Crush, tear and curl (CTC) is a method of processing black tea in which the leaves are passed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the tea into small, hard pellets. The tea has a very strong body but still it keeps its complexity in taste. There is a good balance between astringency and sweetness. More
Crush, tear and curl (CTC) is a method of processing black tea in which the leaves are passed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the tea into small, hard pellets. The tea has a very strong body but still it keeps its complexity in taste. There is a good balance between astringency and sweetness.
While processing this this Yunnan CTC black tea, a special attention was paid to withering of tea leaves to maximize an amount of polyphenols, catechins and theaflavin in the final product. The research showed that polyphenol oxidase and peroxidase activity decreased with the withering time, PPO and POD activity of withering leaf showed a significant correlation with water content; the content of tea polyphenols and catechins decreased because of oxidizing during rolling and cutting periods, amino acids and water extracts decreased too.
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PositivesBěžně děláme Masalu a další blendy z Assamu, který má asi výraznější chuť, ale tohle CTC z Yunnanu je v chuti určitě komplexnější a zajímavější. Taky ...more
PositivesBěžně děláme Masalu a další blendy z Assamu, který má asi výraznější chuť, ale tohle CTC z Yunnanu je v chuti určitě komplexnější a zajímavější. Taky má samo o sobě trochu krémový charakter, což je velké plus.
