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To harvest your tea, pick the new growth while it is still soft.
For green tea, dry the leaves in the shade for a few hours. Then roast the leaves, in a pan on the stove for a few minutes, or in an oven set to 250o F for 20 minutes.
For black tea, pick the young leaves and roll them in your hands until the leaves darken and begin to turn red. Spread them out in a cool, shaded location for a few days, then roast them in an oven set at 250o F for 20 minutes.
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