CTC Tea

 Indian CTC tea is mostly produced in the plain areas of Assam and West Bengal in North India and in South India as well. CTC tea is a method of processing black tea in which the leaves are passed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the tea into small, hard pellets. The characteristics of a good Assam CTC tea is that it will taste malty, has good strength and rich taste. The most popular CTC tea grades are BPS (Broken Pekoe Souchong), BOP (Broken Orange Pekoe), BP (Broken Pekoe), PF (Pekoe Fanning). When you add milk, the liquor should turn golden. The famous tea, Masala Chai uses CTC tea as its base; it is commonly known as Spiced Tea, Mixed Spice Tea, and Spicy Tea. There are other spicy tea blends made with CTC Tea like Ginger Tea, Cardamom Tea etc. Usually, these teas are consumed with milk and sugar.