evaluation method
Many tea suppliers select teas based on reputation, long-standing relationships, or price.
At mirume, every tea is evaluated through the same structured process, regardless of origin, producer, or category. This page explains the principles behind our selection method.
All evaluation is made in relation to price. A tea showing hine-ka, the stale aroma associated with aged or deteriorated leaves, is rejected regardless of cost. At the same time, a tea with excellent balance and strong umami may be considered outstanding within a mid-range price category, while the same profile at a premium price level would be expected to meet a higher standard.
Quality is not judged in isolation, it is assessed in relation to value, style, and the expectations of its price range.
Note: The criteria below use light-steamed sencha as the reference standard. Evaluation is adjusted according to processing style. Deep-steamed teas naturally produce finer, more fragmented leaves and often display more yellow tones. Pan-fired teas typically develop a curved shape rather than the straight needle form expected in steamed sencha. These characteristics are taken into account during evaluation.
Step 1
Before any brewing, the dry leaves are visually examined.
Needle-like form: Fine, elongated leaves are characteristic of high-quality. Because young, tender shoots are softer, they can be rolled into a finer, more precise shape: similar to how soft paper folds more easily than stiff paper.
Twist: Finely twisted leaves are often a sign of careful processing and skilled craftsmanship.
Straightness: Straight, uniform leaves suggest that the tea was harvested at a consistent stage of growth. When shoots of very different sizes are mixed together, even processing may get difficult. A clean, straight leaf shape reflects precise harvesting and skilled adjustment during production.
Sheen: Leaves with visible sheen are often associated with higher quality.
Color depth: Deeper green indicates higher quality. Light-steamed teas tend to retain a rich green color, while longer steaming can bring out more yellowish tones. The standard for what counts as “deep green” should be adjusted depending on the type of tea.
The goal of visual inspection is not perfection, but to check whether the finished leaves show inconsistency or irregularity.
STEP 2
The dry leaves can be smelled even before water is poured.
The absence of hine-ka (the stale aroma that develops in aged or poorly stored leaves), a pleasant sweet aroma, no withering-like notes, and no off-notes or unfamiliar odors. At this stage the main goal is to find defects and inconsistencies, rather than appreciating tea qualities.
Step 3
When hot water is poured over the leaves, 3 elements are evaluated.
Aroma: After infusion, the aroma is checked for off-notes or unusual odors. A high-quality aroma moves through the nose without resistance or interruption. High-quality aroma feels clean and smooth, passing through the nose without harshness or obstruction.
Liquor color: The color, clarity, and depth of the infusion are evaluated. Deep-steamed teas naturally tend to produce a cloudier liquor, so this is assessed in relation to the tea type.
Taste: The balance of sweetness, umami, astringency, and bitterness is evaluated. In higher-grade teas, harmony between these four elements is considered more important than the strength of any individual note.
Step 4
Boiling water extracts all of a tea’s components at once, including defects that lower temperatures may conceal. However, this does not result in a pleasant cup. That is not the purpose of this brewing method. This method reveals a tea at its worst. If significant faults appear under boiling-water extraction, the tea is rejected, regardless of how well it performs at optimal brewing temperatures. Boiling water reveals the tea at its lowest point. The right temperature reveals its highest potential. Mirume evaluates both: because understanding a tea at its worst is just as important as understanding it at its best.
Step 5
After fault detection, mirume evaluates the highest potential of each tea: its best possible expression under the right conditions.
The starting point is 70°C for 1 minute. From there, adjustments are made as needed: 80°C for 30 seconds, 60°C for 90 seconds, 70°C for 90 seconds, lower temperatures with extended steeping time, adjusted leaf quantity.
The goal is to identify the brewing parameters that best express the character of that specific tea.
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