Black CTC

Black tea is a completely oxidized (fermented) tea. Black tea, or as it is known in China – Hong Cha (red tea), was originally only for export to the foreign markets. In China it is called red tea in reference to the infusion color.
CTC – crush, tear, curl (sometimes cut, tear, curl) is a method of processing black tea in which the leaves are passed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the tea into small, hard pellets.