Wired Japan - Apple

Name: Wired Japan - Apple
Brand: Wabiko
Price: 75.00 USD
Availability: OutOfStock

Wired Japan June 1997 issue with a small feature on Steve Jobs and Apple.

Pages: 143

Dimensions: 23cm x 27cm

Condition: Good

Date: 1997

$75.00

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.

Wired Japan - Apple

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

Okumidori

Saemidori

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.

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Wired Japan - Apple

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

Okumidori

Saemidori

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.