Mr Ogose is producing tea in Shizuoka prefecture in Japan, which is famous for Japanese tea production. Unlike other Japanese tea, he is growing “Sancha” variety. This is Japanese heirloom variety which is grown in mountain areas naturally.
Another producer, Yûsando, is producing teas in Uji in Kyoto and Nara which is another famous tea production area. (Yusando’s website: https://yusando.com/)
Both producer is growing tea according to Shumei Natural Agriculture principles without using chemicals, fertilisers including animal manures. Please enjoy slightly sweet and gentle, with a refreshing aftertaste.
This ancient grain owes its name to the reddish tinge that its ears take on when ripe. Rich in proteins, but low in gluten, Gentil Rosso flours are ideal in the production of bread, pizza and focaccia.
Ancient wheat with high ears, particularly subject to lodging in the event of storms or strong winds. Low in gluten, but with a substantial percentage of protein, it makes the products more digestible and assimilable. Good for pastry and cakes
Each variety (1kg) £3.40
I am a registered farmer, keeper of ancient grains in the region of Tuscany. My farm Vestri is in the province of Arezzo, and we grow ancient durum wheat from the Senatore Cappelli family.
After we harvest the grain we use a sifter to select seeds for the next crop, a tool that my grandparents used. We then make stone-ground flour in a small mill on the slopes of Mount Amiata where the microclimate of the area allows us to keep the grain without having to use artificially cooled containers, and the grinding is done with a local peperino stone, which imparts a special fragrance to the flour. Grinding is done a little at a time so that the flour in the final product is no more than two months old.
We have received Japanese tea from Shizuoka which accounts for 40% of Japan’s overall tea production. The producer, Hakkei-en, started production of sencha green tea first but now their hoji tea (roasted green tea) became very popular as well.
This time, we have received sencha loose leaf, hoji tea loose leaf, hoji tea bags and sencha stick.
Powdered green tea is in the stick. You can make tea just like an instant coffee. (Sorry, this is not matcha…)
Antonella has been practicing Natural Agriculture since 2008 and produces healthy high-quality Natural Agriculture olive oil. Podere Midolla also has guest lodging facilities and serves Tuscan cuisine with homemade olive oil.
Antonella’s work at Podere Midolla includes caring for the olive groves, milling and bottling the oil, managing the lodging facilities and cooking at the restaurant.
Harvest season is the busiest time. In order to keep its high quality, harvested olive needs to be processed at the oil mill as soon as possible after harvest. To avoid the contamination with other organic olives, she goes to the mill in early morning and she is always the first person to press olives. Antonella works night and day during harvest season. Bottling is also a hard work. Antonella bottles thousands of bottles of olive oil almost single handedly.
“I abandoned old agricultural customs and a ways of thinking that were bound only by economic reasons; instead, I turned my attention to a philosophy that is more deeply connected to nature itself. As a result, I came to understand deeply that “Nature can teach us everything” is true and that nature can provide us with everything we need. Human beings do not have to intervene in the workings of nature. We do not have to input additives to the soil, such as synthetic fertilisers, pesticides, herbicides, and animal manure. These are not necessary at all. “
Podere Midolla’s olive oil has won many awards at various olive oil contests, gaining recognition as one of the foremost olive oil in Tuscany.
I am a registered farmer, keeper of ancient grains in the region of Tuscany. My farm Vestri is in the province of Arezzo, and we grow ancient durum wheat from the Senatore Cappelli family. We are trying to make flour and pasta from this wheat as naturally as possible.
My family has always cultivated in an organic way even though they never looked for an organic certification, they simply believed in the practice of respecting the Earth. I am a third generation farmer, and after meeting Shumei in 2014 I decided to convert to Natural Agriculture completely. My relationship with the Earth has become deeper and more intense.
After we harvest the grain we use a sifter to select seeds for the next crop, a tool that my grandparents used. We then make stone-ground flour in a small mill on the slopes of Mount Amiata where the microclimate of the area allows us to keep the grain without having to use artificially cooled containers, and the grinding is done with a local peperino stone, which imparts a special fragrance to the flour. Grinding is done a little at a time so that the flour in the final product is no more than two months old. This allows us to always provide a high-quality product, and especially fresh.
With whole wheat flour we make tagliatelle and other pasta, produced in two artisanal pasta factories. Both of them work with ancient grains and dry the pasta slowly at least for 37 hours.
The vinegar farmhouse Acetomodena is immersed in the green Modenese countryside and surrounded by its own vineyards, in the northern province of Modena.
The Società Agricola Acetomodena (Acetomodena Agricultural Society) is a project which the Vecchi family passionately wanted to be directed towards the future of the planet, thanks in part to the extensive use of renewable energy, while at the same time maintaining its roots firmly embedded within the traditions of Modena.
Mr. Paolo Vecchi’s passion, the owner of the company, has always been to produce balsamic vinegars of only authentic quality. It was in this process that he met Shumei Natural Agriculture in October 2012, through his friend Mr. Macello Dragoni, general manager of Montalbano Agricola Alimentare Toscana CO., LTD, a Shumei’s partner in Tuscany for natural olive oil production. Mr. Vecchi decided to experiment viticulture with the Natural Agriculture method at part of his vineyard from 2013, it was then that the grape vinegar “Oro Supemo”, a simple annual product of high natural quality was born.
Variety of grape: Lumbrusco 100%
It derives from the fermentation of cooked grape must, by particular strains of acetic bacteria, often organised in bacterial colonies called “mothers” and the subsequent maturation for about three months in a cherry barrel.
The Logothetis family has a long history of producing extra virgin olive oil in Zakynthos island, Greece. The current owner, Dionyssis, is always pursuing creating excellent quality of olive oil and has been growing olives organically since 2005. From his experience, he found nature knows how to grow olive trees. What he needs to do is observing nature and giving just a little help such as minimum pruning.
In 2017, he has built his own mill so that his oil can avoid contamination with other oils. The olives are stone milled and pressed hydraulically so that it will keep maximum quality of nutrients, rather than done by centrifugation.
The variety is called “Koroneiki” which is relatively small fruits than other olives for eating but suitable for olive oil.
Welcome to Happy Soil. We are aiming to offer healthy foods for every table.
Our online shop is open on 18th March 2018.
Happy Soil Foods nourishes communities with healthy, vibrant foods and other goods. All of our products are grown with love and care, and in harmony with nature using a sustainable farming method called Natural Agriculture (NA). NA growers do not use synthetic chemicals, fertilisers, or animal manure, but instead focus on building a balanced, ecological partnership between farmer, food, earth and eater.