Aside from the carbon-emissions involved in the transport of non-local food items, the movement of produce and other botanical materials removes virtual minerals from the soil and transports them to another location. Since 2015 I have explored this idea by producing single-origin, small-batch anaerobic composts of Japanese green teas, effectively conjuring Japanese soil in Ohio. The idea of terroir is tightly linked to soil chemistry and luxury food items are an ideal site to untangle the impact of terroir to the notion of place in an age of globalization. Four teas from four growing regions make up this project: Gyokuro from Yame, Guricha (Tamaryokucha) from Ureshino, Sencha from Kyoto, and Kukicha from Shizuoka. As the soils are produced they will be portioned and repackaged in their original packaging as their final form.