Harvesting: Where Every Tea Journey Begins

The foundation of every perfect teacup is laid in the garden. Skilled tea pluckers meticulously hand-harvest the top two leaves and a bud—the youngest, most nutrient-rich part of the Camellia sinensis plant. Timing is paramount; leaves are picked during their optimal growth phase, often in the cool morning hours, to ensure the perfect balance of strength, flavor, and aroma.

Immediately after plucking, these tender leaves are swiftly transported to the factory, preserving their freshness for the critical processing ahead.

Tea Processing: Different Paths for Different Teas

Not all teas follow the same journey. The number and type of processing steps vary depending on the tea category. For example:

• Black tea undergoes the most extensive processing, typically including plucking, withering, rolling, oxidation, drying, and sifting.
• Green tea is quickly steamed or pan-fired to prevent oxidation. Processing involves plucking, fixing, rolling, drying, and sifting.
• White tea is simply plucked, withered, dried, and sifted.
• Oolong tea is partially oxidized, but goes through the same steps as black tea.
• Pu’er tea is unique for its microbial fermentation, which adds earthy depth and improves with age. Processing involves plucking, withering, rolling, fermentation, and drying.
• Yellow tea is gently smothered for mellow, golden brews. Plucking, fixing, rolling, heaping, and sifting are the steps in its processing.

Understanding these nuances allows us to appreciate the depth and diversity of tea.

The CTC Method: Efficiency for a Bold, Brisk Brew

CTC, standing for Crush, Tear, Curl, is a modern and efficient method renowned for producing teas with consistent quality, robust strength, and a brisk flavor profile. This process is ideal for the bold black teas enjoyed with milk, often found in popular breakfast blends, or as invigorating standalone brews.

Step-by-Step CTC Production Process:

Withering

Freshly plucked leaves are spread out on large troughs with forced air ventilation. This controlled drying reduces moisture by up to 30%, making the leaves pliable and ready for the next stage.

Crushing

The softened leaves pass through rollers that rupture cell walls, boosting oxidation potential.

Tearing

Further torn to enhance aroma release and ensure uniform oxidation.

Curling

Leaves are curled into small, uniform pellets, optimizing packaging and infusion.

Oxidation

The crushed leaves are then spread out in a temperature-controlled room, allowing them to oxidize. This crucial chemical reaction, exposed to air, darkens the leaves to a rich coppery color and develops their bold flavor and brisk aroma.

Drying (Firing)

The leaves are dried using hot air dryers to halt oxidation and lock in the developed flavor. Moisture content is reduced to 2-3%, ensuring stability and extending shelf life.

Sifting & Grading

The dried tea particles are meticulously sorted by size using mechanical sifters. This process categorizes the tea into distinct CTC grades, each with a specific appearance, brewing profile, and intended use.

CTC Grades Explained (By Mesh Size – Simplified for Understanding):

CTC grading uses a mesh system to classify tea particles by size. The mesh refers to the number of holes per linear inch in the sieve:

• BOP (Broken Orange Pekoe): Retained on a 10–12 mesh screen. Balanced cup with brisk flavor.
• BP (Broken Pekoe): Retained on 8–10 mesh. Strong and full-bodied.
• BOPSM (Broken Orange Pekoe Small): Retained on 14–16 mesh. Quick infusion, vibrant taste.
• BOPF (Broken Orange Pekoe Fannings): Retained on 16–22 mesh. Finer cut for faster brewing.
• OF (Orange Fannings): Passes 22 mesh. Delivers a clean, quick brew.
• PF (Pekoe Fannings): Passes 22–30 mesh. Bright cup, quick infusion.
• PD (Pekoe Dust): Passes through 30 mesh. Most intense strength, often used in strong commercial brews.
• D1/D2: Extremely fine dust particles for ultra-fast extraction.
• RF (Red Fannings): Consistent size and color, delivers smooth taste.

Why the CTC Method is Chosen for Certain Teas

• Consistency – Delivers uniform flavor and strength in every cup, ensuring a reliable, enjoyable experience.
• Brisk Strength – Produces teas with a robust, brisk character, perfect for strong brews, especially with milk.
• Efficiency – Allows for high-volume production while maintaining stringent quality control.

The Orthodox Method: Honoring Artisanal Tea Craft

The Orthodox method is the classic, traditional way of making tea, celebrated for preserving the natural shape and integrity of the leaf. This labor-intensive process yields nuanced, complex teas with layered flavors and often exquisite visual appeal, favored by specialty tea producers and connoisseurs.

Step-by-Step Orthodox Production Process

Withering

Fresh leaves are gently spread out to remove excess moisture, making them soft and pliable for rolling.

Rolling

Leaves are delicately rolled by hand or specialized machines. This action twists and breaks the leaf cells, releasing natural enzymes and initiating the oxidation process.

Oxidation

The rolled leaves are carefully exposed to air in a controlled environment for a specific duration. This oxidation determines the tea type (e.g., green, oolong, black) and develops unique aromas and flavors.

Firing (Drying)

Once oxidation is complete, the leaves are dried in ovens or over a fire. This crucial step halts fermentation, locking in the developed flavor and ensuring the tea’s stability.

Sifting & Grading

The dried tea leaves are then meticulously sorted and graded by size, shape, and overall quality.

Understanding Whole vs. Broken Leaf Orthodox Teas

Whole leaf Orthodox teas are prized for their elegance and complexity. They retain the full structure of the tea leaf, allowing a gradual release of flavor and a layered tasting experience with subtle floral, fruity, or earthy notes.

In contrast, Broken Orthodox Teas consist of leaves that are partially torn during processing. This smaller leaf size increases surface area, intensifying oxidation and resulting in a stronger, brisker brew with richer body and mouthfeel.

While broken grades are less sought after for their delicacy, they are essential in crafting tea blends that balance strength, aroma, and quick infusion, especially in teas enjoyed with milk.

Orthodox Grades (Based on Size and Appearance)

Whole Leaf Grades (Highest to Lowest):

• SFTGFOP – Special Finest Tippy Golden Flowery Orange Pekoe
  The highest orthodox grade. Features a high concentration of golden tips from the very first plucking. Known for its delicate, layered aroma and exceptional finesse.
• FTGFOP – Finest Tippy Golden Flowery Orange Pekoe
  Slightly less tippy than SFTGFOP, but still a premium-grade whole leaf. Offers a nuanced, aromatic brew with a lighter body.
• TGFOP – Tippy Golden Flowery Orange Pekoe
  A high-quality tea with a moderate amount of tips. Balanced flavor and good for daily premium use.
• GFOP – Golden Flowery Orange Pekoe
  Contains some golden tips and mostly longer leaves. Produces a bolder cup with subtle sweet undertones.
• FOP – Flowery Orange Pekoe
  Large whole leaves with minimal tips. Mild in flavor, this grade is commonly used in traditional blends.
• OP – Orange Pekoe
  A standard whole leaf grade. Rolled, wiry leaves with no tips. Clean, bright, and easy-drinking.
• P – Pekoe
  The simplest form of whole leaf. Shorter leaves and less refined. Offers a strong, straightforward cup.

Broken Leaf Grades:

• BOP (Broken Orange Pekoe): The main broken grade, consisting of rolled black leaves with minimal tips. Common in India, Sri Lanka, Java, and China.
• FBOP (Flowery Broken Orange Pekoe): Higher-grade broken leaves with a scattering of golden tips. Popular in the Middle East for a balanced cup.
• GBOP (Golden Broken Orange Pekoe): Uniformly rolled leaves with smaller tips, yielding a stronger brew. Valued in East Frisia and Germany.
• GFBOP (Golden Flowery Broken Orange Pekoe): Top-tier broken grade from the first leaf extraction. Yields a creamy, dense mouthfeel even without milk.
• BPS (Broken Pekoe Souchong): Pellet-shaped broken grade with potential golden tips, producing a sweet, rounded liquor.

Fannings Grades:

• PF (Pekoe Fannings): Tiny leaf fragments offering a fast, bright brew.
• OF (Orange Fannings): Fine cuts ideal for strong yet clean infusions.

Dust Grades:

• OPD (Orange Pekoe Dust): Largest dust grade particles with rich, flavorful intensity.
• OD (Orange Dust): Finer than OPD, providing a strong and slightly more astringent cup.
• OCD (Orthodox Churamani Dust): Smallest size with maximum strength; often used in blending for bold flavor impact.

Why Orthodox Teas are Treasured

• Flavor Complexity -Preserves the leaf’s natural shape and subtle compounds, resulting in highly nuanced, layered flavors—from delicate floral notes to rich, malty undertones.
• Artisanal Craftsmanship -Each batch is unique, reflecting the deep skill and dedication of the tea maker, offering a truly artisanal experience.
• Premium Experience -Favored by tea connoisseurs for its sophisticated taste and often beautiful appearance, ideal for ceremonial brewing or thoughtful enjoyment.

CTC vs. Orthodox: What Sets Them Apart?

While both methods produce exceptional tea, they offer distinct experiences that cater to different preferences.

Quality Control & Blending: The Terilyn Promise

After processing and grading, every Terilyn Tea batch undergoes rigorous quality control. Our expert tea masters sample and evaluate each lot for aroma, flavor, strength, and consistency. Only when a batch meets our highest standards does it proceed to blending.

Here, our blenders artfully combine different tea grades and origins to create the unique Terilyn Tea profiles you love, ensuring every cup delivers a consistent and inspiring experience.

Conclusion: One Plant, Two Paths, Infinite Terilyn Possibilities

From the tender pluck in the garden to the final blend, tea processing is an intricate art that profoundly defines the character of every cup. Whether it’s the robust, reliable consistency of CTC or the nuanced craftsmanship of Orthodox, each method brings its advantages and charm, contributing to the rich diversity that makes Terilyn Tea truly special.

Ready to taste the craftsmanship? Visit our Brewing page to learn how to steep tea to perfection.

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Learn the step-by-step tea production process from leaf to cup with Terilyn Tea. Explore the differences between CTC and Orthodox tea methods, including tea grades, quality standards, and how they shape flavor for Moments that inspire.