Organic Tea & Coffee
Why Organic Teas from Certified Organic Cultivation?
Tea is one of the most pesticide-contaminated foods worldwide. Conventional tea plants are intensively treated with fungicides, insecticides, and herbicides – and since tea leaves are not washed, these residues end up directly in your cup.
Organic certified cultivation makes a crucial difference:
- No synthetic pesticides — Organic tea is grown, controlled, and certified without chemical-synthetic plant protection products
- Preservation of natural ingredients — Polyphenols, antioxidants, and essential oils remain unaffected, as no chemicals damage the plant structure
- Healthier soil, more intense aroma — Organically managed soils promote the natural aroma development of the tea plant
- No heavy metal contamination — Organic farming reduces the uptake of heavy metals from synthetic fertilizers
- EU Organic Certification — Independently controlled, traceable back to the plantation
What does science say?
A study by the EFSA (European Food Safety Authority) and studies in the Journal of Agricultural and Food Chemistry prove that conventional tea has significantly higher pesticide residues than organic tea – and that polyphenol levels in organic varieties can be measurably higher.
