Tools 05: To Spin

Tools 05: To Spin

$55.00
$55.00
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Tools 05: To Spin
  • Tools 05: To Spin
  • Tools 05: To Spin
  • Tools 05: To Spin
  • Tools 05: To Spin
  • Tools 05: To Spin
  • Tools 05: To Spin
Tools 05: To Spin

Tools 05: To Spin

Tools magazine is the brainchild of Clémentine Berry, who also founded the Twice art direction studio in Paris. This annual publication aims to simultaneously promote and investigate the details of manufacturing techniques and expertise used in art, design, interior architecture, industry and trade. Tools is crafted as a comprehensive inventory of design techniques. Weaving together past and present, it draws on history to illustrate how techniques have been handed down through the ages, paying homage to the creators behind the cult objects we use in our everyday lives, and whose work embodies the stories that lie at the very genesis of our shared human ingenuity.

Pages: 248
Dimensions: 21cm x 30cm
Condition: New
Date: 2025

TYPE

100% Organic premium matcha

ORIGIN

Blended cultivar from Uji, Kyoto

QUANTITY

20g (0.7oz)

$55.00
$55.00
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.

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.