Introduction:CTC black tea is one of the mainstays of the global tea market, renowned for its strong flavor and unique production process, and is especially well-suited for milk-based blends. This article delves into the origins of the CTC process, the characteristics of the Assam tea region, as well as the correct brewing methods and timing recommendations to help you become more adept at selecting and enjoying tea from start to finish.
CTC black tea, this highly consumed type of tea worldwide, actually gets its name from three key processing steps: Crush, Tear, and Curl. During production, the tea leaves are processed through specially designed cylindrical rollers that crush, tear, and curl the leaves into uniform granules. This technique not only improves extraction efficiency but also contributes to its bold flavor profile.
When talking about CTC black tea, one cannot overlook its most iconic origin — Assam, India. The CTC tea produced here is known for its strong malt aroma and full-bodied taste, making it particularly suitable for milk blends. The brewed tea often presents an enchanting golden hue, with a rich and layered flavor.
The birth of the CTC process can be traced back to the early 20th century in the Assam region of India. In 1931, Sir William McKercher, then manager of the Amgoorie Tea Estate, was the first to develop this tea manufacturing technique. Subsequently, in the 1950s, this innovative process quickly spread to other tea regions in India and even to Africa, exerting a profound influence on the global tea industry and establishing CTC tea’s important position in the world market.
Speaking of the Amgoorie Tea Estate, the name itself carries cultural significance. "Aam" means mango in Hindi, and "Guri" refers to the root of a mango tree — it is said that the area was once covered with mango trees. The tea garden enjoys a prime location, situated on the southern bank of the Brahmaputra River and adjacent to the Nagaland region. Its exceptional natural conditions provide an ideal environment for tea cultivation.
The Amgoorie Tea Estate is currently operated by the Goodricke Group Limited and is considered the crown jewel of the group’s assets. The CTC tea produced here is hailed as the finest in Assam, enjoying high acclaim both within India and in the international specialty tea market. It is the preferred base for many professional tea blenders.
For everyday drinking, the flavor of CTC black tea is quite stable and consistent, especially the premium CTC tea from Assam, which not only has a bright color but also exudes a unique malt aroma. Many well-known tea brands and blenders favor Assam CTC tea as the main base for their breakfast tea blends (such as English Breakfast and Irish Breakfast), creating a well-balanced and robust tea experience.
In India, CTC tea is even part of the culture, with the most famous example being masala chai. This widely loved beverage is made with CTC tea as the base, combined with milk, sugar, and a variety of spices (such as ginger, cardamom, etc.), hence it is often referred to as five-spice tea, mixed spice tea, or spicy tea. This blending method not only enhances the complexity of the drink but also fully showcases the bold characteristics of CTC tea.
The main producing regions of CTC tea include Assam, the Terai region, Dooars, and parts of southern India. Among these, CTC tea from Assam and Dooars stands out due to its climate and soil conditions, and many renowned tea estates have gained fame as sought-after sources for tea enthusiasts and professionals alike.
In the production process, sorting is a crucial step that determines the tea grade. This procedure is usually carried out in the second-to-last stage of the production line in tea factories, with the aim of classifying the tea leaves based on size, shape, and density to ensure the final product's quality and brewing performance. Sorting machines typically have 8 to 10 sieve layers, each with different mesh sizes. Leaves are categorized into grades according to the size of the mesh they can pass through — the higher the number of holes (per square inch), the finer the tea particles and the higher the grade.
When brewing CTC black tea, it is recommended to use water close to boiling point (around 90–95°C). The tea-to-water ratio can be adjusted to personal taste, generally around 1:30 to 1:50 (tea:water). The first infusion is suggested to be around 30–45 seconds, with each subsequent brew gradually extended by 10–15 seconds. If used to prepare masala chai or other spiced teas, the ratios of milk and sugar can be adjusted to suit personal preference for a more customized flavor.
The above content is compiled by CoffeeHunters, a coffee news website.
