People who choose to drink organic green tea usually do so because they prefer the clean taste. The inherent annual variations in the unique chemicals found in this wonderful plant may be enhanced when ancient cultivation habits are used for organically grown tea. Tried and true agricultural methods developed before chemical agriculture are well suited to adapt to changing climate and soil variations.
Some people also like to support organically-grown agriculture throughout the world.
It’s good to remember that “conventional” agribusiness using chemical fertilizers and pesticides was first developed after World War I and has only become widespread since World War II. Less than 100 years old, this agricultural approach is a small part of the 5000 year history of tea usage.
Many tea farmers remember their grandfather’s tea gardens that successfully relied on time-tested habits of biological cooperation. These agricultural systems that thrive for thousands of years without chemical fertilizers, pesticides, or genetically modified organisms (GMO’s) are now labeled “organically grown.”
Here are over 60 organic green tea choices that are internationally certified organically grown, with some sources:
Ancient Jade Lily
Bancha, Japanese
Bancha San Nen
Bolivian Green
Ceylon Green Breakfast, Organically and biodynamically grown
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