These teas are processed using the traditional method of plucking, withering, rolling, oxidation and drying. They are generally bright and brisk and have a multilayered flavour profile.
These teas actually refer to a method of processing of "crush, tear, curl" in which black tea leaves are run through a series of cylindrical rollers. The rollers have hundreds of sharp teeth that crush, tear, and curl the leaves which produce the pellets of tea. They are rich, bold,
full-bodied and have a robust aroma to them.
These teas are typically green, yellow or light brown in colour, and their flavour profile ranges from grass-like to sweet. They very light in colour and only mildly astringent. They have a faint sweet and grassy scent.
