In manufacturing high-grade tea, the leaves should be plucked separately according to whether they are buds or leaves. The leaves are slightly dried in the sun in order to get rid of the watery juices and to give a twist to the leaf, which undergoes a series of heat at a low temperature, is winnowed and picked. The way the leaves are dried and baked or stir-fried. Processing machines could be used now, but the best tea is still hand rolled and stir-fried in a large work.