What is CTC Tea?
CTC stands for Crush, Tear, Curl — the mechanical process invented in the 1930s that transformed how most of India's everyday tea is made. If you've had masala chai, there's a very good chance the base was CTC tea.
How CTC Tea is Made
After withering, leaves pass through a rotorvane and CTC rollers — machines with sharp, interlocking teeth that crush, tear, and curl the leaf into small, uniform granules in one continuous motion. This ruptures far more of the leaf's cell structure than Orthodox rolling, releasing enzymes quickly and allowing rapid, even oxidation, followed by firing.
Why CTC Tea is Strong and Fast-Brewing
Because the leaf is broken into small, dense granules, CTC tea has much more surface area exposed to water, which means it infuses quickly and releases a strong, brisk cup in just 2-3 minutes. This strength holds up well against milk, sugar, and spices — which is exactly why it became the standard for Indian chai.
CTC vs Loose Leaf Appearance
CTC tea looks like small, uniform pellets rather than whole or twisted leaves. This uniformity also makes it easier to portion consistently for tea bags and everyday brewing, which is part of why it's the most widely produced tea style in India.
Shop our CTC Tea range, sourced from Assam estates and blended for a strong, reliable everyday cup.