China’s best known green tea, Longjing (Dragon Well) is extensively cultivated on the terraced hills overlooking Hangzhou. To make Longjing, bushes must be picked 20 to 30 times between March and October. This is not done by machine but by hand, with an experienced leaf-picker able to collect 9,000 leaves, or 600 grams, a day. For all but the very finest tea, these fresh leaves are immediately parched by machine in electrically heated cauldrons. One day's picking, 600 grams of fresh green leaves, becomes just 150 grams of parched tea after baking.