Black Tea - CTC Production In this shorter production method, it takes just a single process step to crush, tear, and curl the leaves (hence CTC). The results are no leaf grades, only broken Pekoe, Pekoe fannings, and Pekoe dust. The tea is still plucked by hand or by machine, depending on requirements and geographical location. Production steps a) Picking of fresh leaves b) Withering of leaves for about 14 hours. In long withering troughs, cold or hot air, as required, is blown into the leaves; in between times, the leaves are constantly turned by hand. c) CTC process – the leaves are filled into the rotorvane processors, which ensure a homogenization of the various leaf sizes and stalks. Depending on the desired leaf size, a succession of differently shaped and sized rollers running in opposite directions is used. The forward running roller rotates at about 700 rev/min, the reverse turning one at about 70 rev/min. d) The leaves are either poured into a rolling drum or placed into a vibrating trough to form little balls. e) In pans, on shelves, or the on floor of special fermentation rooms, the leaves are spread to a depth of about 10 cm and for about 2-3 hours exposed to their natural oxidation and fermentation process at a temperature of 27-33°C and a relative humidity of 80 – 90 %. f) Drying: the tea is put into the conveyor/dryer and dried for about 21 min at a temperature of 105°C. g) Mechanical removal of stalks h) Sorting by sifting into various sizes i) Packaging