CTC, the secret behind your favorite strong and brisk cuppa, has its roots firmly planted in Assam. In the 1930s, Sir William McKercher, overseeing the Amgoorie tea estate, revolutionized tea processing with the CTC method – Crush, Tear, Curl. This innovative technique differed from the traditional “orthodox” method by processing the leaves more intensely. CTC produces smaller, faster-brewing leaves, perfect for tea bags and creating a stronger, full-bodied tea.

Initially used for lower-grade leaves, CTC’s efficiency and ability to produce a consistent, strong brew quickly gained popularity. Assam’s climate, ideal for growing robust tea bushes, perfectly complements CTC processing. Today, CTC teas dominate black tea production, especially in Assam, where the rich, malty flavor profile thrives with this method. So, the next time you enjoy a quick cup of invigorating tea, remember Assam – the birthplace of CTC and a pioneer in the world of tea.