CTC stands for "Crush, Tear, Curl," which is a specific method of processing black tea leaves. It is a popular method used to produce a particular type of black tea that brews quickly and yields a strong, bold flavor. CTC black tea is widely used in tea bags and is often preferred in regions like India and East Africa for making strong, robust cuppas.The fresh tea leaves are passed through a series of cylindrical rollers that crush and tear them into small, uniform pieces. This process helps to rupture the cell walls, allowing for faster oxidation.After the crushing stage, the tea leaves are further torn apart to facilitate the oxidation process and ensure consistency in the size and shape of the particles.The torn leaves are then rolled into small, round pellets or curls. These tightly rolled pellets help to preserve the tea's flavor and aroma, as they have less surface area exposed to air, which slows down oxidation.The CTC method significantly reduces the time required for oxidation compared to traditional orthodox processing, which is used for loose-leaf teas. As a result, CTC black tea brews quickly and produces a strong, robust flavor profile, making it suitable for brewing in teabags and ideal for those who prefer a more potent cup of tea.Due to its strong flavor and quick infusion properties, CTC black tea is commonly used to make milk tea, chai, and other tea blends. It's also an essential component in many "breakfast teas" and is often enjoyed with milk and sugar to balance its boldness.CTC black tea is known for its strong, bold flavor and quick infusion rate. The small particles and increased surface area allow for a more rapid extraction of flavor and color during steeping. As a result, CTC black tea is often preferred for making tea blends and is commonly used in tea bags for convenience.
