RAKU - A Living Tradition

RAKU - A Living Tradition

$70.00
$70.00
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RAKU - A Living Tradition
  • RAKU - A Living Tradition
  • RAKU - A Living Tradition
  • RAKU - A Living Tradition
  • RAKU - A Living Tradition
RAKU - A Living Tradition

RAKU - A Living Tradition

Experience 450 years of Raku ware—the art of the tea bowl, passed down through sixteen generations.

The Raku family has been crafting tea-ceremony bowls for over 450 years since the founder, Chōjirō, first began working with the great tea master Sen no Rikyū. This definitive compilation presents some 200 masterpieces of Raku pottery by successive family heads from Chōjirō to the sixteenth Kichizaemon, illuminating the efforts of each to reflect the sensibilities of his era and pursue his own distinctive brand of beauty. The volume also contains an introduction by the fifteenth-generation head, Jikinyū, along with biographies of all sixteen heads and commentaries on works.

Pages: 348
Dimensions: 16.5cm x 26cm
Condition: Like New
Date: 2025

TYPE

100% Organic premium matcha

ORIGIN

Blended cultivar from Uji, Kyoto

QUANTITY

20g (0.7oz)

$70.00
$70.00
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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.