The fermented leaves are then fired (i.e. heated) in a drier machine. The object of this process is to arrest fermentation and slowly dessicate the leaf in such a way so as to extract the moisture without scorching the tea and at the same time, preserving its quality and other characteristics to the optimum level. The leaves are passed through the drier and remain within the drier for a period of approx. 20 mins, at a temperature of around 240 to 250° F. This results in the leaves moisture content to come down to 20 - 25% from 60 - 70% before it enters the drier. A second firing is also given shortly thereafter.