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 Cut, 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 and Sri Lanka.

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, amounting to approximately 650 million kg. In the export market, particularly in the Western hemisphere, where tea-bags have gained popularity, CTC teas are increasingly in demand. However, the CTC process diminishes the delicate natural flavors of tea.

CTC teas produce a rich red color when they are boiled, which adds a beautiful color to tea made with the Indian method. This is done by boiling leaves in a mixture of milk, water and sugar and some spices (producing a Chai or Masala). With that production method, the tea won't get bitter, and its red comes through the white of the milk.

See also

• Nilgiri tea