black tea, green tea--difference?

[Johnny_L.A]

The process is called CTC (Cut-torn-crushed), and it’s suitable only for making low quality tea in teabags.

CTC tea is perfectly good! I buy Assam CTC mamri tea at the local Indian market. (“Mamri” tea is formed into little balls.) It’s quite good, and very inexpensive – $5 for a 32 ounce bag.

Here is an excerpt from an e-mail I saved from someone at Ahmad Tea in England:

As you state, there are two different methods of processing the leaf, Orthodox and CTC. Using the Orthodox method, the leaf is rolled and twisted in order to break the veins. It is important that the required pressure is carefully monitored. Too little will not break the veins, too much will crush and tear the leaves. The CTC method takes a different approach. This method basically consists of two counter-rotating rollers, each with teeth cut into them. One of the rollers rotates much faster than the other roller. The result is the Cut, Torn and Curled pattern to tea processed in this way. It is not possible to obtain the large leaf grades of tea using the CTC method.

Our Ceylon, Darjeeling and English Afternoon teas are Orthodox. Our English Breakfast, Irish Breakfast and English Tea No.1 teas are CTC. In general the CTC teas can be recognised by the smaller leaves.

Their English Breakfast tea is quite good. I haven’t tried their Earl Grey yet, since I sort of burned out on Earl Grey for a little while. I like their Ceylon tea best in the afternoon.

While obtaining good tea is important, I think the main thing is to brew it properly. Step one: Use loose tea. Don’t use bags.

But don’t discount CTC tea just because it is produced by a cheaper method. My Assam CTC mamri tea is quite acceptable.

It sort of tastes the way nice fresh straw smells.

I think this is a good analogy.

It would be a crime to add sugar or milk to it

Definitely. Also, Earl Grey is best enjoyed without milk or sugar.