Assam CTCRegular price $6.25
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.
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.
Please give us a call: +1-855-748-3811 (toll free)
or send us an email: email@example.com