This is the second post in a series of posts about the importance of organic tea. In the first post we spoke about what organic means to the grower and the buyer. If you haven’t read the first post yet, you can go back and read it now.
It’s safe to assume that the purchase of various organic labelling for these smaller producers would net a large expenditure. So its also safe to assume that the producers purchasing organic labelling are large companies with larger resources and bank balances. It’s a very western centric ideal to assume that all growers should be required to buy global organic certification in order to just satisfy western markets.
In the years that we have been sourcing for both domestic and western markets, we have often relied more on the Chinese method of establishing a quality stock or product. That is to go to the producers and check on growing conditions for yourself.
As a western mindset we become very attached to both brands and labels. We are particularly generous with brand loyalty and so with that our attachment to certification stamps that seem to pop up and again on our products lining food shelves. We have become lazy in tracing our production sources and creating secondary and tertiary checks on products. We have become less reliant and trusting of the types of companies and brands that source teas and go to farms. Why is this? When the often smaller companies selling our teas, that are purchasing from growers or close to source are the organisations we least trust and rather we prefer to put our faith in the corporate certifying agents whom sit in tall towers most likely sipping coffee thousands of miles away.
We have a decreasing trust in company ethics and morals and growing faith in large corporate entities offering certifications at a high cost. On top of this, do we ever ask ourselves which is more important organic vs. great tasting tea? Or is there an option to have both – an organic AND a great tasting tea?