Description
This traditional method of cultivation increases the chlorophyll content and L-theanine, giving the tea a deep colour, exceptional freshness and a rich flavour profile. Only the youngest and most delicate green tea leaves are selected for production, which are then carefully dried and ground into a very fine, silky powder. This process is time-consuming and requires extraordinary precision, which translates into the highest quality of the infusion.
Premium Ceremonial Matcha it will work perfectly during a traditional tea ceremony and for preparing matcha in its classic form – with a smooth, creamy texture and a full, elegant flavour. 🍵
Sayo Matcha Premium Ceremonial comes from renowned Japanese regions Kagoshima water, known for their centuries-old tradition of cultivating the highest quality green tea. Fertile soil, crystal-clear water, abundant rainfall and sunny hills create ideal conditions there for the growth of tea bushes. Natural mists rising between the hills protect the delicate leaves from frost and support the development of their rich aroma.
The bushes from which matcha is made are grown on small, family-run plantations operated without using pesticides. Thanks to careful cultivation and traditional growing methods, the leaves achieve high quality and a wealth of natural ingredients.
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. 🍵
- Premium ceremonial Japanese matcha
- first harvest leaves
- Intensely green colour and high chlorophyll content
- distinct umami flavour and creamy texture
- ideal for traditional 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
- Add about 2-3 g of matcha to a bowl.
- Add approximately 50 ml of water at a temperature of 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
- Add 2-3 g of matcha.
- Add a small amount of water (70–80°C).
- Mix thoroughly or shake vigorously.
- Top up with water or milk.
