After the tea leaves have been made soft and pliable as a result of the withering process, they are then shaped - or rather rolled. Originally this step was purely manual. Since the industrial revolution, however, the labour intensive process has been widely mechanised. There are some exceptions. In China in particular hand rolling is often still used today. Machine production involves placing the withered tea leaves in a rolling machine which consists of two large heavy metal plates. These move in a circular motion against one another breaking the cell walls of the tea leaves and in the process giving them their twisted and wiry shape. This does not destroy the tea leaves, instead the process can be compared to rubbing the leaves between your hands. By breaking the cell structure the cell sap is exposed and this reacts with the oxygen in the air and begins to oxidise. Essential oils are also released and these influence the scent and aroma of the tea.