Yunnan Black Tea Dian Hong Broken Tea CTC F9 Qinying Black Tea (Black Tea for Drinking with Milk)
Sales methods :
Packaging
Production date:
2025
Country of origin:
Yunnan
Packaging Specifications :
jin
Product Categories:
Yunnan Black Tea
Ingredients:
Yunnan large-leaf tea
Expiration date:
36 (months)
Net Content (Specification):
500 (g)
Storage Method :
Room temperature
Level:
Level 1
Level:
Black tea
Product Description
This raw material is mainly for export, with some domestic manufacturers also placing orders, primarily used for processing bagged tea, tea drinks, and milk tea.
Currently, domestically, there are basically four grades: "No. 3" (largest granules), followed by "No. 2", then "No. 5", and lastly "fannings".
Packed in whole cases: 72 jin (Chinese pound)
Introduction to C.T.C Black Tea:
The CTC (Crush, Tear, Curl) production process is similar to the Orthodox traditional method, except for the different kneading machine used during the kneading process. This CTC kneading machine has two steel rollers (with serrated edges) that move back and forth rapidly (adjustable, 70 ~ 700 times per minute) to crush and tear the leaves, quickly breaking down the tea leaf cell structure and kneading, rolling, and compressing 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, and is often used to make tea bags, tea drinks, or milk tea.
The following pictures show the CTC production process:
CTC Red Broken Tea Process 1 (Withering Trough)
CTC Red Broken Tea Process 2 (Conveyor Belt)
CTC Red Broken Tea Process 3 (Roller Crusher)
CTC Red Broken Tea Process 4 (Fermentation Bed)
Red Broken Tea CTC Production Process Five (Conveyor Belt)
Red Broken Tea CTC Production Process Six (Baking Room)
Red Broken Tea CTC Production Process Seven (Screen Separator)
The production process is similar to the Orthodox traditional 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 cell structure, and quickly kneading, rolling and compressing the broken leaves into granules, then proceeding to fermentation and baking. Because the CTC method completely destroys the tea cell structure, when brewing, it can quickly release aroma, color and flavor, and is often used to make tea bags, tea drinks or milk tea.