Crush, tear, curl
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Crush, tear, curl (sometimes cut, tear, curl) is a method of processing tea leaves into 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 tea into small, hard pellets. This replaces the final stage of orthodox tea manufacture, in which the leaves are rolled into strips. Tea produced using this method is generally called CTC tea or mamri tea.
History
The first CTC machine was brought into service in 1930 at the Amgoorie Tea Garden in Assam under the supervision of Sir William McKercher.[1][2] It proliferated over three decades starting in 1950, most rapidly in India and Africa.
Production
Today, most
For many large tea producers, 80% to 90% of the factory's production is of small, broken, primary grades suitable for tea bag blends; the remaining 10% to 20% are secondary grades which trade at a discount to the primary grades. The convenience, low price, strong liquor, generic flavor, and mild bitterness all have contributed to the near-monopoly that CTC-type teas now enjoy in South Asia.
In the
CTC teas generally produce a rich red-brown colour when they are boiled by the Indian method. The drawback of the CTC method is that it tends by its nature, and unfortunately by adulteration, to homogenize all black tea flavors. In the process of crushing, tearing and pelletising the tea leaves, pressures and stresses occur which break down the cells, releasing large amounts of the
See also
References
- ISBN 978-1-349-12538-8. Retrieved 28 February 2020.
- National Geographic. Archived from the originalon May 6, 2015. Retrieved September 5, 2017.