The popular tea cakes in the Tang and Song dynasties came in various sizes, from hefty bricks weighing from fi…
The popular tea cakes in the Tang and Song dynasties came in various sizes, from hefty bricks weighing from fifty taels to one catty, to delicate moon dumplings, three hundred to a batch. Fresh tea leaves were first steamed, then mashed, pressed into cakes, strung for drying, and sealed for storage and transport.