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CTC (Crush, Tear, Curl) tea refers to a method of processing tea leaves that involves three main steps: crushing, tearing, and curling. This process is used primarily for black tea production, especially in India and Sri Lanka, where it is the standard for mass production of tea.
Here's how the CTC process works:
Crushing: Fresh tea leaves are crushed to break them down and release the juices that contribute to the flavor.
Tearing: The leaves are then torn into smaller pieces, helping to break up their cellular structure.
Curling: Finally, the torn leaves are curled into small, hard pellets.
The CTC method results in small, round tea pellets that are more uniform in size and shape. This processing method speeds up oxidation (fermentation) and leads to a strong, brisk, and often malty flavor. The small tea leaves also infuse quickly, making CTC tea ideal for mass-market tea bags, where the small size allows for rapid brewing.
CTC tea is often associated with strong, full-bodied brews and is popular for making "chai" (Indian spiced tea). It's commonly sold in bulk or in tea bags for convenience, particularly in markets like India, Africa, and parts of the UK.
