CTC Black Tea

Black tea production stages

The manufacturing process of black tea requires spacious and multifunctional facilities due to the number of rooms needed for each stage.

Once the harvest is received, and before starting the black tea production process, an expert thoroughly inspects the leaves to confirm their quality, making sure that the harvest meets the required standards.

Withering

The black tea manufacturing process begins with the withering of freshly harvested leaves, a step that involves removing moisture from the leaf. For this, leaves are spread out on a surface, where they are exposed to air, or gentle heat is applied to remove this surface moisture.

Rolling

Once the leaves are withered, they are moved to this second rolling phase, in which they undergo a twisting process aimed at breaking the leaf cells and releasing the essential elements that will flavor the tea.

This process can be carried out using different techniques and methods, with the most common being orthodox rolling and CTC (Crush, Tear, Curl) methods.

Orthodox rolling method

A traditional slow rolling technique that can be done manually or with the help of specific machinery, such as cylindrical rolling boards or rotor vanes.

This method allows the production of whole and broken leaves, which are then sorted and graded according to their size and quality.

CTC (Crush, Tear, Curl) rolling method

This technique used in black tea processing, employs rollers with sharp teeth that rotate in opposite directions to crush the tea into smaller and more uniform particles.

Oxidation

Oxidation in the black tea process is crucial as it will define the tea’s character.

During this process, enzymes contained in the leaves react with polyphenols in the presence of oxygen, generating compounds that define the color and flavor of the tea.

Drying

Once the leaves have reached the optimal level of oxidation, they undergo the drying process to stop the enzymatic reactions in the leaf and reduce moisture.

Classification

In the black tea process and its production, classification is carried out by experts who meticulously separate the leaves according to their size, shape, and quality. This ensures that the production is as uniform as possible and meets quality standards.

Packaging

Finally, the sorted tea is packaged in containers designed to maintain its freshness and flavor. Whether in boxes or vacuum-sealed bags, the packaging of black tea ensures that it reaches the distributors in optimal conditions.