Organic or Not?
So far, many of the matcha I reviewed have been organic - without synthetic pesticides and fertilizers. They're whats most widely available to me on websites and physical shops. I prefer organic in general for the obvious environmental and health reasons, but I am thinking of trying more specifically non-organic matcha too, which uses conventional farming practices.
I feel split about the issue; the less risk of fertilizer and metals in my matcha powder, the better. But I often also see criticism online and in documentaries that organic tea production allegedly results in less tea harvest, worse taste and moving away from traditional methods. Matcha history is so tied to a very long tradition, and I don't want it to disappear or disrespect it. On the other hand, there's also information that organic produce has higher nutritional value and supposedly tastes better, which contradicts the criticism. I don't really know what is true.
Midori Spring writes the following:
The role of fertilizers becomes particularly important when the tea plants are deprived of sunlight during shading. This is because, during the final stages of growth, the plants are deprived of direct sunlight to enhance their amino acid profile, which gives Matcha its characteristic sweet umami flavor. Without sunlight, the plants rely heavily on soil nutrients, primarily nitrogen, to develop these vital amino acids. Organic fertilizers, while environmentally friendly, sustainable, and capable of producing excellent results, sometimes fall short in delivering the concentrated nitrogen needed for dense amino acid development. This is where conventional farming methods come into play. By using a specialized mix of natural fertilizers, which may not all be certified organic, conventional farming practices can pinpoint and fulfill the specific nutritional needs of shade-grown tea plants. This approach is key to cultivating tencha leaves rich in nutrients, setting the stage for Matcha with a complex, richer umami flavor. Master growers opt for conventional practices to bring out a Matcha's full potential, crafting a product that reflects their unparalleled expertise and the rich terroir of their farms.
I want to know if non-organic heavily shaded matcha is better than the organic variety I've had. So I think after my current supply runs out, I may buy more from sellers that offer non-organic ceremonial grade, expensive matcha. I have recently tested the organic one by Matcha Direct, so maybe I will try their non-organic equivalent soon.