Crush, Tear, Curl

Crush, Tear, and Curl is a method of processing tea. The process follows that of orthodox tea manufacture, but instead of the leaves being rolled, they are passed through a series of cylindrical rollers with hundreds of small sharp "teeth" that Cut, Tear, and Curl.

This method was invented during WW2to increase the weight of teathat could be packed in a sack or chest. Since its advent in the late 1950s, this process has been widely used by most of the teafactories in Indiaand Sri Lanka.

This style of manufacture has the advantage that the finished product brews quickly and yields more cups per kg. In the Indiadomestic market, this type of manufacture has virtually taken over - over 80% of tea production is of the CTC type, amounting to approximately 650 million kg. In the export market, particularly in the Western hemisphere, where tea-bags have gained popularity, CTC teas are increasingly in demand. However, the CTC process diminishes the delicate natural flavorsof tea.

CTC teas produce a rich redcolorwhen they are boiled, which adds a beautiful color to tea made with the Indian method. This is done by boiling leavesin a mixture of milk, waterand sugarand some spices(producing a Chaior Masala). With that production method, the tea won't get bitter, and its red comes through the white of the milk.

See also

• Nilgiri tea

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