Clearspring’s range of the finest Japanese teas offer a flavour to suit every taste, from bittersweet Matcha to mild and earthy Kukicha.
Fresh tasting and mildly aromatic, these unfermented teas (except for Oolong which is partially fermented ) are perfect for drinking either with or between meals.
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Welcome to My Tea Moment with Clearspring, where we would like you to take a moment in your day to learn about the different types of tea and their distinct flavours.
The traditional Japanese practice of steaming green tea leaves immediately after picking (known as the Sencha process) gives the tea its unique properties.
This process takes place within 24 hours of harvesting and inhibits the enzyme activity that causes oxidization. This enables the tea to retain its bright emerald green leaf colour and the freshest of flavours.
Each variety has been produced following traditional methods, by our 3rd generation family producer, the Nagata family, to bring you the very best Japanese tea experience.
There are many varieties of tea featuring more than 300 aroma components. However, not all the attributues are distinguished. Although all teas come from the same tea plant, Camellia Sinensis, each tea has its own distinctive aroma, depending on how the tea leaf is processed. Follow the chart to discover the different types of tea.
Chlorophyll is a natural pigment that gives plants their green colour. When the plants are deprived of the sunlight, they increase the production of chlorophyll. Catechins and chlorophyll trigger a chemical reaction and change the tea colour reddish following oxidisation.
Green tea leaves for Matcha powder and gyokuro are specially grown in the shade so more chlorophyll is produced which brings out their unique green colour. The Sencha tea process stops oxidisation so that the bright green colour is retained after brewing the tea.
Hojicha and Kukicha are reddish in colour because the tea leaves are roasted after being steamed and dried, resulting in oxidised catechins.
Different components such as the way the tea is processed or harvested, brings out different balances of taste in green teas. Depending on the variety or blend of the tea, some components are more prominent than others, which gives each tea its unique flavour.
Lower temperature and shorter brewing times reduce catechins and caffeine in the tea. This brings out the sweetness and umami of the tea leaves and a more rounded flavour. In contrast, if you want a strong, stimulating tea, brew it for longer to increasing bitterness and astringency.
Clearspring Organic Green tea is made by the Nagata family; third-generation Organic tea producers based in Uji, a region high in the hills around Kyoto and Kyusu, an area renowned for its ideal climatic and soil conditions which produces some of the finest tea in Japan.
Only accessible by foot, this remote area is unpolluted and rich in friendly bugs such as spiders, ladybirds, praying mantis and dragonflies which help keep pests under control naturally.
Our tea bags are completely plastic-free and home compostable. They are stitched together using a unique folding process rather than sealed with plastic or stapled. The string holding the tea bag is made of 100% organic cotton.
The rest of the packaging from the tag on the tea bag to the outer carton is recyclable as paper. So please recycle the packaging and compost your teabags or pop them in your food waste bin.
Follow the instructions on the packaging to make the perfect brew at home.
Sit back, relax and enjoy!