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Tea leaves manufactured using the method of CTC (Crush, Tear, Curl) are known as CTC tea leaves. Leaves produced using the CTC method give small, hard pellets-like the structure of tea leaves. These leaves are quick to infuse and very strong in flavor. It is specially useful while brewing milk tea.
CTC tea leaves are the black tea leaves produced using the industrial method of CTC. CTC is the acronym of Crush, Tear, Curl. The name is self-explanatory to the technique used for production.
The tea leaves produced using the orthodox method are controlled to make sure the tea leaves are cut and torn to a precise level. The oxidation level is maintained to a controlled level and is hand-rolled. CTC tea leaves are cut, torn and rolled simultaneously using a CTC processing machine.
The tea leaves produced using the CTC method become hard reddish pellets. In this method, tea leaves are made to pass through a series of sharp blade rotors which crush and tear open the plucked tea leaves. Machines then roll these tea leaves into rigid pallets of tiny size. Tea leaves produced using this method are robust in flavor, have a slightly bitter taste and are very quick to infuse.
CTC tea leaves are significantly in demand for the quick and robust infusion it provides. This is the reason CTC tea leaves complement greatly with milk to produce milk tea. Milk is a naturally sweetened drink. It, therefore, needs a much more potent and faster infusion to yield the best quality tea. Milk tea and CTC tea leaves are inseparable partners.