CTC Processing

CTC processing was invented in 1930 by Sir William McKercher and has since grown to account for over 70% of global black tea production. The process begins with standard withering, then diverges sharply from orthodox methods: withered leaves are fed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the leaf into small, hard pellets. This mechanical destruction maximizes surface area, allowing CTC granules to release color, body, and flavor within 2-3 minutes of steeping in boiling water. The uniformity of CTC granules makes them ideal for tea bags, where consistent cup quality is essential for brand reliability. Kenya is the world's leading CTC producer, with factories capable of processing fresh leaf within hours of plucking using a continuous, highly automated workflow. India's Assam region is the second-largest CTC producer, with granules forming the backbone of masala chai across the subcontinent. While CTC sacrifices the aromatic complexity and multiple-infusion potential of orthodox processing, its efficiency, consistency, and bold strength have made it indispensable to global tea commerce.