• Giá thị trường: Liên hệ


    CTC (Crush, Tear, and Curl or Cut, Tear and Curl) is a method of processing Black  Tea where tea leaves are passed through a series of cylindrical rollers with serrated blades that crush, tear, and curl the tea into small, even-shaped pellets.Black tea: taking the greatest percentage in the world tea trading market, according to CTC technology process: fresh materials ->     withering ->     fermenting ->     sieving to classify


    –         Origin: PhuTho province, Vietnam.

    –         Type:  OP, FBOP, P,PS, BPS, F(fanning),D(Dust).

    –         Rate of dust: maximum of 2% under sieve 100

    –         Moisture:round 5.57 Pct.

    –         Ash: 4.92 Pct.

    –         Tea dust: 0.41 Pct (Screen: 0.40mm).

    –         Tea dust: 0.08 Pct (Screen: 0.16mm).

    –         Taste: Super fresh, sweet, mellow, and high floral aroma

    –         Tanin ≥ 8%

    Black tea is produced in five steps : CTC method is done by machine

    1. Withering – Tea leaves are spread out in large groups and left to wither, losing some of their moisture.
    2. Rolling – In the orthodox method, the leaves are now rolled so the remaining moisture is released, coating the surface of the leaves with its juices. This method is particularly gentle, so the tea leaves are usually left whole and unbroken. The CTC method, however, chops the tea leaves into tiny pieces, and you’re left with a more dust-like substance.
    3. Oxidation – The leaves are spread out again, this time in a cool, damp atmosphere, and the oxidation process continues. The color of a tea leaf is originally green, but as oxygen reacts with the cell tissues, it begins to turn a copper color. This is very similar to tree leaves turning from green to brown in the fall.
    4. Drying – The leaves are dried with hot air, and the color changes from copper to brown or black.
    5. Sieving/Sorting – The final process involves sorting the tea leaves by size and grade.
    Kind of TeaPhysical appearanceWater colorAromaFlavor
    BOPred, slight brown, net size 10-14, cleanBrown red, yellow bolderSpecific aromaStrong flavor, sweet
    BPred, slight brown, net size 14-24, cleanBrown red, yellow bolderSpecific aromaStrong flavor, sweet
    OFBrown red, regular small, net size 24-40, cleanStrong brown redSpecific aromaStrong flavor
    PFBrown red, regular small, net size 40-50, cleanStrong brown redSpecific aromaStrong flavor
    DBrown red, fine, net size 50, cleanLittle dark brown redSlightly aromaticHardly strong flavor

    Tea produced results in four different sieved qualities – Leaf Tea, Broken Tea, Fannings and Dust.

    FlavorSuper fresh, sweet, mellow, and nice floral aroma
    ApperanceShape: tightly, fat and bold


    Fragrancefresh and clear
    Tasteheavy and strong, more pungent
    Tea LiquorRedish clear bright
    FunctionImprove blood pressure control

    CTC can be completed in just a couple hours). Also, while some other teas may or may not receive a thorough grading after final drying, black teas are always graded and sorted. This is because many more sizes are created during the rolling stage, so sorting them for uniformity is crucial. Otherwise, the flavor of the tea will change drastically from cup to cup, due to the leaf size, surface area exposed, and flavor extraction rate.

    Further quality descriptions, like above, are formed out of these abbreviations. Black tea usually has a dark-brown until black leaf and can taste anything from fine-flowery to fully aromatic and tea’s water is scarlet brown, sweet flavoured, scented. after sieving, classifying

    Packing :35-50-100kgs/bag, PE, double PP Or packing depended on customer’s requirement.

    Currently, our products are mainly exported to Middle East Countries (Afghanistan, Iraq,India, Pakistan, UAE,Malaysia,Indonesia,Thailand…ect)