Wither the leaves for about 18 hours in a thin layer.
Twist the leaves to make sure they are pliable and will not break before continuing. If they break, let them wither longer.
Roll the leaves using a machine to break down the cell structures. Use pressure and roll for about one hour or until the leaves have shrunk. (The color should darken).
Add more pressure for five minutes and slowly squeeze the leaves to allow for evaporation to occur.
Roll again for one hour to enable the oxidation process.
Leave out in the sun, covered for 15-20 minutes. This allows for further oxidation and allows for the determination of aroma, color, and taste.
