The meticulous hand-rolling of tea leaves by women in the village of Jasbire in the Ilam region is the main reason why the quantities of this tea produced each year are very limited. After two picking cycles, this tea is turned only by hand, and at the end of the drying process, the moisture in the leaves decreases and their cellulose structure becomes soft and elastic. In order to preserve the natural characteristics of the leaves, this painstaking and expensive tea-making method is becoming less common, but it gives the tea a very balanced malt flavor with a biscuity aroma dominated by orchids and wildflowers that bloom in this region.