For a long time green tea was used only as a remedy. Today it has become a drink known and appreciated throughout the world for its particular taste. Green tea keeps its original green colour because it is not fermented. After the drying process, the enzymes responsible for the oxidation are kept away, thanks to a steaming process. The leaves are then rolled in order to crush the fibres in a way that allows them, once in infusion, to release their natural colours and flavours.