Description
CTC tea refers to a method of processing black tea. Named for the process, “crush, tear, curl” (and sometimes called “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.
The CTC method gives tea have a consistent flavour profile from one batch to the next. A well-known and highly appreciated type of CTC tea is Assam tea. Assam tea usually steeps as a deep ruby red colour, has a rich gutty flavour and goes well with milk. Other popular black tea blends include English Breakfast, Irish Breakfast, and Afternoon Tea. Assam tea also goes into the recipe of classic “masala chai” – literally a spice mixed tea, having milk, tea and spices.
