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== Pengolahan spesifik jenis ==
TeaTeh issecara traditionallytradisional classifieddikelompokkan basedberdasarkan onderajat the degree or period ofperiode "fermentationfermentasi" the leaves have undergonedaun:<ref name=starchefs>{{cite web |author=StarChefs |date=2006 | title=THE RAINBOW OF TEA | url=http://www.starchefs.com/features/tea/html/types.shtml |accessdate=2006-12-21}}</ref>
=== [[Teh putih]] ===
; [[White tea]]: Young leaves (new growth buds) that have undergone no oxidation; the buds may be shielded from sunlight to prevent formation of chlorophyll. White tea is produced in lesser quantities than most other styles, and can be correspondingly more expensive than tea from the same plant processed by other methods. It is less well known in countries outside of [[China]], though this is changing with increased western interest in organic or premium teas.
=== [[Green tea]] ===
; [[Green tea]]: The oxidation process is stopped after a minimal amount of oxidation by application of heat, either with [[steam]], or by dry cooking in hot pans, the traditional Chinese method. Tea leaves may be left to dry as separate leaves or they may be rolled into small pellets to make [[Gunpowder tea]]. This process is time consuming and is typically done with [[pekoe]]s of higher quality. The tea is processed within one to two days of harvesting.
; [[Oolong]] (Wulong): Oxidation is stopped somewhere between the standards for green tea and black tea. The oxidation process takes two to three days. In Chinese, semi-oxidized teas are collectively grouped as ''blue tea'' (青茶, literally: blue-green tea), while the term "oolong" is used specifically as a name for certain semi-oxidized teas.<ref name=TBTHoxi>{{cite web |author=The Best Tea House Co. Ltd. |date=2005 | title=茶葉分類與製作| url=http://www.besttea.com.hk/tea_categories.htm|accessdate=2006-12-21}}</ref> ▼=== [[Oolong|Teh oolong]] (Wulong) ===
; [[Black tea|Black tea/Red tea]]: The tea leaves are allowed to completely oxidize. Black tea is the most common form of tea in [[South Asia|southern Asia]] ([[Sri Lanka]], [[India]], [[Pakistan]], [[Bangladesh]], etc.) and in the last century many African countries including [[Kenya]], [[Burundi]], [[Rwanda]], [[Malawi]] and [[Zimbabwe]]. The literal translation of the Chinese word is ''red tea'', which is used by some tea lovers. The Chinese call it ''red tea'' because the actual tea liquid is red. Westerners call it ''black tea'' because the tea leaves used to brew it are usually black. However, ''red tea'' may also refer to [[rooibos]], an increasingly popular [[South Africa]]n [[tisane]]. The oxidation process will take between two weeks and one month. Black tea is further classified as either ''orthodox'' or as ''CTC'' (''[[Crush, Tear, Curl]]'', a production method developed about 1932). Unblended black teas are also identified by the estate they come from, their year and the flush (first, second or autumn). Orthodox processed black teas are further graded according to the post-production leaf quality by the [[Orange Pekoe]] system, while CTC teas use a different grading system. ▼▲; [[Oolong]] (Wulong): Oxidation is stopped somewhere between the standards for green tea and black tea. The oxidation process takes two to three days. In Chinese, semi-oxidized teas are collectively grouped as ''blue tea'' (青茶, literally: blue-green tea), while the term "oolong" is used specifically as a name for certain semi-oxidized teas.<ref name=TBTHoxi>{{cite web |author=The Best Tea House Co. Ltd. |date=2005 | title=茶葉分類與製作| url=http://www.besttea.com.hk/tea_categories.htm|accessdate=2006-12-21}}</ref>
; [[Post-fermented tea]]: Teas that undergo a second oxidation, such as [[Pu-erh tea|Pu-erh]], [[Liu'an tea|Liu'an]], and [[Liubao tea|Liubao]], are collectively referred to as secondary or post-fermentation teas in English. In Chinese they are categorized as ''Dark tea'' or ''black tea''. This is not to be confused with the English term ''Black tea'', known in Chinese as red tea. Pu-erh, also known as Póu léi (Polee) in [[Yue Chinese|Cantonese]] is the most common type of post-fermetation tea in the market. ▼=== [[Teh hitam|Teh hitam/teh merah]] ===
; [[Yellow tea]]: Either used as a name of special tea processed similarly to green tea, or high-quality tea served at the [[Emperor of China|Imperial court]]. ▼▲; [[Black tea|Black tea/Red tea]]: The tea leaves are allowed to completely oxidize. Black tea is the most common form of tea in [[South Asia|southern Asia]] ([[Sri Lanka]], [[India]], [[Pakistan]], [[Bangladesh]], etc.) and in the last century many African countries including [[Kenya]], [[Burundi]], [[Rwanda]], [[Malawi]] and [[Zimbabwe]]. The literal translation of the Chinese word is ''red tea'', which is used by some tea lovers. The Chinese call it ''red tea'' because the actual tea liquid is red. Westerners call it ''black tea'' because the tea leaves used to brew it are usually black. However, ''red tea'' may also refer to [[rooibos]], an increasingly popular [[South Africa]]n [[tisane]]. The oxidation process will take between two weeks and one month. Black tea is further classified as either ''orthodox'' or as ''CTC'' (''[[Crush, Tear, Curl]]'', a production method developed about 1932). Unblended black teas are also identified by the estate they come from, their year and the flush (first, second or autumn). Orthodox processed black teas are further graded according to the post-production leaf quality by the [[Orange Pekoe]] system, while CTC teas use a different grading system.
; [[Kukicha]]: Also called ''winter tea'', kukicha is made from [[twig]]s and old leaves [[pruning|pruned]] from the tea plant during its dormant season and [[roasting|dry-roasted]] over a fire. It is popular as a health food in [[Japan]] and in [[macrobiotic diet]]s. ▼=== [[Teh pascafermentasi]] ===
▲; [[Post-fermented tea]]: Teas that undergo a second oxidation, such as [[Pu-erh tea|Pu-erh]], [[Liu'an tea|Liu'an]], and [[Liubao tea|Liubao]], are collectively referred to as secondary or post-fermentation teas in English. In Chinese they are categorized as ''Dark tea'' or ''black tea''. This is not to be confused with the English term ''Black tea'', known in Chinese as red tea. Pu-erh, also known as Póu léi (Polee) in [[Yue Chinese|Cantonese]] is the most common type of post-fermetation tea in the market.
=== [[Teh kuning]] ===
▲; [[Yellow tea]]: Either used as a name of special tea processed similarly to green tea, or high-quality tea served at the [[Emperor of China|Imperial court]].
=== [[Kukicha]] ===
▲; [[Kukicha]]: Also called ''winter tea'', kukicha is made from [[twig]]s and old leaves [[pruning|pruned]] from the tea plant during its dormant season and [[roasting|dry-roasted]] over a fire. It is popular as a health food in [[Japan]] and in [[macrobiotic diet]]s.
== Galeri ==
<gallery>
ImageBerkas:Da Hong Pao Oolong tea leaf close.jpg|[[Teh Da Hong Pao tea]], ansejenis [[Oolong|teh oolong]] tea
ImageBerkas:Bai Hao Yin Zhen tea leaf (Fuding).jpg|Fuding [[Teh Bai Hao Yinzhen tea]], asejenis [[whiteteh teaputih]]
ImageBerkas:Xiaguan Te Ji Tuo Cha 2004.jpg|Green [[Pu-erhTeh tea|Pu-erh]] tuo chahijau, asejenis typeteh ofpu-erh compressedmentah rawyang pu-erhdipadatkan
ImageBerkas:Huoshan_Huangya_tea_leaves_close.jpg|[[Teh Huoshan Huangya tea]], asejenis [[Yellowteh teakuning]]
</gallery>
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