Crush, Tear, and Curl is a method of processing black tea. However, instead of the leaves being rolled at a final stage (as an orthodox Assam is), they are passed through a series of cylindrical rollers with hundreds of small sharp "teeth" that crush, tear, and curl the tea. This process removes many of the more tannic parts of the plant and therefore is great for boiling in water or milk for making chai.
The CTC process was invented by W. McKertcher in 1930, but it was not until the 1950s that it really took off. Today, most black teas produced in India use the CTC method.
Assam is the world’s single largest tea growing region and the tea there has been called a “cup of gold”. The tea gardens are situated on either side of the river Brahmaputra. The organic Assam black CTC tea has a strong brew and is generally preferred with milk. Assam manufactures orthodox leaf Black teas and CTC teas. The harvesting season is between the months of March and November.
Grown and manufactured in the Brahmaputra Valley, this exquisite organic Assam CTC Black tea is produced from organically grown tea bushes. Made from two leaves and a bud, this tea produces top quality liquor with body and strength and is a favourite with tea drinkers whose preference lies in a good strong cup of tea.
Drinking preference: Generally preferred with milk. Sugar may be added if desired.
Brewing instructions (Hot Tea): Wash your teapot with warm water and add 1 teaspoon per cup of this tea. Boil fresh water to 100 degrees and pour into the teapot. Let it brew for 3-4 minutes. Stir with a spoon and filter the tea into teacups. You may add sugar, lemon or milk as desired.
Brewing instructions (Ice Tea): Brew tea as per above instructions. Filter the tea and let the liquor cool. Fill a tall glass with ice, add some fresh mint leaves, lemon juice and sugar syrup. Now pour the cooled liquor over the glass and enjoy a refreshing glass of ice tea.
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