Wholesale Yunnan Black Tea, Dian Hong Broken Tea, Black Tea Broken Tea, CTC No. 3, Fengqing Red Broken No. 3, Suitable for Milk Tea Blending

This raw material is mainly for export, but some domestic manufacturers also place orders, primarily for processing bagged tea, tea beverages, and milk tea.

Currently, domestically, they are basically divided into four specifications: "No. 3" (largest granules), followed by "No. 2," then "No. 5," and lastly "tea powder."

Packing specification: 72 jin

Introduction to CTC Black Tea:

The CTC (Crush, Tear, Curl) production process is similar to the Orthodox traditional method, except that it uses a different kneading machine during the kneading process. This CTC kneading machine has two steel rollers (with serrated edges) that quickly move back and forth (adjustable, 70 ~ 700 times per minute) to crush and tear the leaves. This rapidly destroys the tea leaf cell structure and quickly kneads, twists, and compresses the broken leaves into granules, followed by fermentation and baking. Because the CTC method completely destroys the tea leaf cell structure, it can quickly release aroma, color, and flavor when brewed. It is often used to make tea bags, tea beverages, or milk tea.

The following pictures show the CTC production process:

CTC Red Broken Tea Processing Flow - Part One (Wilting Trough)

CTC Red Broken Tea Production Process Part 2 (Conveyor Belt)

CTC Manufacturing Process of Red Broken Tea (Roller Crusher)

Red CTC tea production process four (fermentation bed)

Red CTC tea production process five (conveyor belt)

Red CTC tea production process six (roasting room)

Red CTC tea production process seven (screening machine)

     The production process is similar to the traditional Orthodox method, except for the kneading machine used in the kneading process. This CTC kneading machine has two steel rollers (with serrated edges) that quickly move back and forth (adjustable, 70 ~ 700 times per minute) to crush and tear the leaves, quickly destroying the tea leaf cell structure, and kneading, rolling, and compressing the broken leaves into granules before fermentation and roasting. Because the CTC method completely destroys the tea leaf cell structure, it can quickly release aroma, color and flavor when brewed, and is often used to make tea bags, tea drinks or milk tea.