The proper condition of the leaf for plucking must be learned by experience, and is determined by sight and by touch. The harvest begins at Pinehurst about May 1st and continues until October. The pickers must learn to discriminate, so as not to mix the poor and worthless with those that are suitable for subsequent manufacture for drinking purposes. He should pick for quality rather than quantity. For making good tea, only the bud and the first two leaves which must be tender, are taken; otherwise the leaf will crumble or flatten out in the process of manufacture, instead of producing the familiar twisted or curved appearance. The harvest is repeated every two weeks. Each period of growth is known as a "fluh."

Care is required in the handling of the leaf so that it may not be bruised. For the same reason it must not be packed too tightly in the baskets; otherwise it would become pressed, heated and subject to fermentation. At Pinehurst the leaf gathering is done by colored children, who when skilled will harvest enough leaves each day to make 10 pounds of dry tea.

In general the tea is divided into two principal classes, green and black tea. These two classes are determined by the degree of oxidation to which the chlorophyll or coloring matter of the leaf has been subjected.