Wholesale Yunnan Dian Hong Black Tea, Black Tea Broken Tea No. 2, Black Tea CTC No. 2, Milk Tea Blending, Fengqing Dian Hong Broken

This raw material is mainly for export, and some domestic manufacturers also place orders, primarily used 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 finally "tea dust."

Full case packing: 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 rapidly move back and forth (adjustable, 70 ~ 700 times per minute) to crush and tear the leaves. This quickly destroys the tea leaf cell structure and twists, kneads, and compresses the broken leaves into granules before fermentation and baking. Because the CTC method completely destroys the tea leaf cell structure, it can quickly release aroma, color, and flavor when steeped. It is often used to make tea bags, tea beverages, or to brew milk tea.

The following images show the CTC production process:

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

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

CTC Manufacturing Process of Red Broken Tea (Roller Crusher)

Red Broken Tea CTC Production Process Four (Fermentation Bed)

Red Broken Tea CTC Production Process Five (Conveyor Belt)

Red Broken Tea CTC Production Process Six (Roasting Room)

Red Broken Tea CTC 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), which rapidly move back and forth (adjustable, 70 ~ 700 times per minute) to crush and tear the leaves, quickly destroy the tea leaf cell structure, and rapidly knead, roll, and compress the broken leaves into granules. Then fermentation and roasting are carried out. Because the CTC method completely destroys the tea leaf cell structure, when brewed, it can quickly release aroma, color and flavor. It is often used to make tea bags, tea beverages or to brew milk tea.