| CTC tea actually refers to a method of processing black tea. Named for the process, "crush(or cut), tear, curl" in which black tea leaves are run through a series of cylindrical rollers. The rollers have hundreds of sharp teeth that crush, tear, and curl the leaves. The rollers produce small, hard pellets made of tea. This CTC method is different from standard tea manufacturing, in which the tea leaves are simply rolled into strips. Tea made via this method is called CTC tea (aka mamri tea).
The CTC process was invented between 1930 and 1931 by Sir William McKercher, superintendent of the Amgoorie Tea Estate in Assam, India. The process spread in the 1950s throughout India and Africa. Today, most black tea produced around the world uses the CTC method or the closely related rotovane orthodox manufacture. The finished product results in tea well-suited for tea bags, is strongly flavored, and quick to infuse.
By its nature of crushing and tearing, the CTC method can be known to homogenize the flavor of the black tea. When the tea is crushed and torn, the pressure causes the tea to naturally break down the cells. The broken cells become fully oxidized, causing the tea to taste strong, but lose its subtlety. CTC teas in their dry form can be mixed with inexpensive teas, making it harder to distinguish the actual types of tea leaves used in the tea. Conversely, whole and broken leaf teas are much harder to mix with inexpensive teas. If the tea at the start of the CTC process is high quality, the finished CTC tea product will also be good quality.
Our CTC tea is imported from India, we can offer other grades of tea similar to Assam CTC orthodox teas, like: OP, BP, Sada Chai, fannings, brokens. |
