NOVELTY - Preparing organic rice pressed black tea, involves (a) generating fresh organic rice, (b) treating the organic rice, (c) piling organic black tea and fresh organic rice, humidifying the piled mixture and performing primary fermentation, (d) drying the fermented mixture and sieving the dried mixture, (e) performing infiltration of the mixture and drying the mixture, (f) pressing and shaping the mixture, (g) performing secondary fermentation, and (h) drying the fermented mixture, packing in dry yarn cloth and drying the packed materials at 40-60 degrees C.    USE - The method is useful for preparing organic rice pressed black tea (claimed) used for clearing intestines and warming stomach.    ADVANTAGE - The method prepares organic rice pressed black tea without pesticide, hormone and chemical medicine, thus the pure natural method causes no pollution. The prepared organic rice pressed black tea has excellent flavor, high quality, dark black brown appearance and delicious taste, and can be ingested for long term.    DETAILED DESCRIPTION - Method for preparing organic rice pressed black tea, involves (a) generating fresh rice by raising rice plants, applying organic fertilizers, and harmless pesticides or biopesticides every 20-25 days and obtaining fresh rice, (b) treating the organic rice at 24-26 degrees C for 2 hours, (c) piling organic black tea and fresh organic rice in a volume ratio of 10:2-3, humidifying the piled mixture and performing primary fermentation at 35-55 degrees C for 10-15 days, (d) drying the fermented mixture at 60-80 degrees C until the moisture content is 8-9% and sieving the dried mixture, (e) performing infiltration of the mixture at 30-40 degrees C for 4-6 hours and drying the mixture at 80-100 degrees C until the moisture content is 5-6%, (f) pressing and shaping the mixture by steaming the mixture at 102-105 degrees C and pressing the mixture into blocks of 5-10 cm2, (g) performing secondary fermentation of the obtained mixture at 25-35 degrees C for 20-30 days, and (h) drying the fermented mixture using hot air at 80-90 degrees C for 15-20 minutes, packing in dry yarn cloth, placing the packed materials in constant temperature drying oven and drying the materials at 40-60 degrees C for 6-8 hours until the moisture content is 5%.