The actual processing of Black Tea divides into two styles:
- orthodox and
- cut-tear-curl or crush-tear-curl (CTC)
Black teas are graded differently to the other style of teas, and - within orthodox tea especially - leaf size is very important.
ORTHODOX
Orthodox black tea is most commonly called whole-leaf tea, and is generally recognised as being of higher quality; most of the "artisan" and "premium" teas use black tea are produced in the orthodox way:
- Rolling -
- Roll-breaking and sifting -
- Oxidation -
- Drying and cooling -
CTC
Black tea made through the CTC process tends to be faster brewing and have stronger flavour - the smaller the pieces of leaf the more rapid the infusion.
Because the CTC process involves chopping the withered leaf, great care must be taken to ensure unwanted material is removed before the leaf goes into the cutting machine. CTC-grade black tea is therefore put through what is known as "preconditioning" - a combination of sifting and shredding in a machine known as a green leaf sifter.
How does the humble tea leaf become golden tea in a cup? Here's the story, from the bush to the factory, and into your tea cup!
Location courtesy: Balanoor Plantations and Industries Limited, Chikmagalur