Fried tea smells stronger, and the fluorine content of brick tea is 426 mg/kg. It seems not very safe, so it is recommended to drink fried tea. The origin of brick tea is much earlier than fried tea.

Brick tea originated during the Taihe period of the Tang Dynasty and became popular in the late Qing Dynasty. It is a necessity in the lives of ethnic minority residents in northwest China such as Inner Mongolia, Xinjiang, Tibet, Ningxia, and Gansu. It is also popular in countries such as Japan, Russia, the United Kingdom, and Malaysia. The region loves it.

Since the ethnic minorities in the border areas eat more meat and dairy products and less vegetables, drinking tea can not only digest food and get rid of greasiness, but also supplement the multivitamins and trace elements needed by the human body, so there is " As the saying goes, “It is better to go without food for a day than to go without tea for a day”, brick tea has become a necessity in their lives. For hundreds of years, brick tea, with its unique and irreplaceable functions and effects, has become a daily necessity for people of all ethnic groups in the northwest, along with milk and meat. of tea”. Therefore, over the years, the brick tea produced in my country has been mainly sold to the border.

Fried tea originated in the Ming Dynasty. Deliberately pursuing the original aroma and taste of tea is one of the characteristics of the Ming Dynasty. They made fierce criticisms about the predecessors' production and drinking methods that made the tea aroma lose its naturalness and purity: "In other words, in the Tang and Song Dynasties, tea paste, wax noodles, Jing collar, and dragon balls were ground into a single section, or the tea was refined to the finest fiber. Even if it is worth hundreds of thousands, it is very precious. However, as the grinding becomes more difficult, the nature of the tea will be lost, and the tea will be mixed with fragrance. Isn't it like today's people who are better at frying and roasting, so as not to lose the authenticity? "The Book of Tea" can be imagined that its style is regarded as the founder of the mountain, and its methods of pounding, grinding, and rolling are not worthy of imitation. "The criticism on the head of the "Tea Sage" Lu Yu has been harsh enough. So, how can we "be good at frying and baking without losing the authenticity"? This is the more perfect "fried green method" improved by the Ming Dynasty on the basis of steamed green vegetables.