The invention discloses a brick tea manufacturing technique which comprises the following steps: unpacking and removing impurities; chopping tea and performing bamboo basket screening; sieving; preparing water; boiling a tea glaze; weighing the tea; heating a pot heating and frying the tea; performing pouring sealing; beating the tea; holding a clapper; performing hole poking sealing; tying up; drying in the shade; breeding a fungus; and after drying tea seals in the shade until 70%-80% of each tea seal is dried, stacking the tea seals on a wooden house in sequence, covering the tea seals with palm sheets to allow automatic fungus breeding, opening the stacks again when vegetable seed flower yellow spots appear on the seal paper parcels, and drying separately for one to two months. The brick tea has the advantages of compact and tight tea body, black brown color, good bloom, flourished golden flowers, overflowing fungus fragrant, orange red and transparent tea soup, and mellow and long-lasting taste, is suitable for being drunk by people in high and cold areas and high fat diet areas, particularly for the people living in desolation areas such as deserts, gobi, plateaus and the like.