Organic CTC Tea, Feature : Good Taste, Health Conscious

CTC (Crush, Tear, and Curl or Cut, Tear, and Curl) is a method of processing black tea in which tea leaves are passed through a series of cylindrical rollers with serrated blades that crush, tear, and curl the tea into small, even-shaped pellets.

The CTC process was invented in the 1930s by Sir William McKercher 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. The finished product results in tea well-suited for tea bags, is strongly flavored, and quick to infuse. CTC tea manufacturing process is a faster way of producing a standard quality of tea. To make CTC tea, fresh, whole leaves are fed into the CTC tea machines which crush, tear and curl them and process them in a period of just two hours.

The CTC method is most often used for most black tea varieties. Black tea generally has a range of caffeine levels per cup, ranging from 50 to 90 mg of caffeine per cup. Many factors influence the caffeine levels in tea, including the actual tea leaves, the temperature of the water, and the brewing time. Additionally, a masala chai tea will likely have less caffeine than a full cup of Assam tea. Masala chai is made with a spice blend and milk (which do not contain caffeine).

CTC Tea Grades-

CTC Broken Leaf- FP (Flowery Pekoe) to BPsm (Broken Pekoe Small)

CTC Fanning- OF (Orange Fannings) to BOPF ( Broken Orange Pekoe Fannings)

CTC Dust- PD (Pekoe Dust) to SFD (Super Fine Dust)