Tea selection
TEA SELECTION
mirume does not select tea by name alone. Each category is chosen for a different professional role: taste, aroma, finish, service, and pairing potential.
Green Tea
Professional role
Taste, umami, texture, finish.
Defined by steaming, and therefore by taste: umami, sweetness, astringency, texture, and finish.
mirume selects first-flush teas only, from yields below 400 kg per hectare, and ages each selected tea for at least one year before it reaches the customer.
Green tea leaves selected for taste, umami, texture, and finish.
Hojicha
Professional role
Roasted sweetness, aroma, caffeine-free service.
Made exclusively from the stems of first-flush tea, sand-roasted at high temperature.
An intense, sweet roasted aroma, with no bitterness. No decaffeination process. And no detectable caffeine in laboratory testing.
Sand-roasted first-flush stems selected for roasted aroma and caffeine-free service.
Black Tea & Semi-Oxidized Tea
Professional role
Cultivar aroma, dessert pairing, floral and honey notes.
Unlike Japanese green tea, where producer technique plays a defining role, Japanese black tea and Japanese semi-oxidized tea are shaped more directly by nature.
mirume classifies these teas by aroma profile, not by origin or cultivar name alone: sweet potato, honey, floral.
Oxidized and semi-oxidized teas selected by aroma profile: sweet potato, honey, floral.
