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It is grown on the foothills of the Himalayas in the state of Arunachal Pradesh along the Jia river and bamboos grooves. The green leaves are finely plucked by skilled workers and then steamed in stainless steel and bamboo containers. Then the leaves are rolled in small rollers and then dried in Venetian Dryers, a design brought by the British to India in 1800s for tea drying.