CTC Dust Tea

What is Tea?

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub. Tea is also rarely made from the leaves of Camellia taliensis. After plain water, tea is the most widely many different types of tea; some have a cooling, slightly bitter, and astringent flavor, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans primarily due to its caffeine content.

Varieties

Basically, tea segments which are globally demanded and exported by us arecategorized as CTC, Orthodox and Green Tea. We have briefed upon each category in the brochure ahead.

CTC Tea

CTC Tea is processed using the "crush, tear and curl" (CTC) method. Leaves processed using the CTC method are not rolled, but are placed through cylindrical rollers with small teeth. The rollers crush, tear and curl the tea leaves, hence the name of the method.

CTC tea was developed during the Second World War to increase the weight of tea that can be packed into a bag or sack. With the popularity of tea bags, this

method has also grown in popularity. Tea processed using CTC ten ds to brew faster and yields more cups of tea per kilogram. The brewed tea often tends towards a red color.

Preparation of CTC Tea

When preparing CTC Tea, one teaspoon should be used per 6 oz. cup. The water should be boiled thoroughly before being poured, and the tea should be allowed to brew for 3-4 minutes & milk.

Processing of CTC Tea

After the harvest, the tea leaves are first withered by blowing air on them. Then black teas are processed in either of two ways, CTC (Crush, Tear, Curl). This method is efficient and effective for producing a better quality product from medium and lower quality leaves. Next, the leaves are oxidized under controlled temperature and humidity. (This process is also called "fermentation", which is a misnomer since no actual fermentation takes place.) The level of oxidation determines the quality of the tea. Since oxidation begins at the rolling stage itself, the time between these stages is also a crucial factor in the quality of the tea. Then the leaves are dried to arrest the oxidation process. 

Finally, the tea leaves are sorted into grades according to their sizes (leaf, brokens, fannings and dust), usually with the use of sieves. The tea could be further sub-graded according to other criteria. The CTC tea is ready for packaging.