Description: 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 stages as orthodox black tea. However, instead of rolling the leaves in this final stage, instead they are passed through a rotorvane, thereby breaking the cells and exposing more of the oils contained in the tea. The concluding curling of the cut and torn tea leaves results in little pellets that are prepared like regular loose tea. The end result is a bold and rich, dark cup with a thick liquor texture. A perfect cup to start your day.
Tasting Notes: A rich and bold black tea with robust, malty notes and a hint of sweetness. This tea takes milk and honey exceptionally well.
Brewing Instructions: 2g per cup; 100ºC water; steep 3-5 minutes
China has a rich and ancient tradition of producing high quality teas of all varieties, and black tea is no exception. This is where tea culture and industry, as we know it, began nearly 2,000 years ago.
Known as ‘Red Tea’ in China, the tea leaves from the Camellia sinensis sinensis plant are smaller and finer than their Indian counterparts, the Camellia sinensis assamica, and prefer cooler mountainous regions. Usually plucked by hand and gently processed, the end result are exquisitely fragrant teas with lesser levels of astringency and a soft body.
Several Chinese provinces are famous for their regional tea selections: Fujian Province is home to the well-known, pine-smoked Lapsang Souchong, while Keemun tea, the official choice of the British Queen, is produced in Anhui Province. Yunnan province produces the ever-popular varieties of Yunnan black tea and is also the region where China started its tea cultivation.
The organic teas we import are artisanally farmed and crafted. They may change with each harvest season. The same tea harvested at a different time of year and processed by a different tea maker will vary slightly in flavour and finish.