- Serving Size: 2g /cup
- Steeping Temp: 100°C
- Steeping Time: 2 to 5 mins.
- Certification: Organic
- Origin: India
- Caffeine: High
CTC stands for Cut Tear Curl, a method of tea processing that was developed in India in the 1930’s. After plucking, the leaves destined for CTC processing go through similar oxidation stages as a regular black tea. However, instead of rolling the leaves in this final stage, they are passed through a rotorvane, thereby breaking the cells and exposing more of the oils contained in the tea leaves. The concluding curling of the cut and torn tea leaves results in small pellets that are prepared like regular loose tea. The tea is characterized by a smell of fresh warm earth on the nose and palate and light vegetal notes. A lingering brown sugar sweetness grows in strength as it sits in the cup. A moderate astringency with a slight dryness from the tannins. Makes a strong black infusion. This tea takes milk and honey exceptionally well.
Story, Folklore, History...
CTC tea actually refers to a method of processing black tea. Named for the process, “crush, tear, curl” (and sometimes called “cut, tear, curl”) in which black tea leaves are run through a series of cylindrical rollers. The rollers have hundreds of sharp teeth that crush, tear, and curl the leaves. The rollers produce small, hard pellets made of tea. This CTC method is different from standard tea manufacturing, in which the tea leaves are simply rolled into strips.
Tasting NotesCertification: Organic
Grade or Quality: BOP
Aroma: Earthy, mild, malty
Infusion Aroma: Earthy, hint of fruitiness
Infusion Color: Dark amber
Base flavor: Malty
Infusion Strength: Strong
Have you tried Assam CTC? Tell us what you think!
From the Shanti Tea Canada Blog
Breakfast Tea: It Was Always English - by Richard Isaac
In the days when England ruled the world, there was no reason to specify that something was or was not “English” – it was simply assumed that it was. Therefore the famous morning beverage that we know as English Breakfast Tea was merely called Breakfast Tea in England, the quintessential representation of British teatime culture.
Contrary to popular belief, however, English Breakfast Tea did not get its start in England, but rather in America, where as early as Colonial Times colonists referred to this slightly sweet, strong black liquid as a representation of the mother culture. Another myth cites its origination in New York City in the mid-19th century, when an enterprising tea merchant invented a prototype that quickly became popular.
This full-bodied black blend is representative of our Canada tea company’s ability to take an old classic and update it with delicious, lovingly sourced organic ingredients. Typically drunk with milk and sugar, this exotic blend of teas is traditionally imported from such...