This tea was grown at 400m elevation. These farms are on relatively flat ground, allowing for machine-cut harvesting. The machine that is used for harvesting is a hand-held type of hedge clipper designed to be wielded by two people, one on each side of the row of tea bushes. A vacuum attachment collects the harvested leaves in a cloth bag. While machine harvesting results in a portion of the leaves and stems being cut, this expedient method allows for timely harvest in the late morning hours that ensures the outdoor oxidation step in processing the leaves is done at noon - the ideal time for the initial wilting phase of the leaves. While hand picking maintains the integrity of the tea leaves, it is far more time consuming and labor intensive, and must be started in the early morning hours, but not until the dew on the leaves has evaporated. Machine harvesting provides more control over these daily conditions simply because it is faster and requires fewer hands. The rapidly diminishing local labor force for hand-picked tea is a real issue in Taiwan. So machine harvesting is a significantly more sustainable method.