Our Variety of CTC Tea
CTC tea stands for “Crush, Tear, Curl,” which refers to the method of processing tea leaves. This technique is primarily used for black tea and involves crushing the leaves, tearing them into smaller pieces, and curling them to enhance oxidation and flavor.
CTC tea is known for its strong, bold flavor and is often used in tea bags or for making masala chai. It tends to brew quickly and produces a rich color in the cup. This processing method is especially popular in regions of North Eastern India like Assam and Tripura, where it helps produce a consistent and robust tea.
Grades of CTC Tea
CTC tea is graded based on the size and appearance of the tea leaves after processing. The main grades include:
- BPS (Broken Pekoe Souchong): This grade consists of small, broken leaves that are fine and dark. It brews quickly and has a strong flavor, often used in tea bags.
- BP (Broken Pekoe): Slightly larger than BPS, this grade also consists of broken leaves but may have a few whole leaves. It offers a robust flavor and is commonly used in blends.
- Fannings: These are smaller particles made from broken leaves, often found in tea bags. They brew quickly and produce a strong, brisk cup, though they can lack some complexity.
- Dust: The smallest particles of CTC tea, dust is often used in inexpensive tea bags. It brews very quickly and has a strong, astringent flavor, but may lack the depth of higher grades.
The main differences among these grades are in their size, brewing time, flavor intensity, and intended use. Higher grades like BPS and BP typically provide more flavor complexity, while fannings and dust are quicker to brew and are often used for convenience.
Our Commercial Grades are:
Mode of Payment
1. Letter of Credit
2. 100% Advance
3. 70% Advance And Balance 30% After Bl Scan Copy
4. 50% Advance And Balance 50% Cad