Tea processed by the Crush, Tear, Curl method, producing small, uniform granules that brew strong and fast.
CTC stands for Crush, Tear, Curl - a tea processing method where leaves are passed through rollers that crush, tear, and curl them into small, uniform granules. CTC tea brews faster and stronger than loose leaf tea, making it well suited to milk tea and chai, and is the dominant style produced in Assam and the Dooars.
