Whether you prefer bagged or loose-leaf tea, many of you wonder: how is organic tea harvested? What impact does it have on the environment and in your cup? What are the major differences from planting to the moment it reaches your mug? Regardless of the origin of the tea plant, the most important thing is to comply with the Ecocert specifications. These involve specific control measures and a ban on the use of pesticides. Discover the particularities of organic tea cultivation and harvesting, from planting to tasting.
The particularities of organic tea harvesting from plantation to import
Whether from Japan, China or Sri Lanka, tea cultivation can have a harmful impact on the environment and on consumers. Choosing to consume products from organic farming is, above all, a way of respecting the planet — as well as ensuring the purest possible product quality in the cup.
In order to preserve the tea's natural aromas as much as possible, it is essential to cultivate tea plants without pesticides. To limit the onset of disease on the tea plant caused by pests or poor soil quality, Ecocert requires the use of 95% natural ingredients as pesticides.
Chemical-free cultivation methods improve the tannin, caffeine and aroma content found in whole tea leaves. To achieve this, producers use entirely plant-based methods for protecting plants and soil. By using straw to preserve the mineral content of the soil, and certain plants to repel insects, they make the choice of eco-responsible farming.
As for harvesting, the frequency varies depending on the geographical location: in Indonesia and Sri Lanka, harvesting takes place throughout the year depending on the humidity level. Whereas Chinese and Indian green teas are picked from April to November. Plucking is exclusively carried out by women, while planting and production are reserved for men.
Even if large producers use accessories and tools for harvesting, it is preferable to pick by hand so as not to damage the whole leaves.
The benefits of organic tea harvesting for tasting
Fine plucking refers to the harvesting of young whole-leaf shoots around the bud, also known as the pekoe. These are rich in tannins and flavours. Imperial plucking is carried out by women wearing gloves, renowned for their delicate hands. It involves harvesting the pekoe, which is rich in essential oils.
Organic tea leaves offer different aromas and fragrances depending on their position on the tea plant, their size and their colour. Producers carry out several types of harvests in order to offer consumers a range of different flavours.
In terms of taste, the quality of an organic tea makes a huge difference compared to a non-organic tea. Indeed, leaves and buds are never washed. This means that steeping your teas and herbal infusions is not enough to eliminate the pesticides used in growing tea plants.
What's more, their natural aromas and nutritional properties are considerably diminished. For example, a Chinese Sencha Earl Grey green tea would be completely stripped of its antioxidant and anti-inflammatory benefits.
Tea harvesting: a flavourful and eco-responsible choice
Organic tea harvesting follows the same broad principles as conventional tea harvesting. The difference lies in the planting and production stages. Whether loose-leaf or in bags, your tea will be affected by the use of chemical fertilisers during cultivation. If you enjoy flavourful teas and are in search of a burst of fruity flavours, choose loose-leaf organic tea.
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