In Japan, only a small percentage of tea is grown organically. The majority of tea farms rely on conventional methods, which often involve heavy use of nitrogen-based fertilizers. These fertilizers are designed to bring out a rich “umami” flavor in the leaves. However, they also create an environment that attracts insects, making the use of pesticides almost inevitable.
Over the decades, this cycle of chemical fertilizers and pesticides has become the norm. As a result, some people even question whether tea can truly grow without chemicals.
Yet, the reliance on pesticides comes with concerns. While regulations exist to ensure safety, pesticides are still designed to affect living organisms, and some research suggests that long-term exposure could have subtle effects on the nervous system. Even if the risk is small, the idea that what we drink every day might carry such a burden is unsettling.
This is where organic farming stands apart. Organic tea fields avoid synthetic fertilizers and pesticides altogether. Instead, farmers nurture the soil with natural composts, encourage biodiversity, and allow the plants to build resilience in a balanced ecosystem. The result is not just cleaner tea, but also farming practices that respect the environment and the people who tend the fields.
Choosing organic tea means choosing peace of mind. It reflects a belief that health, flavor, and sustainability should go hand in hand. In a world where chemicals have become the standard, organic cultivation reminds us that nature itself can provide what we need—purely and safely.