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The removal of salinity from clay during manufacturing period of bricks has proven to be an effective solution for better structural performance. Salinity effect is harmful for brick. This book aims to investigate the removal of salinity from clay by different removal techniques for the purpose of producing good quality bricks. The water salinity was also reduced by using mango and tea leaves. Four different processes have been adopted for the removal of clay salinity under different stages of environmental exposure condition. The test results indicated that immersion process of leached burning clay under 9000c temperature showed maximum salinity removal compared to that of other processes. The burnt brick reduced the salinity from 183 mg/l to 2.5 mg/l and also the burnt brick salinity after immersion technique becomes 1.85 mg/l. Mango leaves and used tealeaves reduced the salinity of water significantly and it's influence the elimination of clay salinity. Finally, the variationsof brick clay salinity with different parameters were identified and comparison of test results incorporating rational suggestions with conventional manufacture and use of brick.