MATCHA SAE CEREMONY 30g

• Cultivar: Yabukita
• Caffeine content: High
• L-theanine content: Extra high
• Harvest: Spring
• Suitable for: Koicha and Usucha
• Milling: Traditional stone mill

This ceremonial-grade matcha is a true gem - Sae is the most affordable in Master Sakamoto's range, yet in tastings it has repeatedly outperformed even the best matcha from renowned regions such as Uji or Yame. Where others end, Master Sakamoto is only beginning.

What makes Sae different? Instead of the usual tencha, Mr. Sakamoto uses his own gyokuro - a tea shaded for 4 weeks and fully processed, which is then slowly ground into the finest powder in a stone mill. Many shook their heads at this "needlessly" demanding process - but the result is gyokuro-matcha: vivid green, silky smooth, with a velvety taste and a nutty, creamy finish. (Learn more about matcha grades here)

And why should organic farming matter to you more with matcha than anywhere else? Because you don't drink an infusion - you drink the whole ground leaf. Everything that clings to it ends up in your cup. Sakamoto-en has farmed organically with EU and JAS certification continuously since 1985. Master Sakamoto, nicknamed the "gyokuro guru" in Japan, even developed his own organic fertilizer. His teas are proof that top-quality matcha can be grown without a single compromise.

Matcha Sae has a high caffeine content and an exceptionally high share of L-theanine, an amino acid that, according to research, supports a state of calm, alert attention. Energy arrives smoothly and without sudden crashes - an ideal companion for focused work as well as a moment just for yourself.

When you need a clear mind, deep calm and energy without spikes, Matcha Sae is the right choice. It helps you start the day with lightness and focus, or pause for a moment and turn your attention inward - to yourself.

"With each sip of Matcha Sae you feel a gentle yet penetrating warmth blossoming in your body. The long aftertaste, creamy texture and exceptional smoothness support both physical and mental attunement - whether a demanding day, creative work or just a moment for yourself awaits you."

This matcha taught me that a tea ceremony is not only about preparing a drink - but about preparing ourselves. So that we can truly accept the tea, feel it and let it work in depth.

Precisely because of its gyokuro origin, this matcha matures and gains quality when stored correctly. If you prefer complex, multilayered, rounded flavors, I recommend the VINTAGE variant, which is more matured. If your choice is freshness and vibrancy, look at the current harvest.

Preparation

Ideal for chawan

Usucha  100 ml / 2g      65 °C

Koicha  60 ml / 5g      65 °C

Before preparing, we recommend sifting the required amount of matcha, ideally in the original Furui or another sieve.

Pour 50-100ml of water at 65°C over 2g of matcha (2 scoops of chashaku / 1 teaspoon) and whisk with a chasen bamboo whisk.

This matcha is also suitable for the ceremonial preparation of koicha, which uses a larger amount of powder.

You can bring out the excellent flavor even more by using good (soft) water.

Packed directly in Japan in an original resealable pouch to preserve maximum quality.