CTC stands for Crushing, Tearing, Curling. This method which had its break through in the 80ies stands for cost efficient and constant quality tea processing. After harvest the fresh tea leaves whelk and become soft which is essential for the next processing step: Rolling. Here the skin of the teas breaks and releases their cell juice which combined by aerial oxygen initiates the oxidization. After 30 minutes teas are cut by different blades which rotate contrarily. Leaves are crushed, torn and finally rolled. This process reduces the time of oxidization and, thus, ensures that the leaf retains its beneficial substances. This method reduces quality differences and releases tea growers to sort the tea leaves. The CTC-method produces mainly Fannings and Dust, which is a finest tea sorting.

Both are primarily used for teas in bags because even in small tea bag chambers they unfold their full flavour. This method which increasingly replaces the orthodox method counts for a better colour and cup excellence of the tea. In India CTC is the most common method to process fresh tea.