A kuo, used in making tea, is placed in a stove about nine inches below the stove's mouth.
Leaves are plucked from a bush and a man carries them to the drying house.
A machine with protruding handles used to roll tea leaves into balls.
A kuo basket is placed above a furnace to be hand-stirred by a worker in order to regulate the leaf…
Three Chinese tea leaves. In some Chinese tea making processes, only the first three leaves were picked.
Tea leaves are passed through sieves then winnowed via tossing on large bamboo trays.