Casa Brutus - The Grand Tour with Ando

Name: Casa Brutus - The Grand Tour with Ando
Brand: Wabiko
Price: 60.00 USD
Availability: InStock

September 2002 issue of Casa Brutus dedicated to Tadao Ando. The issue retraces his self-directed grand tour of Europe and the United States in the 1960s — undertaken before founding his firm — alongside documentation of his built work. Rare bilingual issue in Japanese with partial English translation.

Pages: 160

Published: 2002

Dimensions: 23cm x 28cm

Condition: Good

TYPE

100% Organic premium matcha

ORIGIN

Blended cultivar from Uji, Kyoto

QUANTITY

20g (0.7oz)

$60.00

Shipping calculated at checkout.

Matcha begins long before it is stone-milled into powder. Like wine grapes or coffee varietals, tea plants have different cultivars, distinct genetic varieties that shape flavor, aroma, texture, and character. Each cultivar carries its own personality.

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Yabukita

The most celebrated and widely grown cultivar in Japan. Yabukita is known for its balance. It produces a smooth, approachable cup with gentle sweetness, fresh vegetal notes, and a clean finish. It forms the foundation of many exceptional matcha blends because of its consistency and harmony.

Okumidori

A rarer cultivar prized for depth and elegance. Okumidori develops a deeper emerald color, a softer bitterness, and a rich, lingering sweetness. It is often chosen for premium ceremonial matcha because of its creamy texture and refined umami.

Saemidori

Often called one of Japan's sweetest cultivars. Bright, vibrant, and naturally smooth with rich umami and almost no astringency. Highly prized for its refined and approachable character.

Only the youngest spring leaves are selected for premium matcha. After harvest, the leaves are steamed, dried, and carefully stone-milled into an exceptionally fine powder. It can take up to an hour for a traditional granite mill to produce just 30–40 grams of matcha.

We believe matcha is more than a drink. It is a meeting between agriculture, craftsmanship, and ritual. Every bowl begins with a cultivar, a season, a harvest, and a patient process refined over generations.