CTC (Crush, Tear, Curl) tea accounts for over 70% of global tea production. Discover how this efficient processing method revolutionized the tea industry and why Kenyan CTC remains the gold standard for bulk tea buyers worldwide.
CTC — Crush, Tear, Curl — is the dominant tea processing method globally, accounting for over 70% of world tea production. Developed in the 1930s by Sir William McKercher, the CTC method revolutionized tea manufacturing by dramatically increasing production efficiency.
How CTC Processing Works
In CTC processing, withered tea leaves pass through a series of cylindrical rollers equipped with hundreds of sharp teeth. These rollers crush, tear, and curl the leaves into small, uniform granules. The process is fast, efficient, and produces a consistent product ideal for mass-market tea.
Why CTC Dominates
CTC tea dominates for several reasons: it brews quickly, producing a strong cup in 2-3 minutes; the uniform granules are ideal for tea bag production; it delivers consistent color, body, and strength across batches; and it’s cost-effective to produce at scale.
Kenya: The CTC Capital
Kenya is the world’s largest CTC tea exporter, producing over 500 million kilograms annually. Kenyan CTC is prized for its bright, coppery liquor, brisk flavor, and excellent coloring properties — making it the blending backbone for tea brands worldwide.
CTC Grades Explained
BP1: Largest granules, bright liquor, premium applications. PF1: Medium, strong color, standard tea bags. PD: Fine, quick-brewing, strong milk tea. D1: Finest, maximum strength, commercial blending. FNGS: Smallest, used for strength enhancement in blends.
The Future of CTC
While specialty and Orthodox segments are growing, CTC will remain the backbone of global tea consumption. At Summer Tea, our CTC expertise — from auction buying to custom blending — helps buyers worldwide access Kenya’s finest CTC teas.
