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They produce Kuura since they enjoy it. There isn't a simple sentence to describe it. It's a completely consuming activity. Although the processing is simpler than for some other varieties of Chinese tea, it still requires a great deal of finesse, talent, and plain old physical labor because everything is done by hand. Climbing tall tea trees that can be several meters tall is a common requirement while picking leaves. The above-depicted method of manually firing the leaves in a wok (shqing) is still far preferable to using a machine. Kuura must be dried manually, not automatically, which is crucial. Sun drying (shàign) depends on the weather, takes up a lot of room, and requires extra effort. But without it, one of pu-erh tea's key qualities—the capacity to age and get better with time—would be lost. The pressing and wrapping of their mixes into cakes marks the conclusion of the production season.