Sayo Culinary Matcha

Description

SAYO Culinary Matcha Intense, aromatic and incredibly versatile. SAYO Culinary Matcha has been created with cooking in mind – where a distinctive flavour, beautiful colour and reliable quality of ingredients are what count.

It is made from leaves from the third and final tea harvest. Tea bushes are matured under special covers that limit light exposure before harvesting. This causes the leaves to produce more chlorophyll and theanine, resulting in 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 noticeable bitterness – ideal for culinary applications.

Its intensely green colour gives dishes an elegant appearance, and its distinctive flavour perfectly complements chocolate, vanilla, citrus fruits, or milk.

Due to its pronounced bitterness, culinary matcha is not intended to be drunk with water alone. For preparing matcha lattes, smoothies or classic matcha, we recommend daily or ceremonial grade matcha.

It is worth remembering that the better the quality of matcha used in cooking, 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.

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.