The Shape of Design -Frank Chimero

The Shape of Design -Frank Chimero

$30.00
$30.00
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The Shape of Design -Frank Chimero
  • The Shape of Design -Frank Chimero
  • The Shape of Design -Frank Chimero
  • The Shape of Design -Frank Chimero
The Shape of Design -Frank Chimero

The Shape of Design -Frank Chimero

Instead of talking about typography, grids, or logos, this book focuses on storytelling, co-dependency, and craft. It tries to supplement the abundance of technical talk by elevating why great work is done. Shape is a book about objectives, and it zooms out to answer a couple big questions: How does it feel to make things for other people? And how can we do so in a meaningful, engaged way?

Pages: 142
Dimensions: 11cm x 18cm
Condition: New
Date: 2012

TYPE

100% Organic premium matcha

ORIGIN

Blended cultivar from Uji, Kyoto

QUANTITY

20g (0.7oz)

$30.00
$30.00
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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.

FIND OUT MORE

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.