Tea Chest
Crush, Tear, and Curl is a method of processing tea. The process follows that of orthodox tea manufacture, but instead of the leaves being rolled, they are passed through a series of cylindrical rollers with hundreds of small sharp teeth that Cut, Tear, and Curl.
This method was invented during World War 2 to increase the weight of tea that could be packed in a sack or tea chest. Since its advent in the late 1950s, this process has been widely used by most of the tea factories in India and Sri Lanka.