Few green teas are CTC - the process produces a very harsh liquor on
green teas.

Assams (North Indian teas) are in fact 91% made by CTC. Kenyans are
98.5% CTC (just Mimima and Kangaita have orthodox lines). Sri Lanka
is only 6% CTC. As a percentage of global black tea production (ITC
data 2003) CTC manufacture is 60.2%. This proportion climbed from 40%
in early 80's but has been stable for the last decade.

Crushing made tea is generally a bad thing to do - matcha excepted
(which nowadays is crygenically ground on the mass scale, or granite
stone ground under controlled temperature conditions for artisanal
matcha). But, for white tea at least, crushing will darken the liquor
color. I have not investigated why and as it coarsens the liquor and
imparts bitterness too I doubt its a good route to go.

Nigel at Teacraft

On Apr 2, 2:45 pm, "Space Cowboy" > wrote:
> I think Lipton's Green Label is CTC. I drink their Connoisseur
> version which is BOP. Assam is often CTC because it is the base tea
> for Chai. I don't remember any Kenya tea being CTC. Ceylon
> commercial teas are often CTC. I see someone else shouting Darjeeling
> is Orthodox. Okay it doesn't do any good to crush fines.
>
> Jim
>
> On Mar 31, 2:29 pm, "Melinda" > wrote:
>
>
>
> > "Space Cowboy" > wrote in message
>
> roups.com...
>
> > > Commercial Darjeelings are much stronger and more robust than estate
> > > Darjeeling flushes. The CTC grade are lumps of coal. They meet the
> > > definition of fully oxidized black Darjeeling. Estate flushes are
> > > oolong in oxidation making them more mild. If you want a stronger
> > > estate Darjeeling you add more tea. Crushing won't help. My
> > > suggestion brew the flush longer.
>
> > > Jim
>
> > I thought CTC only existed in Assam and some Kenyan teas?
>
> > Melinda- Hide quoted text -
>
> - Show quoted text -