From the Tuscan hills, an olive leaf tea for a pleasant moment of relaxation and well-being.
The leaves are hand-picked and initially subjected to a "crumpling" process before being placed in specific boxes for the oxidative fermentation process, which lasts about ten days, depending on the season. During this period, the leaves are checked and massaged daily.

This ancient leaf fermentation method allows us to obtain a product with exceptionally delicate and fragrant organoleptic characteristics, while preserving the benefits contained in olive leaves.

Place 1 teaspoon in 200ml of boiling water. Wait 10 minutes for infusion, strain, and drink.