Black (CTC), green and white tea all come from the same plant, Camellia sinensis. What makes them different is how the leaves are processed — and that changes the taste, the colour and how you should brew them.
CTC black tea — strong and bold
CTC stands for crush, tear, curl. The leaves are fully oxidised and rolled into small granules, giving a strong, deep-coloured cup that is perfect with milk. This is the tea of the Bangladeshi tea stall.
How to brew: boiling water, 3–4 minutes; for dudh cha, simmer with milk for 2 minutes.
Green tea — fresh and light
Green tea is not oxidised, so it keeps its green colour and a fresh, grassy taste. Drink it without milk.
How to brew: water at about 80°C (let boiled water rest for a few minutes), 2–3 minutes. Boiling water makes it bitter.
White tea — delicate and rare
White tea is the least processed: young buds and leaves are simply withered and dried. The cup is pale gold, soft and lightly sweet.
How to brew: water at 75–85°C, 3–5 minutes. Use a little more tea than usual.
Which should you choose?
- Love dudh cha or a strong morning cup? Choose CTC black tea.
- Want a light cup through the day? Choose green tea.
- Looking for something special or a gift? Choose white tea.