Assam CTC

CTC tea actually refers to a method of processing black tea. Named for the process, "crush, tear, curl" (and sometimes called "cut, tear, curl") in which black tea leaves are run through a series of cylindrical rollers. The rollers have hundreds of sharp teeth that crush, tear, and curl the leaves. The rollers produce small, hard pellets made of tea.
The primary purpose of the CTC method is to produce tea leaves that are conducive to a fast, strong extraction. This method is particularly suited for teas that are intended to be consumed with milk, such as the typical teas used in Indian chai or British breakfast teas. CTC teas are often described as looking like small pellets or granules. They lack the whole leaf or large pieces of leaves seen in orthodox tea processing. Due to their smaller size and increased surface area, CTC teas brew quickly, delivering a robust flavor and deep color. They are commonly used in tea bags because of their fast infusion rate. The CTC method is especially popular in regions where strong teas are preferred, such as in India for masala chai, or for producing many breakfast blends in the West.