Forgotten Chapter of Organic Cultivation

While true organic green tea can feel surprisingly rare today, there was obviously a time when chemical fertilizers didn't exist. Instead, ancient farmers relied entirely on nature—and sometimes, rather surprising sources—to nourish their crops.

Centuries ago, one of the primary fertilizers used was actually aged, composted human waste. In fact, historical records suggest that Uji’s famous tea fields thrived because of their close proximity to Fushimi, a bustling, highly populated hub, which provided an abundant supply of this natural fertilizer. It was, in essence, the ultimate closed-loop ecosystem. While this ancient method has completely vanished from modern agriculture, it leaves us with an intriguing question: Did it alter the flavor profile of the tea back then?

While it might not be a brew we would eagerly line up to taste today, looking back at how our ancestors closed the loop of nature is a fascinating reminder of the deep, sometimes unexpected history behind every cup.