Tea (Camellia sinensis) is the most consumed beverage in the world after water, and India plays a leading role in both its production and consumption. Among the different categories of black tea produced in India, CTC (Crush-Tear-Curl) tea and orthodox black tea dominate the landscape. While both originate from the same plant species, they differ substantially in their methods of processing, chemical profiles, sensory attributes, and market preferences. Understanding these differences is essential for appreciating their cultural, scientific, and economic significance.

CTC tea refers to a mechanized method of black tea production that was developed in Assam in the 1930s to increase efficiency and meet growing demand. In this process, withered tea leaves are passed through cylindrical rollers fitted with sharp teeth that crush, tear, and curl the leaves into small, uniform granules. These granules undergo oxidation and drying, resulting in a strong, brisk tea that infuses quickly. The liquor is bold, dark, and ideally suited for milk-based preparations and tea bags, which explains the widespread popularity of CTC tea in India and other mass markets.

Orthodox black tea, in contrast, is produced by the traditional method of rolling whole or partially broken leaves. This rolling, whether by hand or machine, ruptures the cell walls and initiates oxidation, but unlike CTC, the leaf structure is better preserved. The process yields a variety of leaf grades ranging from whole leaves to broken leaves, fannings, and dust. Orthodox teas are celebrated for their complexity of flavor, which can be malty, muscatel, floral, or brisk depending on terroir, such as the distinctive profiles of Assam and Darjeeling. These teas are mostly consumed as loose-leaf infusions, often without milk, and hold a prominent place in the premium tea market.

Scientific studies highlight several important distinctions between these two types. Because CTC tea is finely granulated, it has a higher surface area, which allows faster release of soluble compounds during brewing. This results in stronger briskness, darker color, and higher extractability of caffeine and polyphenols. Research has shown that CTC teas often contain higher levels of theaflavins, which contribute to brightness and color in the liquor (Bhuyan et al., 2015). Orthodox teas, on the other hand, exhibit a more balanced ratio of theaflavins to thearubigins and retain a greater diversity of volatile aroma compounds (Sinha et al., 2018). This accounts for their layered flavor profiles and the subtler, more refined drinking experience they provide.

From a health perspective, both CTC and orthodox teas contain caffeine, polyphenols, and amino acids such as theanine, but their extraction rates differ. The smaller particle size of CTC tea means that caffeine and antioxidants are released more rapidly, giving an immediate strong taste, whereas orthodox teas infuse more gradually and offer a broader spectrum of flavonoids and aromatic oils. Some studies suggest that orthodox teas may provide greater antioxidant diversity, while CTC teas deliver higher briskness and intensity (Sharangi, 2009).

The differences also extend to culture and economics. CTC teas dominate everyday consumption in India and many global markets because they are affordable, consistent, and suited to the popular milk-and-sugar preparation. Orthodox teas, however, are regarded as premium products, protected by Geographical Indications such as Darjeeling, and are central to India’s export identity. While CTC represents efficiency and mass appeal, orthodox tea reflects heritage, craftsmanship, and connoisseurship.

In conclusion, although both CTC and orthodox black teas arise from the same plant, their divergent processing methods result in unique chemical compositions, sensory properties, and cultural roles. CTC teas are strong, brisk, and convenient, while orthodox teas are delicate, nuanced, and associated with tradition. Together, they showcase the versatility of black tea as both a daily beverage and a symbol of cultural and economic heritage.

References

1. Bhuyan, L. P., Tamuly, P., Gogoi, R. C., Bordoloi, P. K., & Hazarika, M. (2015). Polyphenolic content and antioxidant properties of CTC black teas. Journal of Food Science and Technology, 52(12), 7984–7992.
2. Sinha, D., Sharma, R., & Kumar, A. (2018). Comparative evaluation of biochemical properties of orthodox and CTC black tea. International Journal of Tea Science, 14(2), 23–30.
3. Sharangi, A. B. (2009). Medicinal and therapeutic potentialities of tea (Camellia sinensis L.) – A review. Food Research International, 42(5-6), 529–535.
4. Tea Board of India. (2023). Annual Tea Statistics. Government of India.