Tea is one of the most beloved beverages in the world, and its history is rich and diverse. Among the many types of tea, CTC tea holds a special place, particularly in India and the UK. The term CTC stands for Crush, Tear, Curl, a method of processing black tea that was developed to meet the demands of the modern tea industry.
The Birth of CTC Tea
The story of CTC tea begins in the 1930s in Assam, India, the world’s largest tea-growing region. Assam's unique climate and soil conditions create the perfect environment for growing robust, flavourful tea leaves. Traditionally, tea processing was a labor-intensive and time-consuming process. With the growing global demand for tea, particularly in the British market, there was a need for a more efficient processing method.
Sir William McKercher, a tea planter in Assam, developed the CTC method in the 1930s. This innovative process revolutionized the tea industry by significantly increasing production efficiency and consistency. The CTC method involves three main steps: crushing, tearing, and curling the tea leaves. The result is a small, hard pellet-like tea that brews quickly and produces a strong, robust cup.
The Spread of CTC Tea
CTC tea quickly gained popularity for several reasons. Its uniformity in size and shape made it ideal for tea bags, which were becoming increasingly popular in the mid-20th century. Additionally, CTC tea's strong, brisk flavour suited the British preference for a robust cup that could stand up to milk and sugar.
Assam tea, known for its malty and bold flavour, was particularly well-suited for the CTC process. The region's teas, including those produced at Makaibari, are renowned for their rich, full-bodied character. Today, Assam is the largest producer of CTC tea, with the majority of its tea processed using this method.
The Process of Making CTC Tea
The CTC method is distinct from the traditional orthodox tea-making process. Here’s a step-by-step look at how CTC tea is produced:
- Plucking: The process begins with the careful plucking of two leaves and a bud, the most tender part of the tea plant.
- Withering: The leaves are spread out in withering troughs to reduce their moisture content by about 50%. This step is crucial for preparing the leaves for the CTC process.
- Crushing, Tearing, and Curling: The withered leaves are fed into the CTC machine, where they are crushed, torn, and curled into small, hard pellets. This mechanical process breaks down the leaves more thoroughly than orthodox methods, ensuring a consistent and strong brew.
- Fermentation: The processed leaves are then spread out in a controlled environment to oxidize. This step develops the rich, robust flavour characteristic of CTC tea.
- Drying: The oxidized leaves are dried to halt the fermentation process and reduce moisture content. This step locks in the flavour and ensures the tea has a long shelf life.
- Sorting and Grading: Finally, the dried tea is sorted and graded according to size and quality. The tea is then packaged for sale.
Enjoying CTC Tea
CTC tea is known for its strong, brisk flavour, making it an excellent choice for those who enjoy a robust cup. It’s often used to make chai, the spiced tea that is a staple in many Indian households. The strength of CTC tea allows it to hold up well against milk and sugar, which are common additions to chai.
For a pure, unadulterated experience, Makaibari’s organic CTC tea offers a delightful cup embodying Assam tea's essence.
Varieties of CTC Tea at Makaibari
At Makaibari, we offer a diverse selection of organic CTC teas, each with its unique flavour profile and characteristics.
- Makaibari Organic CTC Black Tea
Our Organic CTC Black Tea is a classic choice for those who enjoy a strong, full-bodied cup. Grown in the fertile plains of Assam, this tea boasts a rich, malty flavour that pairs perfectly with milk and sugar. It's an ideal choice for your morning cup or a refreshing afternoon pick-me-up.
- Makaibari Organic CTC Masala Chai
For those who love a spiced tea blend, our Organic CTC Masala Chai is a must-try. This tea combines the boldness of Assam CTC tea with a blend of traditional Indian spices like cardamom, cinnamon, and ginger. It's perfect for a cozy evening or a festive gathering.
- Makaibari Organic CTC Green Tea
While traditionally, CTC processing is used for black tea, we at Makaibari have innovated to offer an Organic CTC Green Tea. This tea combines the health benefits of green tea with the robust processing of CTC, resulting in a unique flavour that's both refreshing and invigorating.
Benefits of Organic CTC Tea
Choosing organic CTC tea not only supports sustainable farming practices but also offers several health benefits. Organic tea is free from harmful chemicals, making it a healthier choice for regular consumption. The robust flavour of CTC tea also means that it is rich in antioxidants, which can help boost your immune system and improve overall health.
The history and origins of CTC tea are deeply intertwined with the rich tea culture of Assam. From its invention in the 1930s to its widespread popularity today, CTC tea has become a staple for tea lovers around the world. The innovation of the CTC process has made tea production more efficient and consistent, while the shift towards organic farming practices has added a new dimension to this beloved beverage.
Makaibari’s organic CTC tea embodies the best of both worlds – the robust, brisk flavour of traditional CTC tea and the purity and sustainability of organic farming. Whether you’re a long-time tea enthusiast or new to the world of tea, exploring the rich history and delightful flavours of CTC tea is a journey worth taking.
By choosing Makaibari’s organic CTC tea, you are not only enjoying a delicious cup of tea but also supporting sustainable practices and the communities that produce this wonderful beverage. Brew a cup today and experience the rich legacy of CTC tea from the heart of Assam.