CTC is a tea production process with a history of over a century. CTC stands for Crush Tear Curl, which means that tea leaves are cut, torn, and curled.
The CTC tea-cutting machine, introduced by Sir William McKercher from the United Kingdom over a hundred years ago, is responsible for producing granular red tea. The resulting red tea has a fragmented appearance, with the tea leaves in the form of small pieces or granules. The brewed tea has a deep red color with a slight brownish hue, and it possesses a more pronounced aroma and a richer flavor profile. Therefore, CTC red tea is exceptionally well-suited for making milk tea.
Red tea produced using the CTC method has a more robust and intense flavor, and it also has a shorter steeping time. Consequently, this red tea with its bold tea flavor is an ideal choice for crafting milk tea.
This is why many milk tea shops and restaurants opt for CTC red tea as one of the crucial ingredients for making milk tea.