Yunnan Dianhong Black Tea CTC Loose Leaf

CTC tea actually refers to a method of processing black tea. Named for the process, "crush, tear, curl" (and sometimes called "cut, tear, curl") in which black tea leaves are run through a series of cylindrical rollers. The rollers have hundreds of sharp teeth that crush, tear, and curl the leaves. The rollers produce small, hard pellets made of tea. This CTC method is different from standard tea manufacturing, in which the tea leaves are simply rolled into strips. Tea made via this method is called CTC tea (and sometimes known as mamri tea).  The finished product results in tea well-suited for tea bags, is strongly flavored, and quick to infuse. 

Generally, CTC steeps stronger and has more of a tendency to be bitter, while Orthodox teas are higher quality, less likely to be bitter, and contain more subtle and multi-layered flavors than CTC teas.

Orthodox teas are usually harvested and processed by hand to get intact, whole leaves – small, young tea leaves plucked from the tips of the tea bush – but may also be harvested and processed by machine. If you are planning to make some Masala Chai (spiced tea), definitely start with a CTC tea. However, if you drink your black tea straight or with just some sweetener or lemon, then start with an Orthodox tea.

Basically, CTC is machine processed and fully oxidized (black) tea. CTC tea tends to be less expensive and lesser quality than Orthodox tea. CTC teas tend to be blends of tea leaves harvested from more than one plantation during the first “flush” (harvest). This makes their flavor fairly consistent from one batch to another. However, if the tea at the start of the process is good quality, the CTC tea at the end of the process will be good quality.

Black tea  ｜  Yunnan   ｜  Complete fermentation   ｜  Spring and Summer