Hand rolling of tea is a quickly dying art in the tea world. All tea used to be hand rolled before the invention of machines that can do the job at a much more efficient scale. Communities with a significant tea growing heritage invest time in passing down the skill of tea rolling to the next generation. Tea Masters in Wazuka, Kyoto, Japan show their method of hand rolling at the Teatopia Festival. The table top they are using is heated so it helps to keep the leaves soft while the farmers use their delicate hand movements to squeeze the liquid out of the leaves during processing. These leaves will later go on to dry after which they will be used to make a delicious pot of Sencha.