Tea is cultivated in Sri Lanka using the ‘contour planting’ method, where tea bushes are planted in lines in coordination with the contours of the land, usually on slopes. For commercial manufacture the ‘flush’ or leaf growth on the side branches and stems of the bush are used. Generally two leaves and a bud, which have the flavour and aroma, are skilfully plucked, usually by women. Sri Lanka is one of the few countries where each tea leaf is picked by hand rather than by mechanization; if machinery were used, often a considerable number of coarse leaves and twigs could be mixed in, adding bulk, but not flavor to the tea. With experience the women acquire the ability to pluck rapidly and set a daily target of around 15 to 20 kg (33 to 44 lb) of tea leaves to be weighed and then transported to the nearby tea factory. Tea plants in Sri Lanka require constant nurturing and attention. An important part of the process is taking care of the soils with the regular application of fertilizer. Younger plants are regularly cut back 10–15 cm (4–6 in) from the ground to encourage lateral growth and are pruned very frequently with a special knife. Woman plucking tea with her son in the background. Nuwara Eliya, Sri Lanka, 2014