Uncovering the Secrets of CTC Tea Processing in a Factory

CTC (Crush, Tear, Curl) tea is a type of black tea that is popular in India and other countries. The tea leaves are processed using a special method that involves crushing, tearing, and curling the leaves to produce small, uniform tea particles. Here is a general overview of how CTC tea is processed:

1. Withering: Freshly plucked tea leaves are spread out on large trays and left to wither for several hours. This helps to reduce the moisture content of the leaves and makes them easier to process.

2. Rolling: The withered leaves are then rolled using a rolling machine or hand rollers. This helps to break down the cell walls of the leaves and release the natural oils and flavors.

3. Crushing, tearing, and curling: After rolling, the leaves are passed through a machine that crushes, tears, and curls them into small, uniform particles. This process is what gives CTC tea its distinct appearance and texture.

4. Fermentation: The crushed and curled tea particles are then allowed to ferment for a few hours, which further develops the flavor and aroma of the tea.

5. Drying: Finally, the fermented tea particles are dried using hot air or in an oven. This stops the fermentation process and helps to preserve the flavor and aroma of the tea.

After drying, the tea is sorted into different grades based on the size and quality of the particles. The highest grades are usually used for tea bags or sold as loose leaf tea, while lower grades may be used for commercial tea blends or instant tea powders.


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