Nothing About Interior Architecture

Nothing About Interior Architecture

$45.00
$45.00
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Nothing About Interior Architecture
  • Nothing About Interior Architecture
  • Nothing About Interior Architecture
  • Nothing About Interior Architecture
  • Nothing About Interior Architecture
  • Nothing About Interior Architecture
Nothing About Interior Architecture

Nothing About Interior Architecture

A rigorous interrogation of design pedagogy and practice from members of the Space Design Department at HEAD, Geneva University of Art and Design

This volume explores archives, documents and design processes from projects by the Space Design Department at HEAD, Geneva, through a series of essays by practicing architects and faculty members. Intentionally omitting the words "interior architecture," the book invites readers to reconsider the boundaries and multiple definitions of the discipline. What remains invisible in the glossary of terms is made explicit through the archival material of the department's most iconic projects and the narratives they have generated over the years.

Pages: 448
Dimensions: 18.5cm x 23cm
Condition: New
Date: 2026

TYPE

100% Organic premium matcha

ORIGIN

Blended cultivar from Uji, Kyoto

QUANTITY

20g (0.7oz)

$45.00
$45.00
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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.