CTC (Crush, Tear, Curl) is a method of processing black tea leaves. It is a mechanical process that is used to produce a consistent and uniform particle size. The leaves are passed through a series of cylindrical rollers that crush, tear, and curl the leaves into small, hard pellets.
This method of processing tea leaves is used to produce a stronger, more robust flavor and a darker color in the cup. CTC teas are often used for tea bags, as the small pellets make it easy to fill the bags and produce a consistent brew.
CTC teas are typically used for making Masala chai, milk tea, and other popular tea-based drinks. They are also used for blending with other teas to produce a consistent flavor.
CTC teas are widely grown in India and other countries like Kenya, Sri Lanka, Bangladesh, and so on. CTC teas are less expensive than whole-leaf teas, making them popular among the mass market.
It’s worth noting that CTC teas are different from whole-leaf teas, which are typically made using the Orthodox method of processing. Whole-leaf teas have larger leaves and a more complex flavor profile but are typically more expensive than CTC teas.