Process Architecture - No.10

Process Architecture - No.10

$85.00
$85.00
Skip to product information
Process Architecture - No.10
  • Process Architecture - No.10
  • Process Architecture - No.10
  • Process Architecture - No.10
  • Process Architecture - No.10
Process Architecture - No.10

Process Architecture - No.10

The tenth issue of Japanese architecture magazine, with this issue focusing on Hugh Stubbins. An architecture journal on urban spaces. Profusely illustrated in both black & white and color. Text in English and Japanese
Pages: 164
Dimensions: 22cm x 30cm
Condition: Good
Date: 1979
$85.00
$85.00
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.

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.