Less But Better - Dieter Rams

Less But Better - Dieter Rams

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Less But Better - Dieter Rams
  • Less But Better - Dieter Rams
  • Less But Better - Dieter Rams
  • Less But Better - Dieter Rams
  • Less But Better - Dieter Rams
  • Less But Better - Dieter Rams
Less But Better - Dieter Rams

Less But Better - Dieter Rams

This new edition of Less But Better showcases the enduring influence of Dieter Rams, one of the most significant designers of the twentieth century. Published originally by the Dieter and Ingeborg Rams Foundation and Jo Klatt, this revised edition reaffirms Rams's principles of design, which remain relevant today.

Exploring Rams's timeless ideas, the book highlights ten principles that advocate for a purist and imperceptible design, providing insights into the designer's approach. From innovation to environmental sustainability, Rams's principles continue to serve as essential foundations for design theory and practice.

Pages: 154
Dimensions: W8 x H12 x D0.5 in
Condition: New
Date: 2014

TYPE

100% Organic premium matcha

ORIGIN

Blended cultivar from Uji, Kyoto

QUANTITY

20g (0.7oz)

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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.