Wabi Inspiration - Axel Vervoordt

Wabi Inspiration - Axel Vervoordt

$40.00
Sale price  $40.00 Regular price 
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Wabi Inspiration - Axel Vervoordt

Wabi Inspiration - Axel Vervoordt

Wabi-Sabi is a Japanese concept that derives from simplicity and authenticity. It values the beauty of imperfection. Elegance in natural materials, nobility without sophistication, timelessness with tradition: these are the principles that define Axel Vervoordt's personal take on the concept.

This book features Vervoordt interiors that are inspired by wabi philosophies, showing readers how to create calm, peaceful spaces in which beauty is distilled to its purest form. Created with contributions by architect and frequent collaborator, Tatsuro Miki, the book's photographs by Laziz Hamani transport us into the unique atmospheres of these Wabi Inspirations.

Pages: 245
Dimensions: 26.5cm x 22cm
Condition: New
Date: 2010

TYPE

100% Organic premium matcha

ORIGIN

Blended cultivar from Uji, Kyoto

QUANTITY

20g (0.7oz)

$40.00
Sale price  $40.00 Regular price 
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.

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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.