What is CTC Tea? Complete Guide to Crush, Tear, Curl Tea Processing
Bhupinder ManhasShare
What is CTC Tea?
CTC stands for Crush, Tear, Curl — a method of processing black tea that produces small, uniform pellets instead of whole leaves. It's the most widely consumed tea in India and the foundation of the beloved kadak chai.
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- Withering: Fresh tea leaves are spread out to reduce moisture content
- CTC Processing: Leaves pass through cylindrical rollers with sharp teeth that simultaneously crush, tear, and curl them into small pellets
- Fermentation/Oxidation: Pellets are oxidized to develop color and flavor
- Drying: Pellets are dried to stop oxidation and reduce moisture
- Grading & Sorting: Sorted by size into different grades
CTC vs Orthodox Tea: Key Differences
| Feature | CTC Tea | Orthodox Tea |
|---|---|---|
| Processing | Machine-processed pellets | Hand-rolled whole leaves |
| Flavor | Bold, strong, malty | Complex, nuanced, delicate |
| Brew Time | Fast (2-3 minutes) | Longer (3-5 minutes) |
| Best For | Chai with milk and sugar | Solo drinking, no milk |
| Price | More affordable | Premium |
Why CTC is Perfect for Indian Chai
- Releases flavor quickly — ideal for the kadak boil method
- Holds up well against milk and sugar
- Consistent strength in every cup
- More affordable for daily consumption
- Available in multiple grades for different strengths
CTC Tea Grades Explained
- BOP (Broken Orange Pekoe): Larger pellets, milder flavor
- BP (Broken Pekoe): Medium pellets, balanced strength
- PD (Pekoe Dust): Fine pellets, very strong brew
- Dust: Finest grade, strongest and fastest brewing
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