Orthodox vs. CTC Tea: Understanding the Differences

For many people, the tea-drinking ritual is sacrosanct. When it comes to brewing tea, everyone has different preferences. They consider the choice of leaves, the temperature, little milk, or none. But, as connoisseurs of this soothing beverage, do you know the difference between an orthodox tea and a CTC tea? Curious?

Well, this article will offer you the finer aspects of best Assam tea online including CTC

and orthodox tea types, their preparation, key differences and how they affect the final flavor.

Differences Between Orthodox and CTC Tea

If you were to compare teas on the basis of handmade quality versus machine-made, orthodox and CTC tea would fit the bill perfectly. To find out why and what makes these teas so divergent, do read further.

Leaf Appearance

In the orthodox tea manufacturing method, the shape of the original leaf is maintained. The tea leaves are hand-picked, rolled, and put through various stages of processing. Post which, they are ready for use. They are called ‘loose leaf tea’ and have a distinct twig-like, curly shape and a diverse range of flavors that is unmatched. Some of the fine orthodox teas are oolong tea, black tea, green and white tea.

In the CTC method, the leaves are picked and then put through a sharp roller machine for crushing. Hence, the original shape of the leaf is not maintained. It is crushed into smaller dark brown granules or pellets.

Production Difference

Certain aspects of plucking, withering, and moisture removal of leaves, is similar in both tea types. However, there are huge differences in their processing.

Orthodox Tea production

This has a labor and time-intensive production process. There are 5 steps involved in the making of its complex flavoring.

Plucking of Leaves

The leaves are selectively picked, i.e., only 2 leaves and 1 bud are picked out for the best quality tea. Pluckers may select only small, green leaves which produce the best quality of tea.

Withering

During this process, the leaves are spread out in an area with controlled humidity and temperature. This allows the moisture content to be reduced and the flavors of the tea to flourish. The leaves become soft and rubbery in texture, also making them more pliable for rolling.

It is beneficial to keep the leaves slightly longer for withering, as the deep flavors and aromas are developed. However, they cannot be kept out for too long.

Rolling

The leaves are usually rolled by hand. As they are rolled, the moisture escapes, and certain enzymes come into play, allowing the beautiful flavors of the tea to blend in, creating a rich aroma.

Oxidation

During the rolling process, the existing enzymes get activated and an oxidation process takes place. This goes on for up to 4 hours, during which the leaves change colors from green to dark brown. Also, certain good antioxidants get activated during the oxidation stage. This is especially true for black tea and oolong tea, which are oxidized.

Drying

Here the tea leaves are dried in specialised machines to further remove moisture and make it approximately less than 3%. Subsequently, the tea is cooled, graded, and packed off for sale.

CTC method

Compared to the orthodox tea method, the CTC method of tea-making is straightforward.

Once the tea leaves are plucked and withered, the CTC step is next:

CTC (Crush, tear, curl)

The dried leaves are passed through a large rolling machine to break down the cell walls of the leaves and release the enzymes. The CTC tea processing roller machine achieves 3 actions- Crushing, tearing, and curling the leaves.

The leaves are then passed under the roller, which rolls the leaves finely into small brown-colored granules.

Oxidation

The rolled leaves are kept on a flat surface for fermentation and oxidation. As the rolled leaves are passed through this fermentation stage, the color changes into a copper-brown shade. In fact, this can happen within 40 minutes of fermentation. The color and flavor emerge through fermentation.

Drying

The granules are passed through the drying machine, during which the moisture is reduced even further and the color changes to a blackish brown now.

Further, the tea granules are sorted into different qualities for commercial selling.

The process here is swift, more like industrial production in keeping with larger quantities and economical pricing. A whole batch can be readied in 2–3 hours. The flavor tends to be more homogenous.

Flavor and Price

Orthodox teas have a subtle, yet rich layered flavor and are not bitter. The 4 popular orthodox teas are black, oolong, green, and white tea. These are based on flavor and

depth of taste.

The price of orthodox tea is higher than CTC, owing to its subtle flavors and deep aroma.

CTC teas are bold and malty in taste. The CTC production was initiated to make black tea. It is also popularly known as the chief ingredient in masala chai and iced tea. This is owing to its robust dark color. For your daily cuppa with milk and sugar, the CTC works perfectly well. It is also used in tea bags for an instant wake-me-up beverage.

Conclusion

In the heady world of Assam tea, orthodox and CTC teas have their distinct roles. While orthodox tea is for the fine connoisseur who enjoys a subtle, layered brew without the need for milk and sugar, the CTC is an all-time favorite for its bold, invigorating blends.

The processing of both is quite different, with orthodox teas being more artisanal and expensive, while CTC being more mass-produced and in varied price ranges.