As consumer demand for tea has grown worldwide, so too has the need for more efficient, large-scale production methods. One approach that has gained prominence in recent decades is the “cut, tear, curl” (CTC) method of tea processing. CTC uses machinery to rapidly cut, tear, and curl the tea leaves. This mechanical process ruptures the leaves and accelerates oxidation, resulting in a more uniform, homogenized end product. The CTC process can be completed in a matter of hours.
The speed and automation of CTC tea production offers several advantages. It allows for higher volumes, lower costs, and a more consistent product – factors that have made CTC teas increasingly accessible to mass-market consumers around the world. CTC teas also often have a bolder, stronger flavor profile that appeals to many modern tea drinkers. However, the CTC method is not without its trade-offs. The rapid, machine-based processing tends to result in a loss of the delicate nuances, complex aromas, and refined flavors. CTC teas are often perceived as more one-dimensional, with a harsher, more astringent character. As the global tea industry continues to evolve, CTC method is poised to play an important role as it may reign supreme in terms of efficiency and affordability.
