Description
Shrubs from which it is made SAYO Matcha Daily, are carefully tended on small, family-run tea plantations, where cultivation is carried out without using pesticides.
After harvesting, the leaves are dried and then ground into a very fine powder. directly in Japan. Matcha arrives in Europe in small batches, which allows us to preserve its maximum freshness, intense colour and full natural properties, including a high mineral content and antioxidants. 🍵
SAYO Matcha Daily this is of high quality Japanese green tea powder with an intense green colour and a harmonious, bittersweet flavour with a delicate hint of tea. Its balanced profile makes it ideal for both traditionally prepared matcha and modern drinks – matcha latte, smoothies or cocktails.
For several weeks before harvest, the tea bushes are covered with special mats that restrict sunlight. As a result, the leaves produce more chlorophyll and L-theanine, which gives matcha its intensely green colour and smoother, more balanced taste.
Immediately after harvesting, the leaves are gently steamed, then dried and separated from the stems, after which they are ground into a very fine powder. The entire production process in Japan Uji region it is extremely meticulous and time-consuming, and every batch of leaves undergoes a thorough quality control check.
Thanks to its versatility SAYO Matcha Daily It’s an excellent choice for those new to matcha, as well as for those looking for good quality matcha for everyday drinking. 🍵
- Everyday Japanese matcha
- first and second harvest leaves
- Intensely green colour and high chlorophyll content
- distinct umami flavour and creamy texture
- ideal for daily matcha preparation
Choose matcha
to your ritual
3 types of SAYO Matcha.
Each with a unique character.
Ceremonial
The purest taste of matcha. For drinking with water.
For those who want a delicate, deep matcha without milk.
Best to
Usucha, koicha, iced matcha, premium latte
For whom
conscious choice, gift, first contact with good matcha
Daily
The most versatile. Ideal for matcha lattes.
Good balance between price, taste, and everyday use.
Best to
Matcha latte, iced matcha, lemonade, smoothie
For whom
Daily drinking, coffee → matcha, homemade latte
Culinary
For desserts, baked goods and ice cream. Intense matcha flavour in recipes.
It doesn't need to be as delicate as ceremonial, as it works with milk, sugar and temperature.
Best to
Cakes, ice cream, chocolate, creams, milkshakes
For whom
gastronomy, recipes, increased consumption
QUICK GUIDE
Learn how to properly prepare matcha:
How to prepare matcha?
To prepare matcha traditionally, you need a bowl
(matchawan), bamboo whisk (chasen)
and a bamboo scoop (chashaku).
You can also use a milk frother or a shaker.
Traditionally
- Pour about 2–3 g of matcha into the bowl.
- Add approximately 50 ml of water about temperature 70–80°C.
- Whisk energetically with a chasen M- or W-shaped movements, until a light foam forms.
- Top up with water to your preference.
Milk frother or shaker
- Pour in 2–3 g of matcha.
- Add a small amount of water (70–80°C).
- Mix thoroughly or shake vigorously.
- Complete water or milk.
