The Estate Grown Difference
We describe our tea herbs as “Estate Grown” on our farm in Cherry Valley (Burgettstown, PA). The only exceptions here are the orange peel in the Rose Orange Tea and the cinnamon chips in the Cinnamon Apple.
Founded in 2001 by Jodi Danyo, Cherry Valley Organics began as a one-third-acre “urban farm” in the Pittsburgh suburb of Crafton. Our farm now encompasses approximately 36 acres in nearby Cherry Valley, Washington County, PA, and has grown into one of the leading producers of organic products in southwestern Pennsylvania.
Despite this expansion, the footprint of the operation is still quite small with farming operations encompassing less than 9 acres.
Growing Methods and Soil
CVO organic practices and growing methods feed and protect our plants and improve our soil. These methods allow the soil to retain nutrients and improve soil structure over time, creating an ecosystem that is healthy and sustainable for the long-term. We enrich the soil with compost that we purchase from AgRecycle.
A lot of our customers tell us that our veggies, particularly our onion family and winter squash, have especially good flavor. We attribute this to our growing methods and soil.
“Because they’re not protected by pesticides, organic plants that suffer from insect attack can accumulate higher level of flavor chemicals and other protective molecules, including antioxidants.”
- Harold McGee, food guru, culinary scientist, and cookery writer.
"Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations."
– United States Department of Agriculture (USDA)
Our Herbal Teas Taste Amazing
Not only is our tea good for you and good for this wonderful planet- it tastes amazing! Being organic and responsibly grown and packaged doesn't compromise quality, it enhances it.
Fresh herbs are wonderfully fragant and potent.
The traditional drying process for herbs concentrates this potency, but often removes some of the nuanced flavors, especially if the herbs are crushed releasing all of the plant essential oils/essence. This is why if tea leaves are left whole until brewed, the cup of tea is more flavorful.
Our tea bags do not contain "tea dust."
The teabags that we create do not contain “tea dust.” Instead, because they are hand-filled, they contain the whole leaves of the herbs (not crushed leaves). We recommend massaging your tea bag before brewing to release the tea's full flavor.
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CVO Sacred Basil
When first considering herbal teas, we were of course experimenting with a bunch of different herbs. We fell in love with sacred basil right away. Our sacred basil, Kapoor Tulsi Basil, has this amazing fruity sweet and cinnamon-clove aroma that other earthy, flavorless Tulsi teas on the market just don’t have - tea bag or not.
The primary distinction to be made with Tulsi is that ours is made from the plant Ocimum tenuiflorum, Kapoor Tulsi Basil. The other brands are using different herbs like Holy Basil, Ocimum sanctum (Krishna and Rama varieties), and East Indian Basil (Ocimum gratissimum (Vana variety)). So, if you haven’t tried our Tulsi, you probably haven’t experienced the wonderful flavor Kapoor Tulsi has to offer!
Why Specialty Basils?
Around 2005-2006, specialty basils were all the rage in the culinary world (and perhaps they still are!). We were seeing chefs ask for Cinnamon Basil, Persian Anise Basil, and Lemon and Lime Basils and once we started growing them, using them as tea ingredients was a natural evolution. Ironically, this is not a jump that we’ve seen any other company really make, and maybe that’s because they are not approaching tea from a growing perspective. And, maybe society is too focused on Italian basil that you eat in your spaghetti, and we’re not focused on drinking these other specialty basils. The health benefits of basil are many (anti-inflammatory, anti-oxidant, aids digestion, the list goes on).