SAYO Matcha Daily

Description

Shrubs from which it is made SAYO Matcha Daily, are carefully cultivated on small, family-run tea plantations, where cultivation is carried out without the use of pesticides.

After harvesting, the leaves are dried and then ground into a very fine powder directly in Japan. Matcha is shipped to Europe in small batches, which helps to preserve its maximum freshness, intense colour and the full spectrum of its natural properties, including high mineral and antioxidant content. 🍵

SAYO Matcha Daily This is a high-quality Japanese green tea powder with an intense green colour and a harmonious, bitter-sweet flavour with a delicate tea note. Its balanced profile makes it perfect for both traditionally prepared matcha and modern drinks such as matcha latte, smoothies or cocktails.

A few weeks before harvest, the tea bushes are covered with special mats that limit sunlight. This encourages the leaves to produce more chlorophyll and L-theanine, which gives matcha its intense green colour and a smoother, more balanced flavour.

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 the Japanese region of Uji is extremely careful and time-consuming, and each batch of leaves undergoes a thorough quality inspection.

Thanks to its versatility SAYO Matcha Daily It is an excellent choice for those starting their matcha adventure, as well as for those looking for good quality matcha for everyday drinking. 🍵

Choose matcha
to your ritual

3 types of SAYO Matcha.
Each with a unique character.

1PremiumAnd a collection

Ceremonial

The purest taste of matcha. For drinking with water.
For those who want a delicate, deep matcha without milk.

Umami

Gentian

Colour intensity

Best to

Usucha, koicha, iced matcha, premium latte

For whom

conscious choice, gift, first contact with good matcha

Choose Premium →

2DailyI/II collection

Daily

The most versatile. Ideal for matcha lattes.
Good balance between price, taste, and everyday use.

Umami

Gentian

Colour intensity

Best to

Matcha latte, iced matcha, lemonade, smoothie

For whom

Daily drinking, coffee → matcha, homemade latte

Choose Daily →

3CulinaryII/III collection

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.

Umami

Gentian

Colour intensity

Best to

Cakes, ice cream, chocolate, creams, milkshakes

For whom

gastronomy, recipes, increased consumption

Choose Culinary →

QUICK GUIDE

Do you want to drink matcha with waterPremium

You're making a matcha latteDaily

You bake cakes / dessertsCulinary

Are you looking for a gift?Premium

You use it every dayDaily

Here's how to prepare matcha:1. Start with good quality matcha powder. 2. Warm your matcha bowl by filling it with hot water and then discarding it. This helps to keep the matcha warm while you whisk it. 3. Sieve about 1-2 teaspoons (2-4g) of matcha powder into the warmed bowl. This prevents lumps and ensures a smooth consistency. 4. Add about 70-80ml of hot water (not boiling, ideally around 70-80°C). 5. Using a bamboo whisk (chasen), whisk the matcha and water vigorously in a 'W' or 'M' motion. Continue whisking until a fine, frothy layer forms on top. 6. Drink immediately.