Tea Powder (Dust) CTC – चाय पाउडर

“Tea Powder (Dust) CTC” refers to a very specific type of black tea, characterized by both its processing method and its final particle size.

Let’s break down the components:

1. CTC (Crush, Tear, Curl):
   • This is a highly mechanized and efficient method of processing black tea, developed in the 1930s, primarily in India (Assam) and later adopted in other tea-producing regions like Sri Lanka and Africa.
   • Process: After withering, tea leaves are fed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the tea leaves into small, uniform pellets or granules. This is a much more aggressive process than the traditional “orthodox” method which involves rolling the leaves gently to keep them largely intact.
   • Result: The CTC process completely macerates the tea leaves, rupturing their cell walls more extensively. This accelerates oxidation and results in a tea that brews very quickly, producing a strong, brisk, and consistent liquor.
   • Flavor Profile: CTC teas are known for their bold, robust, malty flavor. They are often described as having a “strong” character, making them ideal for adding milk and sugar, as is common in many parts of India for making chai. They generally lack the complex, nuanced flavors found in orthodox whole leaf teas.
2. Tea Powder (Dust):
   • “Dust” is the lowest and finest grade in the tea leaf grading system. It consists of the smallest particles of tea, literally resembling fine powder or dust.
   • These tiny fragments are typically the remnants created during the sorting and crushing processes, especially in CTC production.
   • Characteristics of Dust Grade:
     • Quick Brew: Due to the extremely small particle size, dust tea infuses almost instantly, releasing its color and flavor very rapidly.
     • Strong and Astringent: It produces a very strong, dark, and often more astringent (sometimes perceived as bitter) liquor because of the high surface area and quick extraction of compounds.
     • Economical: Dust tea is generally the most economical grade of tea.
     • Primary Use: It is overwhelmingly used in tea bags (where quick infusion and strong color are desired) and for commercial tea preparation, particularly in regions like India and parts of Africa where a strong, milky tea is preferred. Many roadside tea stalls in India specifically use CTC Dust for their chai.

In Summary: Tea Powder (Dust) CTC

This term describes black tea that has been processed using the Crush, Tear, Curl method and has been graded down to the finest particle size, known as “dust.”

• Appearance: Looks like very fine, dark brown or black powder/granules.
• Brewing: Infuses almost instantly, yielding a dark, strong liquor.
• Flavor: Known for its highly robust, brisk, and often malty flavor, sometimes with significant astringency. It’s designed for strength and efficiency rather than subtle flavor nuances.
• Common Applications: Widely used in tea bags, for making traditional Indian masala chai (which often involves boiling the tea with milk and spices), and in large-scale catering due to its rapid infusion and strong yield.