Description
SAYO Culinary Matcha intense, aromatic and exceptionally versatile. SAYO Culinary Matcha was created with the kitchen in mind – where it counts distinct taste, beautiful colour and reliable quality of ingredients.
It is made from leaves originating from of the third and final collection teas. Tea bushes mature under special covers that limit light access before harvesting. Thanks to this, the leaves produce more chlorophyll and theanine, acquiring a deep green colour and a characteristic, intense flavour profile.
After harvesting, the leaves are gently dried and then ground into a fine powder. The result is matcha with a distinct, slightly tart character and a perceptible bitterness – ideal for culinary applications.
SAYO Culinary Matcha is perfectly suited for:
- cakes, tarts and pastries
- desserts, creams and ice creams
- chocolate and confectionery
- cocktails, lemonades and soft drinks
- modern sauces and savoury dishes
Yay vibrant green colour it gives dishes an elegant appearance, and its characteristic flavour pairs perfectly with chocolate, vanilla, citrus fruit or milk.
Due to the distinct bitterness Culinary matcha is not intended for drinking with water alone. For preparing matcha latte, smoothie or classic matcha, we recommend everyday or ceremonial matcha.
It is worth remembering that the more better quality matcha used in the kitchen, the more intense the flavour and the greater the yield in the prepared dishes.
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 vigorously with a chasen in an M or W shape until a fine 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.
