Black Tea Base
CTC Granules
Clean, Rich Black Tea Aroma
Brisk, Robust, Full-Bodied
18 months
Pure Tea, Milk Tea, Iced Tea, Fruit Tea
Available
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This Sri Lankan black tea is produced using the crush, tear and curl method. During CTC processing, the tea leaves are cut and shaped into small, compact granules. The resulting structure allows water to reach more of the tea material during brewing, producing color and strength efficiently.
Sourced from selected tea-producing regions in Sri Lanka, the tea is evaluated for the extraction strength, liquor color and clean finish required in beverage preparation. In the cup, it presents the brisk character associated with Ceylon black tea, together with a rich body and a deep reddish liquor.
As a CTC tea, it behaves differently from larger orthodox leaves. Extraction develops quickly, so brewing time, tea-to-water ratio and holding conditions should be tested together. The objective is to achieve the required concentration while keeping the finished drink balanced.
Dimension | Sensory Direction |
|---|---|
Dry Tea | Fine, even, dark brown CTC granules |
Aroma | Clean and rich black tea aroma |
Taste | Brisk, robust and full-bodied |
Liquor | Deep reddish amber |
Mouthfeel | Rounded, concentrated |
Finish | Clean with persistent tea strength |
Brewing Character | Fast extraction with clear color development |
The small, uniform structure of CTC black tea promotes rapid contact between the tea and water. This allows the liquor to build color and concentration within a relatively short brewing window, which can support batch preparation and time-sensitive service workflows.
Extraction speed still needs to be controlled. Excessive brewing time or an overly high tea-to-water ratio can push the cup beyond the intended briskness. Commercial trials should therefore compare concentration, aroma, mouthfeel and finish rather than evaluating color alone.
Milk, creamers and sweeteners can soften or cover a lighter tea base. The concentrated body of this tea gives recipes a defined tea center, helping the black-tea character remain noticeable after other ingredients are introduced.
The relatively even granules make this tea suitable for repeatable commercial brewing. Beverage teams can establish target parameters for tea weight, water temperature, extraction time and final liquor volume, then evaluate performance under actual preparation conditions.
For buyers evaluating Ceylon tea for milk tea, the main considerations are extraction strength, liquor color and the tea’s ability to remain identifiable after dairy and sugar are added. This tea offers a brisk, full-bodied base that can support classic milk tea, pearl milk tea and other dairy-led drinks.
Recipe testing can adjust the tea concentration according to the desired balance. A stronger extraction creates a more assertive tea-led drink, while a moderated concentration produces a smoother profile.
For Ceylon iced tea, the tea can be brewed hot before chilling or poured over ice according to the preparation method. Because ice reduces concentration as it melts, the initial extraction should account for the expected dilution.
The tea’s briskness can provide contrast in fruit-led recipes, particularly where sweetness or acidity requires a black-tea base with sufficient presence. Citrus, stone fruit and tropical fruit directions can be explored through recipe trials.
Fruit tea performance should be assessed after all ingredients and ice are added. A pairing is successful when the fruit remains recognizable without completely covering the tea.
Three variables are especially important when developing drinks with this tea:
Extraction control: Compare tea weight, temperature and brewing time to reach the required concentration without excessive astringency.
Ingredient balance: Test whether the tea remains clear after milk, sugar, fruit or other ingredients are introduced.
Service stability: Evaluate flavor, color and mouthfeel immediately after brewing and after the intended holding period.
Jupin Tea can support brewing trials and beverage application testing according to the customer’s equipment, batch size, preparation method and target flavor.
Jupin Tea supplies this CTC tea for beverage brands, distributors and foodservice projects. Standard supply packaging is available, while OEM/ODM packaging and project-specific specifications can be discussed according to the intended market and order requirements.
When selecting a Ceylon tea supplier, buyers can compare more than origin and price. Sample evaluation should also cover extraction efficiency, liquor color, tea strength after mixing and consistency within the intended commercial workflow.
Packaging format, order quantity and customization requirements are confirmed during project review. Samples can be provided before order confirmation for straight-tea assessment and recipe testing.
 ISO 22000 |  FSSC 22000 |  FDA |  HACCP |  HALAL |  MUI |  BPJPH |
Can I request a sample for recipe testing?
Yes. Samples can be requested for pure-tea evaluation and testing with milk, fruit, sweeteners or ice. Sharing the intended recipe and preparation method helps make the evaluation more relevant.
Can the packaging be customized?
Standard supply packaging is available, and OEM/ODM packaging can be discussed according to the project, market and order requirements.
Do you provide brewing guidance?
Yes. Jupin Tea can support brewing and application trials based on the customer’s equipment, batch size and target drink. Testing can focus on extraction time, liquor concentration and tea performance after mixing.
What does CTC mean in black tea?
CTC stands for crush, tear and curl. The process forms the tea into small granules that extract color, strength and body efficiently during brewing.
How does CTC tea differ from orthodox Ceylon black tea?
The main difference is the leaf structure and extraction behavior. CTC tea consists of smaller granules and generally extracts faster, while orthodox tea retains larger leaf pieces and may develop its profile more gradually.
