Destroy, tear, cower is a method of processing black tea in which leaves are passed through a series of cylindrical rollers with hundreds of sharp, destructive teeth, tears, and curled tea into a hard little pellet. This replaces the final stage of orthodox tea making, in which the leaves are rolled into strips. Tea produced using this method is generally called CTC tea or mamri tea .
Video Crush, tear, curl
History
CTC was invented by Sir William McKercher during 1930-1931, and the process spread in the 1950s to the 1970s, the fastest in India and Africa. McKercher is the inspector of Amgoorie Tea Plantation in Assam, India.
Maps Crush, tear, curl
Production
Currently, most of the black tea produced using the CTC method or orthodox rotovane manufacture is closely related. CTC and orthodox rotovane have a finished product suitable for tea bags, because the product quickly provides dark drinks.
For many large tea producers, 80% to 90% of the factory's production is small, damaged, the main class suitable for tea bag mixture; The remaining 10% to 20% is the secondary value traded at a discount to the primary value. Comfort, low prices, strong liquor, common flavors, and a bit of bitterness have all contributed to the close monopoly that CTC-type teas are now enjoying in South Asia.
In the Indian domestic market, this type of manufacturing is by far the most popular - over 80% of tea production is a type of CTC. In export markets, especially in the US, the Middle East, the UK and Ireland, CTC tea continues to be the bestsellers.
CTC teas generally produce a rich red-brown color when boiled with Indian methods. The disadvantage of the CTC method is that it tends to its nature, and unfortunately by counterfeiting, to homogenize all the flavors of black tea. In the process of destroying, tearing and pelletizing the tea leaves, pressure and pressure occur that break down the cells, releasing large amounts of phytins that normally oxidize to produce mahogany black tea. Because, regardless of their origin, CTC tea in their dry form is generally "like tea" in the scent, and the appearance of a similar pellet, it is easy to fabricate more expensive types of CTC tea with cheap and generally light low-lying tea from the same. process. The intact and broken leaf tea with contrast varies considerably in appearance, making counterfeiting more difficult.
See also
- Assam tea
- Nilgiri Tea
References
External links
- From Field to the Cup
- Tea Factory Production
Source of the article : Wikipedia
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