⚙️ Processing
CTC (Crush, Tear, Curl)
CTC stands for Crush, Tear, Curl, referring to a method of processing tea leaves into small granules that brew quickly and strongly, ideal for milk tea and chai.
CTC is an acronym for Crush, Tear, Curl, which is a method of processing tea leaves into small granules. This technique was developed in India during the 1930s to efficiently produce strong black tea.
The granulated form has a large surface area, allowing for a quick extraction of rich color and flavor, which is its main characteristic. It has a robust strength that holds up well against milk, making it perfect for tea bags, milk tea, and chai brewed on the stovetop. It is commonly used with Assam and African tea leaves.
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