Master Shin Kwang Soo Green Tea received 'Organic Quality Certificate' from the National Agricultural Products Quality Management Service in 2001 and 'Organic Agricultural Processed Quality Special Product' for the first time in Korea in 2002.
Master Shin Kwang Soo Green Tea is made up of 100 percent native leaves. To make good green tea, good leaves are essential. 
Neither fertilizers nor chemicals have been used to the leaves, much less manure since the seed were planted. The leaves are grown in a natural way becoming part of the nature. 
The roots naturally grow 3 meters underground. 
The tea is so strong that it absorbs nutrients from the earth.

After the leaves that naturally grew are picked, green tea is manually made from the beginning. Starting to place the leaves in a cauldron at 300 degree fresh leaves are roasted in the cauldron from the first to third or fourth rounds.   Then the roasted leaves are rubbed on a straw mat. (From the 1st to 3rd or 4th round, repeat to roast-> rub -> dry)
From the 4th round to 9th or 10th round, roast the leaves in a cauldron to reduce moisture. It is proper for green tea to have 3 to 4 percent of moisture. 
However, the leaves may be burned by the heat of cauldron if it takes too short time. On the contrary, if it takes too long time, it gets fermented. That's why the leaves are roasted nine times and it is a masterly technique to make green tee for a proper time, neither late nor early. 

Master Shin Kwang Soo Green Tea uses wood-burning furnace, not gas-fueled furnace. The temperature of cauldron is regulated by types of wood.

Generally speaking, green tea is an improved variety, not deep rooting. Farmers use artificial ways like fertilizers or chemicals to gain as many leaves as possible. As the tea leaves are infused in hot water, so they are different from fruits or vegetables.
That's why naturally-grown green tea is the best for health without using fertilizers or chemicals.