Processing does not involve oxidation. In order to neutralize enzymes and prevent oxidation, the leaves are typically steamed. Next the leaves are rolled up in various ways and tightness. After that, a final drying takes place. Since no oxidation took place, the tea has more of a green appearance, with a delicate hay like aroma.

"Soils constitute the foundation of vegetation and agriculture. Forests need it to grow. We need it for food, feed, fiber, fuel and much more."

José Graziano da Silva, FAO Director-General - International Year of Soils 2015: Healthy soils for a healthy life