Crush, tear, curl

Assam CTC Hanamizuki 2009

Crush, tear, curl (CTC) is a method of processing black tea in which the leaves are passed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the leaves into small, hard pellets. This tea production method was invented in the 1930s by Sir William McKercher in Assam, India. The CTC method is different from traditional methods of making black tea, such as the orthodox method, which involves rolling the leaves to break them up, followed by fermentation and drying.

History

The CTC method was developed to provide a more efficient way to produce tea that is robust and suitable for mass production. It quickly became popular in regions that favored strong, bold-flavored teas, such as in India, Africa, and the United Kingdom. The invention of the CTC method revolutionized the tea industry, allowing for faster processing of the leaves and resulting in a product that yields a stronger, more uniform infusion.

Process

The CTC process involves three main steps:

1. Crushing: The tea leaves are crushed to open up the leaf cells and expose the enzymes contained within.
2. Tearing: The leaves are then torn to increase the surface area, facilitating oxidation.
3. Curling: Finally, the leaves are curled into small, tight pellets that help retain the flavors and aromas during the drying process.

After the CTC process, the tea leaves undergo oxidation (often incorrectly referred to as fermentation), where the chemical compounds in the leaves react with oxygen, leading to the development of the tea's color and flavor. The oxidation process is carefully controlled to achieve the desired level of strength and taste. Following oxidation, the tea is dried to stop the oxidation process and remove moisture, making it ready for packaging and sale.

Advantages

The CTC method offers several advantages over traditional tea processing methods:

• Consistency: The CTC process produces a very uniform product, which helps in maintaining consistent quality and flavor.
• Strength: CTC teas are known for their strong, bold flavor, making them particularly popular for use in tea bags and in markets that prefer a hearty cup of tea.
• Efficiency: The method is highly efficient, allowing for the rapid processing of large quantities of tea, which is beneficial for meeting the demands of the global tea market.

Disadvantages

However, there are also some disadvantages to the CTC method:

• Loss of Subtlety: The aggressive processing can result in the loss of the delicate flavors and aromas found in teas produced by the orthodox method.
• Homogeneity: The uniformity of the product can lead to a lack of distinctiveness between different teas, reducing the variety available to consumers.

Conclusion

The CTC method of tea production has played a significant role in the global tea industry, particularly in catering to preferences for strong, robust teas. While it may not preserve the nuanced flavors of more traditionally processed teas, its efficiency and consistency have made it a staple in many markets around the world.