Aerated compost tea is a liquid soil amendment made by brewing worm castings in oxygen-rich water. This process multiplies beneficial microbes that support nutrient cycling, soil structure, and overall plant health. Our tea is brewed fresh in small batches to ensure maximum microbial activity.

Healthy soil is a living ecosystem. Microbes break down organic matter, convert minerals into plant-available forms, improve soil structure, retain moisture, and help protect roots from disease. Without these organisms, nutrients remain unavailable, soil becomes compacted, and plants become more prone to stress and poor growth.

When the microbial community is depleted, nutrient cycling slows, organic matter remains locked, and roots can no longer efficiently absorb nutrients. Plants may show slow growth, yellowing, dryness, or increased susceptibility to disease, even if the soil contains adequate NPK. Simply put, plants struggle because the soil lacks the life required to support them.

We raise red wiggler worms and harvest their castings, which are naturally rich in beneficial microbes and organic compounds. These castings are brewed into aerated compost tea using a controlled process designed for microbial activity. Each batch is brewed fresh, bottled immediately, and intended for same-day use.

For best results, apply the tea within 4–6 hours of pickup. Microbial activity declines naturally over time once aeration stops, so using it promptly ensures maximum effectiveness.

You can apply the tea in two ways:

• Root application: Gently pour the tea at the base of the plant to introduce beneficial microbes into the soil.

• Foliar spray: Spray onto the leaves to support microbial activity on plant surfaces.

Both methods help strengthen the plant’s natural systems.

We generally recommend 1 ounce of tea per 1 quart of soil. For larger garden beds, consistent application across the root zone will deliver the best results.

Yes. Our tea is completely natural and chemical-free. It contains only worm castings, clean water, oxygen, and the microbial life produced during the brewing process.