The method for preparing tea is pretty much the same for all teas, with slight variations. The preparation begins literally on the plant. Tea leaves are plucked twice a year in spring and early summer and this is usually done by hand. Machines could be used, but machines affect the quality of the tea. It seems the leaves love the human touch. After the leaves are picked, they begin to wilt and this starts the next step in the process and that is withering. Withering is done to remove excess water from the leaves. This can be done by putting the leaves out under the sun or leaving them in a cool and breezy room. After withering, the leaves are macerated or bruised in order to quicken oxidation. Maceration is typically done by kneading, rolling, tearing and crushing the leaves. This part can be done by machines, but again, this affects the quality. After the oxidation process, the next step is to dampen the leaves and then roll them out to form wrinkled strips. This is again done by hand. By doing this, sap, essential oils and juices inside the leaves goose out, and this is what is responsible for enhancing the flavors of the tea. Next comes the step of drying. This can be done in any number of ways and these include panning, sunning, air drying or baking. Great care is taken not to overcook the leaves; otherwise the leaves will not be fit for market.