Crush, Tear, and Curl is a method of processing black tea. However instead of the leaves being rolled at a final stage (as a orthodox Assam is), they are passed through a series of cylindrical rollers with hundreds of small sharp "teeth" that crush, tear, and curl the tea. This process removes many of the more tannic parts of the plant, and therefore is great for boiling in water or milk for making chai.
This tea is quite fine and may slip through a traditional tea ball. We recommend using a fine-mesh filter, such as our brew in mug infuser or a paper/cloth filter.
The CTC process was invented by W. McKertcher in 1930, but it was not until the 1950s that it really took off. Today, most black teas produced in India use the CTC method.
Bring filtered or spring water to 212°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep Simmer for 5-10 minutes.
West Jalinga Estate, Assam, India