Yunnan Phoenix Qingtian Hong Cha CTC No. 2 Red Tea Broken Tea, Milk Tea Blend (Red tea for blending with milk)

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, it's basically divided into four specifications: "No. 3" (largest granules), followed by "No. 2", then "No. 5", and lastly "tea powder".

Packaging specifications: 72 jin

Introduction to CTC 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 rapidly move back and forth (adjustable, 70 ~ 700 times per minute) to crush and tear the leaves, quickly destroying the tea leaf cell structure, and then rapidly kneading, rolling, and compressing the broken leaves into granules. This is 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 to brew milk tea.

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The following images show the CTC production process:

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

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

CTC Manufacturing Process of Red Broken Tea (Roller Crusher)

CTC Red Broken Tea Production Process Four (Fermentation Bed)

CTC Red Broken Tea Production Process Five (Conveyor Belt)

CTC Black Tea Production Process Six (Roasting Room)

CTC Red Broken Tea Production Process Seven (Screening Machine)

The production process is similar to the traditional Orthodox method, except that a different kneading machine is used 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, quickly destroying the tea leaf cell structure, and rapidly kneading, rolling, and compressing the broken leaves into granules. It then undergoes 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 drinks, or to brew milk tea.