Clearspring

From Environmental Awakening to Japanese Tradition

Clearspring’s story begins not in Japan, but with a young New Zealander’s growing concern about modern agriculture’s environmental impact in the early 1970s. Christopher Dawson questioned the sustainability of deforestation and monoculture practices, setting him on a path that would eventually lead to one of the UK’s most respected organic food companies.

Dawson’s hands-on experience working with organic producers in New Zealand provided the foundation for his understanding of sustainable agriculture. In 1974, he moved to the UK to continue his studies, deepening his knowledge of alternative farming methods. However, it was his inspiring journey to Japan around 1980 that truly ignited his passion for traditional food production methods.

The Birth of an Authentic Brand

The profound impact of Japanese food culture and traditional production techniques led Dawson to establish Clearspring in 1993. The company’s mission was clear from the beginning: to offer high-quality organic foods crafted using time-honored recipes while championing knowledge-sharing and regenerative agriculture.

One of Clearspring’s most significant challenges was establishing credibility in a market saturated with conventional food producers. The company distinguished itself by emphasizing authenticity, minimal processing, and a steadfast commitment to avoiding artificial additives. This dedication resonated with consumers seeking genuine, wholesome foods.

Mastering the Art of Matcha

Clearspring’s matcha offerings showcase the company’s commitment to traditional Japanese methods. Sourced from the esteemed Uji region of Japan, their matcha production adheres to centuries-old techniques. The process begins with shading tea plants for several weeks before harvest to elevate chlorophyll and L-theanine levels, enhancing both color and umami flavor.

Skilled workers hand-pick only the finest, youngest leaves during the first flush (Ichibancha) in early spring. The harvested leaves undergo rapid steaming to halt oxidation, followed by meticulous drying and sorting to eliminate stems and veins, leaving only the purest leaf material known as tencha. Finally, traditional granite stone mills slowly grind the tencha into ultra-fine powder, a process that can take up to an hour to produce just 30 grams of matcha.

Partnership with Traditional Artisans

Clearspring’s relationship with the Nagata family, their third-generation artisan producer, exemplifies their dedication to authentic production. The Nagata family abandoned chemical-dependent agriculture in 1974, embracing sustainable organic practices that foster biodiversity—a philosophy that perfectly aligns with Clearspring’s values.

Certifications and Quality Standards

The company’s commitment to organic practices is underscored by its Demeter Organic certification, representing adherence to the highest quality organic standards worldwide. Demeter certification signifies biodynamic farming practices that surpass conventional organic requirements, emphasizing soil health, biodiversity, and holistic farm management. Clearspring also maintains kosher and plant-based certifications.

Generational Continuity

A key milestone in Clearspring’s evolution was the successful generational transition to Dawson’s daughter, Maria Dawson, ensuring the company’s values and mission would endure. Under her leadership, the company continues to thrive with a motivated team while maintaining its commitment to clarity, honesty, and purpose in an increasingly competitive market.