South Indian CTC tea is a type of black tea that is produced in the southern region of India, particularly in the states of Tamil Nadu, Kerala, and Karnataka. CTC stands for “Crush, Tear, and Curl,” which is a modern mechanical method of processing tea leaves that was developed in the 1930s in response to the growing demand for tea.
Unlike the traditional orthodox method of tea processing, which involves hand-rolling the tea leaves, withering them, and allowing them to oxidize, CTC processing uses machines to crush, tear, and curl the tea leaves into small, hard pellets. This method is faster and more efficient than orthodox processing, and it produces a tea that is darker, stronger, and more full-bodied.
