This experiment evaluates the effects of compost tea on soil health and crop resilience in both grassland and arable systems. Compost tea, made from high-quality compost containing beneficial microorganisms, is applied to test its impact on soil biology, nutrient cycling, structure, and plant disease resistance.

The field trial involves two farms, each with paired plots divided into treated and untreated sections. Compost tea is applied 5–12 times per season, totaling 17 applications per year over two seasons, with randomized plot allocation. The study assesses changes in soil biodiversity, plant–soil interactions, humus formation, and crop micronutrient content. It also examines whether compost tea improves plant health and resistance to disease. The project aims to generate practical evidence on compost tea as a tool for improving soil function, climate resilience, and sustainable farming practices.