Pengolahan teh: Perbedaan antara revisi

 

=== [[Oolong|Teh oolong]] (Wulong) ===

=== [[Teh hitam|Teh hitam/teh merah]] ===

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.