B-IN-024

Assam CTC

Ctc black, from Assam, India.

Black tea

Assam CTC is strongest on astringency, body and malty. Typical tasting words: malt, toast crust, molasses. Invented by William McKercher in the 1930s, the CTC method mechanised processing to maximise yield, extraction speed, and liquor density. The indispensable base for Indian masala chai and high-street milk blends, brewed directly with milk, water, and spices.

Also known as CTC Assam, Mamri Tea and Assam Granules.

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The profile

Taste, 0 to 5

sweetness2bitterness4astringency5umami0brightness1body5smoothness1aroma intensity3finish length3

Flavour families, 0 to 5

floral0fruity0vegetal0marine0nutty1toasty3malty5honey1spicy1woody2earthy2smoky0creamy0citrus0stone fruit0tropical0cocoa1caramel2

Facts

Origin: Assam, India
Plant: Camellia sinensis var. assamica
Harvest: May to November
Elevation: low
Oxidation: 95 to 100%
Roast: very light
Leaf: rolled pellet
Price band: budget
Availability: everywhere
Ageing: a little
Forgiving to brew: 2 of 5
L-theanine: low

Made by: withering, then crush tear curl processing, then rapid oxidation, then firing, then sorting.

Caffeine

A cup of Assam CTC carries a typical estimate of 75 mg of caffeine, within a range of 55 to 90 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	98 to 100 °C	3 min

Up to 1 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
breakfast
morning

Pairs with breakfast_dishes, spicy_food and curry. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.