To preserve their full flavour, tea leaves are not washed. Pesticide residues and other chemicals are therefore deposited on the tea leaves and end up in your cup — more so with loose-leaf tea than with bags. Organic tea farming is a guarantee of a healthy diet and a commitment to respect for the environment, plantations, and producers.
The production of tea leaves, organic and non-organic, around the world
The aroma and flavour of tea lie in the terroir, altitude, climate, the type of leaf selected, the production process, and the quality of the plantation.
Cultivation in tea gardens
Part of the camellia family, the tea plant thrives in a warm, humid climate with good sun exposure. In tea gardens, large trees filter the sunlight and balance the soil's ecology. Altitude, which can reach up to 2,500 m in tropical regions, improves the quality of the tea, sometimes at the expense of yield. Sloped terrain promotes water drainage and irrigation of the plants.
The tea tree is pruned to a height of 1 m to facilitate what is largely a manual and artisanal harvest. The harvest takes place several times a year and involves pinching the buds to collect the pekoe and gathering the young leaves (1 to 3 leaves after the bud), which are richer in aroma.
The production of tea leaves in China and around the world
The first teas were cultivated from wild tea plants. The oldest plantations are still in operation in China, in the Yunnan region. They are close to organic farming in practice, even if they do not hold the certification.
The largest producing countries are India, China, Japan, and Sri Lanka. A journey through the world's plantations takes you on a discovery of flavours and colours: black teas (including Darjeeling or Ceylon tea), green teas, white teas, Assam, oolong, or rooibos. Each has its own benefits. In 2020, there were four tea plantations in mainland France and on the island of Réunion.
Plantations facing the challenges of organic tea cultivation
The aim of organic tea cultivation is to create plantations rooted in sustainable development and a non-polluting ecological approach to soil, air, and water.
Quality production for organic tea leaves
In terraced tea gardens, an ecosystem is recreated by associating the plants with other vegetation. Biodiversity protects the plants and limits the use of chemicals. It contributes to the composition of fertiliser (provided in particular by animal farming), the repelling of pests, and the fight against soil erosion.
Organic tea farming therefore requires more labour for a production yield three times lower and a higher final price. A large workforce is essential for digging, preparing compost, controlling weeds, combating disease, and applying natural fertilisers. Green tea producers in Japan have largely embraced this sustainable approach.
Organic farming products in the service of economic development
Organic tea cultivation is governed by regulated charters. The AB label in France and the EU organic leaf logo for Europe guarantee the organic production of natural tea leaves, respectful of the environment and the working conditions of all those involved. From plantation to packaging, all imported teas must comply with organic regulations.
In certain regions of the world, organic farming is a strategy for local economic development and poverty reduction. Combined with fair trade, it contributes to improving the livelihoods of producers.