: Steam the tea in the ratio of 20:80, steam thoroughly and evenly, kill harmful bacteria, release foreign odors, and facilitate compacting and shaping; cool and set for 50 minutes. Baking: Stack the bricks neatly, keep the distance between bricks not less than 1cm, slowly increase the temperature, bake until the moisture of the brick tea is 9.5%, then put straw paper between the bricks, bake at low temperature for 1 day to absorb the oil on the brick surface, and then pack and ship. The production of Zhaoliqiao brick tea has broken through the traditional green tea production process in my country. The production techniques of green brick tea and rice brick tea have pioneered the production of brick tea in my country. Zhaoliqiao brick tea can be preserved for a long time, and its efficacy is unmatched by other teas. It is especially suitable for people in high-altitude cold areas and high-fat diet areas. It is a necessity for people in Inner Mongolia, Xinjiang, Gansu, Ningxia and other provinces and regions and Mongolia, Russia and other countries and regions. Zhaoliqiao rice brick tea has a beautiful appearance, the brick mold is sharp, and the pattern on the surface is clear and beautiful. Among them, the "Paifang" brand, "Locomotive" brand rice brick tea and other old brick teas produced in Yangloudong and Zhaoliqiao are collected by many literati and scholars, and have high collection value and appreciation potential. The Wanli Ancient Tea Horse Road from Yangloudong, Zhaoliqiao to Kyakhta and then to St. Petersburg is a witness to the traditional friendship between China and Russia and the history of the spread of Chinese brick tea culture. On November 11, 2014, the black tea making technique (Zhaoliqiao brick tea making technique) was approved by the State Council to be included in the fourth batch of national intangible cultural heritage representative project list, project number: -152. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)