In the case of green tea, the oxidation and microbiological transformation that naturally occur are stopped by a mild heat treatment after the tea gets withered. In this case, the tea undergoes the slightest biochemical transformation possible, as it gets preserved in the initial processing stage: the state in which it got plucked from the bush. Green tea mostly originates from fresh buds harvested in the early spring, which are the most valuable part of tea bushes. The green tea brew has a natural taste, sweetish and slightly tannic. The dry tea leaves are bright green and have a significantly fresh fragrance.