Researchers at Assam’s Tocklai Tea Research Institute have discovered a groundbreaking way to produce green tea using the Curl, Tear, and Crush (CTC) method, typically reserved for black tea. Published in Innovative Food Science & Emerging Technologies, the study shows that CTC-processed green tea (CGT) rivals or even surpasses orthodox green tea (OGT) in antioxidant levels and bioactive compounds such as polyphenols, catechins, and theanine.
Remarkably, CGT achieves similar health benefits with just half the tea leaves. “Only 0.75 grams of CTC green tea matches the bioactive content of 2 grams of orthodox green tea,” a researcher explained. This innovation not only reduces production costs but also makes green tea more accessible to consumers.
The CTC process enhances production by breaking tea leaves into finer particles, increasing their surface area for better water interaction during brewing. This results in the release of up to 167% more bioactives compared to traditional methods, offering a cost-effective yet high-quality alternative.
The study highlights the potential of CGT to expand the global green tea market, catering to rising demand while benefiting both consumers and producers. With its affordability, sustainability, and rich health benefits, CGT could revolutionize how green tea is produced and consumed worldwide.
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