Why Your Builder's Tea Might Be Stronger Than You Think
Most tea sold in UK supermarkets — including major everyday brands — is processed using a method called CTC, short for Crush, Tear, Curl. Tea leaves are mechanically broken into small, uniform granules, dramatically increasing the surface area exposed to water. The alternative, orthodox processing, keeps leaves whole or lightly rolled, preserving their shape.
CTC Processing
Crushed into small granules. Fast, strong infusion in just 2-3 minutes — the reason "builder's tea" brews so quickly and holds up well against milk.
Orthodox Processing
Leaves kept whole or lightly rolled. Slower to infuse (3-5 minutes), generally milder and more complex in flavour.
A peer-reviewed comparative study published via the National Library of Medicine found CTC-processed tea infusions extracted meaningfully more bioactive compounds, including caffeine, than the equivalent orthodox-processed tea — confirming that processing method genuinely changes what ends up in your cup, not just the taste.
Where Black Tea Sits Next to Familiar Drinks
Numbers in milligrams can be hard to picture. Here's how a standard cup of black tea compares to a few drinks most people already know well.
A UK Rule You've Probably Never Noticed
Under UK regulations, any drink containing more than 150mg of caffeine per litre must display a warning stating it's high in caffeine and not recommended for children or pregnant or breastfeeding women — which is why you'll see this label on energy drinks like Red Bull. A standard cup of black tea, even at the stronger end of its range, sits well below this threshold, which is part of why tea has never needed this kind of labelling.
Try Both Ends of the Range
Compare CTC-style strength against a gentler orthodox blend for yourself.
Read the Full Guide
Tea vs Coffee: Caffeine Content, Health Benefits & Which to Choose →
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