Goodleaf

Goodleaf is a tea label we carry for its premium CTC, the style of black tea most Indian, Pakistani and East African households use for chai. CTC stands for crush, tear, curl, a machine process that rolls the leaf into small, hard granules which release colour and strength quickly in boiling milk.

The Goodleaf line sits in our loose leaf tea collection, part of the wider tea range in the tea, coffee and drinks department. It is sold in a large family pack, which suits homes where chai is made several times a day and for every guest who calls.

CTC is the leaf for doodh patti, Kenyan chai, Gujarati masala chai and karak chai. Bring water to the boil with crushed cardamom, ginger or a cinnamon stick, add the tea and let it bubble for a minute, then add milk and sugar and simmer until it rises twice. For a stronger brew, use more leaf and less water, and for doodh patti, boil the leaf directly in milk with almost no water at all.

Keep CTC tea in an airtight tin or jar away from moisture and strong smells, and pour a working amount into a smaller caddy so the big pack stays sealed. Tea keeps its strength for many months if it stays dry. To compare, browse our masala chai and instant chai range and the Brooke Bond shelf.