This fast-steeping black tea from the organic Dinjoye Gardens in the Assam region of India is known around the world for its full-bodied flavor that combines well with milk. This grade is found in a host of English and Irish morning tea blends. Think of it as comfort food! CTC stands for Cut-Tear-Curl, a process invented by the English when they established many of the gardens in India and Sri Lanka. The tea leaves are put through a Rotorvane machine (see Bruce Richardson's photo), which eviscerates the leaves. This makes a finished tea that is concentrated into tiny pellets. This ensures a fast steep and bold cup of tea filled with tasty tannins that love to bind with milk. It makes a great base for Masala Chai! According to the FDA, Consuming Just Two Cups of Black or Green Tea Daily Reduces the Risk of Heart Disease and Diabetes.
