Leaf Grades Black Tea

CTC (Crush Tear and Curl) BLACK TEA:

Crush, Tear, and Curl is a method of processing tea. The process follows that of orthodox tea manufacture, but instead of the leaves being rolled, they are passed through a series of cylindrical rollers with hundreds of small sharp "teeth" that Crush, Tear, and Curl.
This method was invented during WW2 to increase the weight of tea that could be packed in a sack or chest. Since its advent in the late 1950s, this process has been widely used by most of the tea factories in India, Sri Lanka and Africa
This style of manufacture has the advantage that the finished product brews quickly and yields more cups per kg. In the India domestic market, this type of manufacture has virtually taken over - over 80% of tea production is of the CTC type.

• BOP1 (Broken Orange Pekoe 1)
• BP1  (Broken Pekoe 1)
• PF ( Pekoe Fannings)
• PD (Pekoe Dust)

GREEN TEA:

Bancha
Chun Mee
Gunpowder
Lung Ching
Matcha
Pi Lo Chun
Sencha
Young Hyson
and many others

OTHER TEAS:

Lapsang Souchong
Oolong
Pu-Erh
Rooibos and Honeybush
Scented (Jasmin, Rose)
Special Teas
Tea bricks
White (Pai Mu Tan)
Yellow
 and many others
 
Source: "Thirsty for knowledge: a guide to tea" published by the German tea marketing board.

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