Black Tea - LTP Production This method is mainly used in the production of tea bags. It results in no leaf grade, hardly any broken grades – almost exclusively in fannings and dust. The process is named after its inventor (Lawrie Tea Processor). In the same way as in the CTC process, the freshly plucked leafs placed into a rotorvane processor. The processor consists of fast rotating knives, cutting the tea leaves until only fannings and dust grades remain. The more rotorvane processors are used in succession, the finer the leaves are cut. By continuously blowing in cold air, the leaves are prevented from overheating and the fermentation process is sped up. The torn leaves (dhool) are placed into large fermentation troughs. All further production steps are comparable to CTC production.