The images show the various stages of the tea making process. When the leaves are brought from the fields they are laid out to dry over blown air, heated by a boiler burning local eucalyptus logs. It is then ground or chopped into finer and finer pieces, before being allowed to oxydise for 40 minutes, where the colour changes to brown. The stem remnants are then removed before final grading takes place. The best quality tea is the rough cut, the poorest is powder, and goes in to tea bags.