Ippodo Sayaka Matcha (40g Tin)

Sayaka is ceremonial grade, not culinary. Within Ippodo's own lineup it sits in the mid tier: above Ikuyo (the entry level) and below Hatsu (the premium ceremonial). It is intended for drinking straight, whisked, not for cooking or lattes, though it handles lattes without falling apart.

Yes. Sayaka builds a fine, stable foam at 165–175°F when whisked vigorously for thirty seconds. Use a dry, room-temperature bowl and a bamboo chasen (80-tine or finer). The foam is not thick like espresso crema but it is persistent, fine-bubbled, and holds through the cup.

Same matcha, different volume. The 40g tin is the better choice for most buyers: matcha oxidizes once opened, and a smaller tin finishes faster. If you whisk one or two cups a day the 40g stays fresh through the month. The 100g tin saves money per gram but only makes sense if you're going through it quickly.

Ikuyo is Ippodo's entry ceremonial: clean and drinkable, slightly less umami depth. Sayaka steps up in sweetness and body, the tin most regulars settle on. Hatsu is the premium ceremonial, noticeably richer, meant for formal preparation. Sayaka is the middle tier that earns its place daily.

Sayaka is the everyday tin from Ippodo, a house that has been doing this in Kyoto since 1717. Vivid green, no astringent edge, the umami sits right on the tongue at 165°F. For usucha (thin tea): one scoop, 2oz of water at 165–175°F, whisk thirty seconds until foam forms. Sayaka handles koicha too: double the powder, halve the water, slow W-strokes rather than speed, no foam. The foam tells you which preparation you're in. We keep it in the lineup for daily ritual and lattes.

It sits in the high range, which is typical for matcha tea. A longer steep pulls more caffeine; pull it early in the 30 sec whisk window to keep the cup lighter.

Brew at 175°F for 30 sec whisk. Our brewing guide has the full method, ratio, and water notes.

Closest on our shelf is Jade Leaf Ceremonial Grade Matcha Powder. A scoop. Hot water. Forty seconds with a bamboo whisk. That's it. After that, Aiya Cooking Grade Matcha Powder. Latte grade. Stands up to milk. Won't disappear under heat. The shelf table on this page lines them up.

Aiya Cooking Grade Matcha Powder sits in the medium caffeine range, against this one's high. Latte grade. Stands up to milk. Won't disappear under heat.

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