Revisi per 25 Oktober 2009 05.12 sunting Reindra (bicara \| kontrib) Peninjau 15.568 suntingan subjudul kedua ← Revisi sebelumnya		Revisi per 25 Oktober 2009 05.34 sunting balikkan Reindra (bicara \| kontrib) Peninjau 15.568 suntingan Teh putih Revisi selanjutnya →
Baris 23: Teh secara tradisional dikelompokkan berdasarkan derajat periode "fermentasi" daun:<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]] === Pucuk daun muda (kuntum daun yang baru tumbuh) tidaklah dioksidasi; pucuk-pucuk ini dihindarkan dari sinar matahari demi mencegah pembentukan klorofil. Teh putih diproduksi hanya sedikit dibandingkan jenis teh lain, dan akibatnya menjadi lebih mahal dibandingkan teh yang diambil dari yang sama dengan proses yang berbeda. Teh ini jarang ditemui di luar [[Cina]], meskipun di dunia barat mulai menyukai teh organik dan bermutu prima. 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]] === 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.

Pengolahan teh: Perbedaan antara revisi