Tea (Camellia sinensis) is the most consumed beverage in the world after water, with India playing a major role in its production and consumption. Among Indian black teas, CTC (Crush-Tear-Curl) and orthodox black tea are the most prominent. Although derived from the same plant, they differ markedly in processing methods, chemical composition, sensory qualities, and market positioning, making their comparison culturally, scientifically, and economically significant.
CTC tea is produced using a fully mechanized process developed in Assam in the 1930s to meet rising demand. Withered leaves are crushed, torn, and curled into uniform granules, which oxidize and dry rapidly. This results in a strong, brisk tea with a dark liquor that infuses quickly and pairs well with milk, explaining its dominance in Indian households and mass markets.
Orthodox black tea is made using traditional rolling methods that preserve leaf structure. This slower process produces a range of leaf grades and yields teas known for complexity and aroma, including malty, muscatel, and floral notes influenced by terroir, particularly in regions like Assam and Darjeeling. Orthodox teas are typically consumed as loose-leaf infusions and occupy a premium position in the global tea market.
Scientifically, CTC teas have a higher surface area, enabling faster extraction of caffeine and polyphenols, leading to greater briskness and darker color. Studies report higher theaflavin levels in CTC teas, contributing to liquor brightness. Orthodox teas, by contrast, show a more balanced theaflavin–thearubigin ratio and retain a wider range of volatile aromatic compounds, resulting in subtler and more layered flavors.
From a health perspective, both types contain caffeine, polyphenols, and amino acids such as theanine, though extraction rates differ. CTC teas deliver rapid intensity, while orthodox teas infuse more gradually and may offer greater antioxidant diversity.
Culturally and economically, CTC tea represents efficiency, affordability, and everyday consumption, while orthodox tea reflects heritage, craftsmanship, and export value, supported by Geographical Indications such as Darjeeling.
In conclusion, although originating from the same plant, CTC and orthodox black teas differ substantially due to their processing methods. CTC teas are bold and convenient, whereas orthodox teas are refined and nuanced, together highlighting the versatility and cultural depth of Indian black tea.
