New unopened large tin can of Ippodo Tea Sayaka matcha with Japanese characters and gold leaf embossed on white
New unopened large tin can of Ippodo Tea Sayaka matcha with Japanese characters and gold leaf embossed on white - thumbnail 1 Bright dark green loose Japanese Ippodo Tea Sayaka-no-mukashi matcha powder on white plate on white table - thumbnail 2 Decorative metal tin can of Ippodo Tea matcha powder with floral tea pot logo open lid and foil on white background - thumbnail 3 Teacup of bright green usucha matcha tea beside black plate of loose tea powder and white tin of Sayaka Matcha by Ippodo Tea - thumbnail 4
Rich & Smooth

Sayaka (40g Can)

Matcha
(1333)
$50

Our recommendation for people new to our matcha, Sayaka is a more light-hearted, smooth tea in the rich category. Its sweetness and umami are accompanied by a hint of bitterness.

New package: Sayaka 40g is available in a zip bag or a can.
Shelf lifeConsume quickly 
Serving sizeUsucha: 2g (1 tsp.)
Latte: 3g (1.5 tsp.)
Koicha: 4g (2 tsp.)
Size2.1" × 2.1" × 2.6"
Net weight1.4 oz (40g)

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

The standard matcha whisking method, made to be a normal, liquid consistency.
https://ippodotea.com/blogs/recipes-to-brew-japanese-tea/usucha-thin-matcha

The standard matcha whisking method, made to be a normal, liquid consistency.

  1. 1. Sift matcha
    2g (0.07 oz)
    1.5 heaping tea ladles or 1 level teaspoon.
    Sifting matcha through Ippodo Chakoshi tea strainer into cream ceramic tea bowl using Chashaku bamboo tea ladle - Usucha (Classic Matcha)
  2. 2. Add hot water
    60 mL (2 oz) 80°C (176°F)
    Pour boiling water into a teacup to cool it to 80°C, then pour into tea bowl.
    Pouring hot water from white porcelain teacup into cream ceramic tea bowl containing vibrant green sifted matcha - Usucha (Classic Matcha)
  3. 3. Whisk
    15 seconds
    Whisk vigorously 15 seconds, making an "M" shape.
    Whisking vibrant green matcha tea in ceramic tea bowl using Chasen bamboo whisk with zigzag "m" whisking direction overlaid - Usucha (Classic Matcha)
Matcha made into a rich, thick paste by using less water and more matcha powder per serving.
https://ippodotea.com/blogs/recipes-to-brew-japanese-tea/koicha

Matcha made into a rich, thick paste by using less water and more matcha powder per serving.

  1. 1. Sift matcha
    4g (0.14 oz)
    3 heaping tea ladles or 2 level teaspoons.
    Sifting matcha through Ippodo Chakoshi tea strainer into cream ceramic tea bowl using Chashaku bamboo tea ladle - Koicha (Thick Matcha)
  2. 2. Add hot water
    30 mL (1 oz) 80°C (176°F)
    Cool boiling water to 80°C in teacup, then pour into bowl, just covering matcha powder.
    Pouring hot water from white porcelain teacup into cream ceramic tea bowl containing vibrant green sifted matcha - Koicha (Thick Matcha)
  3. 3. Whisk
    15 seconds
    Mix slowly for 15 seconds moving back and forth.
    Whisking dark green thick matcha in tea bowl using Chasen bamboo whisk and overlaid directions arrows along sides of bowl - Koicha (Thick Matcha)
Combine matcha's natural sweetness and crisp green bite with the creamy texture of milk.
https://ippodotea.com/blogs/recipes-to-brew-japanese-tea/matcha-latte-recipe

Combine matcha's natural sweetness and crisp green bite with the creamy texture of milk.

  1. 1. Sift matcha
    3g (0.11 oz)
    2 heaping tea ladles or 1.5 level teaspoons.
    Sifting matcha through Ippodo Chakoshi tea strainer into cream ceramic teacup with handle using Chashaku bamboo tea ladle - Matcha Latte
  2. 2. Add hot water
    100 mL (3.4 oz) 80°C (176°F)
    Pour boiling water into a teacup to cool it to 80°C, then pour into tea bowl.
    Pouring hot water from white porcelain teacup into cream colored shallow ceramic mug containing vibrant green sifted matcha - Matcha Latte
  3. 3. Whisk
    15 seconds
    Whisk vigorously 15 seconds, making an "M" shape.
    Whisking green matcha base in teacup with handle using Chasen bamboo whisk and overlaid directions arrows along sides of bowl - Matcha Latte
  4. 4. Add milk
    100 mL (3.4 oz)
    Pour warm or foamed milk into mug.
    Pouring foamy frothed milk from silver pitcher into concentrated green matcha tea latte base in short beige ceramic mug - Matcha Latte
Prepare matcha with hot water and cool it rapidly with plenty of ice.
https://ippodotea.com/blogs/recipes-to-brew-japanese-tea/iced-matcha

Prepare matcha with hot water and cool it rapidly with plenty of ice.

  1. 1. Sift matcha
    2g (0.07 oz)
    1.5 heaping tea ladles or 1 level teaspoon.
    Sifting matcha through Ippodo Chakoshi tea strainer into cream ceramic teacup with handle using Chashaku bamboo tea ladle - Iced Matcha
  2. 2. Add hot water
    60 mL (2 oz) 80°C (176°F)
    Pour boiling water into a teacup to cool it to 80°C, then pour into tea bowl.
    Pouring hot water from white porcelain teacup into cream ceramic tea bowl containing vibrant green sifted matcha - Iced Matcha
  3. 3. Whisk
    15 seconds
    Whisk vigorously 15 seconds, making an "M" shape.
    Whisking vibrant green matcha tea in ceramic tea bowl using Chasen bamboo whisk with zigzag "m" whisking direction overlaid - Iced Matcha
  4. 4. Add ice
    1-2 ice cubes
    Add ice, mix slightly, and it's ready!
    Holding clear ice cub with bamboo tongs and placing it in vibrant green matcha tea base in cream ceramic Japanese teacup - Iced Matcha
An iced latte is smooth, refreshing, and easy-to-drink.
https://ippodotea.com/blogs/recipes-to-brew-japanese-tea/iced-matcha-latte

An iced latte is smooth, refreshing, and easy-to-drink.

  1. 1. Sift matcha
    3g (0.11 oz)
    2 heaping tea ladles or 1.5 level teaspoons.
    Sifting matcha through Ippodo Chakoshi tea strainer into off-white ceramic grooved tea bowl with spout using bamboo tea ladle - Iced Matcha Latte
  2. 2. Add hot water
    100 mL (3.4 oz) 80°C (176°F)
    Pour boiling water into a teacup to cool it to 80°C, then pour into tea bowl.
    Pouring hot water from white porcelain teacup into ceramic white tea bowl with spout containing vibrant green sifted matcha - Iced Matcha Latte
  3. 3. Whisk
    15 seconds
    Whisk vigorously 15 seconds, making an "M" shape.
    Holding white tea bowl with spout and finger-groove and whisking vivid green foamy matcha tea using Chasen bamboo whisk - Iced Matcha Latte
  4. 4. Pour over milk and ice
    100 mL (3.4 oz)
    Add cold milk and ice to a glass, then pour the matcha mixture on top. Enjoy!
    Short stemmed glass with decadent layered green matcha and milk with ice and glass straw - Iced Matcha Latte
Whisking matcha with cold or chilled water brings out a strong sweetness.
https://ippodotea.com/blogs/recipes-to-brew-japanese-tea/cold-whisked-matcha

Whisking matcha with cold or chilled water brings out a strong sweetness.

  1. 1. Sift matcha
    2g (0.07 oz)
    1.5 heaping tea ladles or 1 level teaspoon.
    Sifting green Ippodo matcha powder through stainless steel tea strainer with bamboo tea ladel into glass bowl on white table - Cold-Whisked Matcha
  2. 2. Add cold water
    60 mL (2 oz) 5°C (40°F)
    Chill water with ice and strain before use.
    Pouring water from glass carafe into glass bowl of ultra fine powder sifted Ippodo Tea Co. matcha green tea powder - Cold-Whisked Matcha
  3. 3. Whisk
    15 seconds
    Whisk vigorously 15 seconds, making an "M" shape.
    Whisking Japanese matcha green tea in glass bowl on white table with 80-tip bamboo chasen whisk by Ippodo Tea - Cold-Whisked Matcha
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