If you’ve ever browsed loose leaf tea or looked closely at a packet of black tea, you may have come across two terms that seem technical but are rarely explained clearly: orthodox and CTC.
Both refer not to the tea plant itself, but to how the leaf is processed after it is picked. While they begin in the same gardens, the paths they take through the factory shape two very different styles of tea.
Understanding the difference between orthodox and CTC tea can help you choose the right tea for how you drink it, whether that’s slowly savoured on its own or brewed strong for milk or spices.
If you’re looking for a broader foundation on Assam tea, including how harvest timing and regional conditions influence different styles, our Ultimate Guide to Assam Tea provides a helpful starting point.
A Shared Origin: One Leaf, Two Methods
Orthodox and CTC teas both begin with the same raw material of freshly plucked top two leaves and bud from the tea bush.
From that point onward, the difference lies not in where the tea comes from, but in how the leaf is treated during processing. Each method is designed with a different outcome in mind.
If you’re interested in how harvest timing influences flavour before processing even begins, our guide to second flush Assam tea explains why this period is so prized.
What Is Orthodox Tea?
Orthodox tea refers to the traditional method of tea processing, where the leaf is handled gently in order to preserve its structure and complexity.
After withering, the leaves are rolled, either by hand or by machine, to encourage oxidation while keeping the leaf largely intact. This slower, more delicate approach allows flavour to develop gradually.
The result is a tea made up of whole or broken leaves that unfurl as they brew. Orthodox teas tend to offer layered flavours, aromatic nuance and a smoother, more expressive cup.
In Assam, orthodox black teas are often malty and rich, but with greater subtlety than their CTC counterparts. They are typically enjoyed without milk, or with just a splash, allowing the character of the leaf to shine through.
What Is CTC Tea?
CTC stands for Crush, Tear, Curl, a method developed to produce a bold, consistent and efficient black tea.
Instead of gentle rolling, the leaves are passed through rotating rollers that crush, tear and curl them into small, uniform pellets. This increases the surface area of the leaf and accelerates oxidation.
The result is a tea that brews quickly, produces a strong liquor, and delivers a brisk, full-bodied cup. CTC tea is particularly well suited to milk-based drinks and spiced blends, where strength and structure are essential.
In Assam, CTC tea plays an important role in everyday drinking and traditional masala chai, where it provides the backbone needed to balance milk, sugar and spices.
How Processing Changes the Cup
The difference between orthodox and CTC tea becomes most obvious once the tea is brewed.
Orthodox teas tend to infuse more slowly. Their flavours unfold over time, revealing layers of malt, sweetness and aroma. The liquor is often smooth, rounded and expressive.
CTC teas, by contrast, infuse quickly and decisively. They produce a deep colour, robust body and lively briskness. This makes them ideal for strong morning cups or recipes where the tea must hold its own.
Neither method is inherently better. Each is designed for a different style of drinking.
For a deeper look at how oxidation and processing affect tea flavour more broadly, our guide on the difference between green tea and black tea explores how production choices shape the final cup.
Which Should You Choose?
Choosing between orthodox and CTC tea depends largely on how you drink your tea.
If you enjoy:
• Drinking tea without milk
• Exploring aroma and flavour nuance
• Brewing slowly and mindfully
Orthodox tea is likely to suit you best.
If you prefer:
• Strong tea with milk
• Masala chai or spiced blends
• A bold, energising cup
CTC tea is often the better choice.
Many tea drinkers enjoy both, using orthodox teas for quieter moments and CTC teas for everyday brewing.
CTC Tea and Masala Chai
CTC tea’s strength and structure make it especially well suited to masala chai. When brewed with milk, ginger, cardamom and other spices, the tea must remain present rather than being overwhelmed.
This is why CTC Assam tea is traditionally used for chai across India, and why it forms the base of Dehing Tea’s Masala Chai blend.
The processing method ensures that the flavour of the tea and the spices work together, creating a balanced, satisfying cup.
One Region, Two Traditions
Orthodox and CTC teas represent two expressions of the same landscape. Both reflect Assam’s fertile soils, humid climate and powerful tea leaves, but they are shaped to meet different needs.
Understanding this distinction allows you to choose tea with intention, not just by name or origin, but by how it is crafted and how it fits into your daily rituals.
For a broader understanding of Assam tea’s history, harvest cycles and production methods, our Ultimate Guide to Assam Tea offers a complete overview.