Talk:Crush, tear, curl

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Crush or Cut?[edit]

Is the technique supposed to be "Crush, Tear, Curl" or "Cut, Tear, Curl"? I'm a bit confused by the first sentence. Sjschen 07:02, 14 March 2006 (UTC)[reply]

It's crush. I've changed it.Damiancorrigan 13:17, 24 April 2006 (UTC)[reply]

Invention date[edit]

The date for the invention of this method is listed on the Tea page as 1932, here as during WW2 and then as in the late 1950's. All are unsourced. Does anyone have an answer and / or a source? --Apyule 03:47, 28 September 2006 (UTC)[reply]

Taste/color[edit]

I removed the following:

The CTC process does not bring out the natural flavors of black tea any faster than the rotovane orthodox process or the orthodox process. The CTC and the rotovane orthodox processes only bring up a tea's colour more quickly than the orthodox process. While the consumer may equate quick color with quick flavour, this is strictly an optical illusion.

Although it seems likely that the CTC process leads to certain compounds being extracted more quickly than others, the assertion above is an exaggeration. At the very least, the pigments in black tea themselves have a distinct flavor contribution, so it would not be possible to extract color more quickly without extracting the attendant tastes. --Sneftel (talk) 14:54, 19 June 2010 (UTC)[reply]

"Homeland of tea"?[edit]

What is this "homeland of tea itself" in the last sentence? Does it refer to India where it's made, or China where Camellia sinensis originated? — Preceding unsigned comment added by 121.44.55.163 (talk) 03:26, 5 July 2011 (UTC)[reply]

The Assam region is also an original environment for tea plants, so maybe that. Whitebox (talk) 13:20, 3 February 2013 (UTC)[reply]

External links modified[edit]

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