CTC Tea: Crush, Tear, Roll
Indian CTC tea ( Crush, Tear, Curl) is a popular type of black tea, which is distinguished by its unique processing method and strong flavor. (In our Momenti store we have CTC tea Black tea Assam Hatimara)
CTC (Crush, Tear, Curl) is a method of processing black tea in which the leaves are passed through a series of cylindrical rollers that crush, tear, and curl the tea into small, hard pellets. This method is efficient for mass production and results in tea that brews quickly and strongly. CTC teas from Assam, Darjeeling, Dooars and Nilgiri offer a variety of flavors depending on the region.
Main features:
-
Form : Small granules, not whole leaves.
-
Color : Dark brown to black (when dry).
-
Taste : Very rich, full-bodied, often with bitter or malty notes.
-
Color when steamed : Dark, almost copper or reddish brown.
-
Caffeine content : High — makes the tea very invigorating.
Who is it suitable for:
-
Lovers of strong, energizing tea.
-
Those who love tea with milk and spices.
-
An ideal coffee substitute due to its high caffeine content.
Ingredients needed (for 2 cups):
-
2 tsp CTC tea
-
1 cup water (250 ml)
-
1 cup fresh milk (or plant-based milk)
-
1–2 tsp sugar (to taste, honey is also possible)
-
1 piece fresh ginger (2 cm), grated
-
3–4 cardamom seeds, crushed
-
1–2 black peppercorns
-
1 small cinnamon stick
-
(optional) you can add from our tea blend:
Black tea Pu Erh with cinnamon and cardamom Black tea blend (Cinnamon/Cardamon)
-
Method of preparation:
-
Put the water in a small saucepan and add all the spices (ginger, cardamom, pepper, etc.).
-
Boil the water with the spices for about 3–5 minutes to release their flavors.
-
Add CTC tea and boil for another 2–3 minutes.
-
Pour in the milk and add the sugar (or sweetener of choice). Stir.
-
Bring to a boil again and simmer for 2–3 minutes, being careful not to boil.
-
Strain the tea and serve hot .
-