This light and refreshing tea is prepared in Kyoto from the season's first tender young leaves, harvested at their peak of flavour in late Spring. The leaves are briefly steamed, rolled and cooled by the special "Japanese Sencha" process.

How Clearspring Organic Japanese Sencha Green Tea is made.

The traditional Japanese practice, not usually found elsewhere, of steaming green tea leaves immediately after picking, preserves their unique properties. This steaming, sometimes referred to as the "Sencha Process", takes place within 24 hours of harvesting and inhibits the enzyme activity that causes oxidisation, enabling the tea to retain its bright emerald green leaf colour and preserving its nutritional properties.

Boil fresh water and leave to cool for a minute before pouring over the tea bag. Infuse for 1-2 minutes only for best flavour.