In green tea, the producer’s technique plays a decisive role. In Japanese black tea and Japanese oolong, oxidation becomes a defining part of the process. The transformation of the leaf is guided not only by the producer’s hand, but also by the plant’s own enzymes.

This changes the basis of selection. mirume sources tea from farmers across Japan, including tea farmers who cultivate proprietary, independently developed cultivars found nowhere else. At any given time, mirume carries a selection of five to ten varieties.

We classify these teas not just by origin or cultivar name, but by aroma profile:

Sweet potato. Honey. Floral.

The same cultivar produces entirely different aromatics depending on the producer.

The name alone is not enough. The aroma tells the truth.

Recommended for: pairings with dishes traditionally served with wine, non-alcoholic pairing courses, post-meal service where coffee would feel too heavy.