Crush, Tear, Curl (CTC) Tea
CTC 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 pellets.
In contrast to Orthodox teas, CTC teas are known for producing a deeper and darker colour, and are usually accompanied with a stronger, more bitter or acidic flavour. CTC teas are much more forgiving in their brewing process and are often enjoyed with condiments such as sweeteners, lemon, or milk.
CTC tea is produced through a six-step process that takes between 10-20 hours. Unlike Orthodox tea production, CTC processing is largely automated, requiring minimal human involvement.
CTC Tea Grades
Broken Pekoe (BP)
These are small-sized, broken tea leaves that produce a strong and full-bodied brew. BP teas are commonly used in blends and are popular for making chai or milk-based teas due to their robust flavor.
Broken Orange Pekoe (BOP)
A finer version of BP, BOP has smaller leaves and delivers a strong, brisk flavor. It is commonly found in tea bags and is widely used in both loose-leaf and bagged tea blends.
Pekoe Fannings(PF)
Even smaller tea particles than BOP, PF produce a quick and strong infusion. This type is widely used in tea bags and is known for its intense flavor, making it ideal for strong milk teas. These are the leftover fine tea particles after larger tea grades have been sifted out. Fannings brew quickly and are commonly used in teabags for a strong, brisk cup of tea.
Pekoe Dust(PD)
PD consists of the smallest tea particles produced in CTC processing. It delivers a very strong, fast-brewing tea with a bold flavor, often used in low-cost, mass-market tea bags or strong teas for blending.
CTC Tea Processing
1. Plucking
Tea bushes are ready for plucking when they begin to "flush," producing new leaf shoots. For black Darjeeling tea, this means harvesting the top two leaves and a new bud by hand. The plucking season occurs four times a year: the first flush in March, the second in May, the monsoon flush in July, and the autumnal flush in October. Once picked, the leaves must be quickly transported to the processing facility to avoid premature oxidation.
2. Withering
In the initial stage of processing, the tea leaves are "withered" by passing warm air through large fans. This reduces the moisture content by approximately 45-55% over about 10 hours.
3. CTC Process
The withered leaves are then subjected to "crushing," "tearing," and "curling" using serrated rollers. This transforms the leaves into uniform pellets. The crushing breaks down the cell walls, releasing enzymes that accelerate fermentation.
4. Fermenting
The green pellets are sent to a continuous fermenting machine, where cool air facilitates the fermentation process. Over the next 4 hours, the pellets change color from green to brown, developing their characteristic flavor.
5. Drying
The fermented pellets are dried using hot air, darkening them from brown to nearly black. This step halts fermentation, removes remaining moisture, and locks in the tea's final flavor and aroma.
6. Sorting & Packaging
In the final stage, the dried tea is sorted by size and quality using mesh sieves, ensuring that only properly graded pellets are packaged for sale.