Ippodo Sayaka Matcha
From
$30.00
Rowena’s favorite daily matcha is now here for you to enjoy all the benefits too! Antioxidants, metabolism, hormone stabilizing, stress managing, cool zen energy, there are so many reasons this is her favorite morning or early afternoon beverage.
About this matcha: Sayaka is a more light-hearted, smooth tea in the rich category. Its sweetness and umami are accompanied by a hint of bitterness.
Rowena’s tip:
Combine with hot water + almond or cashew milk and enjoy!
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Quantity
Specifications:
Fresh green tea: consume quickly
Serving size Usucha: 2 g (1 tsp.)
Koicha: 4 g (2 tsp.)
Net weight1.4 oz (40 g)
Taste Notes
We recommend Sayaka for your first taste of Ippodo matcha, as it is a smooth blend with umami and just a hint of astringency. Try this matcha as koicha to experience the full depth and nuances of its character. As usucha, Sayaka is an accessible tea to serve to beginners and connoisseurs alike at teatime. For matcha lattes, we usually recommend a medium-to-light category matcha with more astringency, but some will choose Sayaka for its bright color, umami, and soft astringency.
Ways to Prepare:
Usucha (Thin Matcha):
The standard matcha whisking method, made to be a normal, liquid consistency.
1. Sift matcha 2 g (0.07 oz)
1.5 heaping tea ladles or 1 level teaspoon.
2. Add hot water 60 mL (2 oz)80°C (176°F)
Pour boiling water into a teacup to cool it to 80C°, then pour into tea bowl.
3. Whisk 15 seconds
Whisk vigorously 15 seconds, making an "M" shape.
Koicha (Thick Matcha):
Matcha made into a powerfully rich, thick paste using less water and more matcha powder per serving.
1. Sift matcha 4 g (0.14 oz) 3 heaping tea ladles or 2 level teaspoons of matcha into a mug or bowl.
2. Add hot water 30 mL (1 oz)80°C (176°F) Cool boiling water to 80C° in teacup, then pour into bowl, just covering matcha powder.
3. Whisk 15 seconds
Mix slowly for 15 seconds moving back and forth.
Match Latte:
An easy recipe for preparing at home to enjoy with breakfast or as a snack.
1. Sift matcha 3 g (1.11 oz) 2 heaping tea ladles or 1.5 level teaspoons.
2. Add hot water 100 mL (3.4 oz)80°C (176°F)
Pour boiling water into a teacup to cool it to 80C°, then pour into tea bowl.
3. Whisk 15 seconds
Whisk vigorously 15 seconds, making an "M" shape.
4. Add milk 100 mL (3.4 oz)
Pour warm or foamed milk into mug.
Iced Matcha Latte:
Our matcha latte recipe over ice. One part matcha with one part cold, refreshing milk topped off with ice.
1. Sift matcha 3 g (1.11 oz) 2 heaping tea ladles or 1.5 level teaspoons.
2. Add hot water 100 mL (3.4 oz)80°C (176°F)
Pour boiling water into a teacup to cool it to 80C°, then pour into tea bowl.
3. Whisk 15 seconds
Whisk vigorously 15 seconds, making an "M" shape.
4. Add milk and ice 100 mL (3.4 oz)
Add cold milk and ice to a glass, then pour the matcha mixture on top. Enjoy!
Iced Matcha:
Our usucha recipe over ice. Preparing matcha with hot water and cooling it rapidly lets you taste the full delight of matcha.
1. Sift matcha 2 g (0.07 oz) 1.5 heaping tea ladles or 1 level teaspoon.
2. Add hot water 60 mL (2 oz)80°C (176°F)
Pour boiling water into a teacup to cool it to 80C°, then pour into tea bowl.
3. Whisk 15 seconds
Whisk vigorously 15 seconds, making an "M" shape.
4. Add ice 1-2 ice cubes
Add ice, mix slightly, and it's ready!
Cold Whisked Matcha:
Whisking matcha with cold or chilled water brings out a strong sweetness.
1. Sift matcha 2 g (0.07 oz) 1.5 heaping tea ladles or 1 level teaspoon.
2. Add cold water 60 mL (2 oz)5°C (40°F)
Chill water with ice and strain before use.
3. Whisk 15 seconds
Whisk vigorously 15 seconds, making an "M" shape.
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