How is the best Maocha produced?

It was said the best Maocha was manufactured in one day.

1. Pluck: In a sunny day from 9am-10:30 am
2. Sitting: Fresh leaves should leave alone for a while
3. Panning (Kill the Green - so the tea won't get fermented): Cook it in a small wok by a skillful worker.
The wok should be pre-heated, 3-4kg fresh leaves at a time.
4. Cool off: Spread the cooked leaves, let them cool off quickly
5. Kneading (get the taste we want): Hand operation by a skilled worker, you should smell the juice of the tea.
6. Sun Drying (for storage purpose): Place all leaves evenly for drying under the sun in one session

In a real world, most maocha is made in a 2 day process.

1. Pluck: In a sunny day from 9am-3pm
2. Sitting: Fresh leaves should leave alone for a while
3. Panning (Kill the Green - so the tea won't get fermented): Cook it in a small wok by a skillful worker.
The wok should be pre-heated, 3-4kg fresh leaves at a time.
4. Cool off: Spread the cooked leaves, let them cool off quickly
5. Kneading (get the taste we want): Hand operation by a skilled worker, you should smell the juice of the tea.
6. Sitting: Spreading the leaves evenly on the ground for the evening.
7. Sun Drying (for storage purpose): When sun arises, place all leaves evenly for drying under the sun in one session

The best maocha is made by hands, and the worst maocha is also made by hands. Modern machinery not only sports the quantity production, it also made the product standardized.