Walk into almost any cafe, cafeteria or roadside counter in the UAE and karak is on the menu. It is one of the most ordered hot drinks in the country — and one of the most inconsistent. The spices, the milk and the sugar usually get the attention, but the single biggest factor in a good karak is the one most operators never specify: the tea base. Order "black tea" and you could get anything. Order the right CTC grade and you get a karak that is strong, deep in colour and the same in every cup.
This guide explains what CTC tea is, why it is the correct base for karak, and how to choose between the four cut grades — CTC-BOP, CTC-BP, CTC-PF and CTC-PD — for your service.
What CTC Tea Actually Is
CTC stands for Crush, Tear, Curl — the process the leaf goes through after withering. Instead of being rolled gently to keep it whole, the leaf is run through toothed rollers that rupture it into small, dense granules. That single difference changes everything about how the tea behaves in the cup.
Whole-leaf and orthodox black teas are built to release their flavour slowly and gently, which is what you want for a delicate single steep. CTC is the opposite: the ruptured leaf releases flavour fast, builds a thick, deep-coloured liquor in minutes, and extracts hard enough to stand up to milk, sugar and boiling. It is not a "better" or "worse" tea than orthodox leaf — it is a different tool, built for a different job. And that job is exactly karak.
Why CTC Is the Right Base for Karak
Karak is not brewed; it is boiled — usually simmered with milk, sugar and spices such as cardamom, saffron or ginger. That process is brutal on a delicate tea. A fine orthodox or whole-leaf tea boiled with milk loses its character: the subtle notes wash out and you are left with little more than coloured, sweetened milk.
CTC is made for this. Because the granules extract so quickly and densely, the tea holds its body and brisk character even after boiling with milk and spices. You get real tea strength behind the cardamom and saffron, not just a beige cup. Three more practical reasons it wins behind the counter:
- Speed. CTC reaches full strength in a couple of minutes, keeping a busy karak counter moving.
- Colour. The dense liquor gives that deep, reddish-brown colour customers associate with a "proper" karak.
- Cost per cup. A strong, high-extraction base means more usable cups per kilo than a comparable whole-leaf tea — a real margin difference at karak volumes.
The Four Cut Grades: BOP, BP, PF and PD
CTC is sold by cut size, and the grade you choose controls how fast it extracts and how strong and dark the result is. From the largest cut to the finest:
- CTC-BOP (Broken Orange Pekoe) — the largest CTC cut, with the most balanced tea body. It extracts a little more gently than the finer grades, making it the best choice for higher-quality karak and breakfast tea where you want strength and some character.
- CTC-BP (Broken Pekoe) — a medium cut with reliable strength and consistent extraction. This is the dependable everyday grade for daily milk tea and standard karak service.
- CTC-PF (Pekoe Fannings) — a finer cut that extracts quickly and gives stronger colour. Suited to high-frequency beverage service where speed and a deep cup matter most.
- CTC-PD (Pekoe Dust) — the finest grade, designed for the fastest extraction, deepest colour and strongest result. Built for high-volume preparation where you need maximum strength and colour from every batch.
"Dust" sounds like a lower grade, but in CTC it simply means the finest cut — and for very high-volume, very strong karak it is often exactly what you want. The right grade is the one that matches your cup speed and target strength, not the one with the nicest-sounding name.
How to Brew Karak with CTC
For traditional karak, simmer the CTC directly with water, milk, sugar and your spices — cardamom is essential, with saffron, ginger or cinnamon optional — for a few minutes until the colour is deep and even, then strain and serve. The finer the grade, the faster it will reach full strength and colour, so adjust your simmer time to the cut you are using.
If you also want to serve the same tea as a straight cup or a lighter milk tea, brew it at 95°C using 2–3g per 200ml of water for 2–3 minutes. One CTC base can comfortably cover both karak and everyday milk tea service.
Matching the Grade to Your Service
The question is not which grade is best — it is which job you are doing:
- Premium or signature karak, breakfast tea → CTC-BOP. The most balanced body and a touch more character.
- Everyday milk tea and standard karak → CTC-BP. Reliable strength, the safe all-rounder.
- High-frequency service, deep colour fast → CTC-PF. Quick extraction, strong cup.
- Maximum strength at high volume → CTC-PD. The fastest, darkest, strongest base.
Many high-volume venues stock more than one grade — a BOP for their signature karak and a PF or PD for fast, strong daily pours — and switch depending on what the cup needs.
The Bottom Line
"Black tea" is not a specification, and it is the reason karak quality drifts from one batch and one branch to the next. CTC is the base built for the way karak is actually made — boiled hard with milk and spices — and choosing the right cut grade lets you dial in exactly the strength, speed and colour your service needs. Get the base right and everything else on top of it works better.
Explore TeaTach CTC Black Tea, available in all four grades for wholesale karak and milk tea service, or browse the full black tea range for cafes and hotels across the UAE.