Origin: Jalinga Estate, Assam, India
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 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.
Tasting Notes: The 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 rests mid-tongue, with a slight dryness from the tannins. Takes milk and honey exceptionally well.
Brewing Instructions: 2g per cup. 100ºC water. steep 3-5 minutes.
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