producing tea in brick form possibly stems from the fact that it can be more easily transported and stored.

Yellow and fermented

The use of steam in fixation (??) of tea leaf enzymes is an important step in processing tea, with the leaves quickly cooled down and then undergoing further processing. The less tightly controlled methods of it in the past resulted in the creation of yellow tea when the tea leaves were over-steamed for fixation or were not quickly

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