For tea manufacturers, rain is not welcome. After harvesting, tea enters the process of being steamed. Tea leaves with water droplets on them cannot be steamed evenly. Also, there is a musty smell, and the minerals and nutrients of the leaves get sucked out and so the flavor weakens. In the rainy season, the cells of tea leaves which grow vigorously get bigger, and the amount of polyphenol and minerals lessens and so the quality decreases. They anxiously await the rainy season.