What is CTC tea, and how is it different from other types of tea?
CTC tea stands for Crush, Tear, Curl tea. It is a method of processing tea leaves that differs from traditional methods used for whole leaf teas like Darjeeling or Assam. Here’s how it’s different:
- Processing: In CTC processing, the tea leaves undergo a series of mechanical processes where they are crushed, torn, and curled into small, hard pellets. This process is more automated and intense compared to the hand-rolling process used for many whole leaf teas.
- Appearance: The end result is small, granular pellets of tea that look quite different from the larger, whole leaves of orthodox teas. CTC tea is often darker in color and more uniform in appearance.
- Flavor: Due to its processing, CTC tea often brews up stronger, brisker, and more robust flavors compared to whole leaf teas. It’s known for its bold, malty character, which is why it’s often used in breakfast teas or chai blends.
- Brewing Time: CTC teas typically brew faster than whole leaf teas because of their smaller size and increased surface area, making them convenient for quick brewing.
- Usage: CTC tea is commonly used in tea bags and tea blends, especially in masala chai, where its strong flavor can stand up to spices and milk.
