CTC Tea

After the harvest, the tea leaves are first withered by blowing air on them. Then black teas are processed in either of two ways, CTC (Crush, Tear, Curl) . This method is efficient and effective for producing a better quality product from medium and lower quality leaves. Next, the leaves are oxidized under controlled temperature and humidity. (This process is also called "fermentation", which is a misnomer since no actual fermentation takes place.) The level of oxidation determines the quality of the tea. Since oxidation begins at the rolling stage itself, the time between these stages is also a crucial factor in the quality of the tea. Then the leaves are dried to arrest the oxidation process. Finally, the tea leaves are sorted into grades according their sizes ( leaf, brokens, fannings and dust), usually with the use of sieves. The tea could be further sub-graded according to other criteria.

• Made from the first press of mustard seeds in the traditional way
• The best mustard seeds are slowly crushed in a temperature-controlled environment
• This retains pungency and natural properties enhancing the taste of the food
• Its high pungency levels also help stimulate your appetite
• Essential for keeping pickles fresh for a longer duration while retaining their traditional flavour