Tea CTC (250 G)

CTC (Crush, Tear, Curl) is a method of processing tea leaves that is commonly used in the production of black tea. CTC processing involves crushing, tearing, and curling the tea leaves into small, uniform size.

In terms of uniqueness, CTC processing is distinctive in that it produces small, dense pellets of tea leaves, unlike other traditional methods that create larger, whole leaves or broken leaves. These pellets brew quickly and yield a strong, robust cup of tea with a bold flavor and a dark color.

Tea leaves, in general, are known to contain various bioactive compounds such as polyphenols, catechins, flavonoids, and antioxidants, which are believed to offer potential health benefits. These compounds may have anti-inflammatory, antimicrobial, and antioxidant properties, among others. Thus, the CTC processing method does significantly alter the intrinsic nutritional components, thus slightly higher in its nutritional profile from other types of tea due to its processing method and smaller leaf size.