How to Choose

Quality Matcha

Explore Matcha

How to Choose Quality Matcha

By Leonor

At Amae, we select matcha directly from Japanese producers whose families have grown tea for generations. Our relationships with the people who make it, each tea's details and tasting guide our selection!

In This Guide

01 Start with origin

02 What does origin mean?

03 What is a cultivar?

04 Why is harvest and milling important?

05 Choose the profile you prefer

06 Taste, prepare and store

01

Start with the origin

Choosing quality matcha begins with knowing the tea. At Amae, we share our matcha's region, cultivar, harvest and processing alongside flavour notes that make choosing more personal.

We select flavour profiles for different preferences, to enjoy with water, in a latte or over ice. Learn about our selection in Origins & Quality.

Fileiras de arbustos de chá numa plantação no Japão, vistas de cima.

02

What does origin mean?

Origin is where the plants used to make matcha are grown. Soil, climate and growing conditions can influence the leaves, together with the plant variety and the producer's practices.

Our matcha comes from Shizuoka and Kagoshima, two tea-growing regions in Japan. They are part of each profile's identity, but a region does not have one single flavour: matcha from the same place can offer different experiences. That is why we present origin alongside tasting notes.

03

What is a cultivar?

A cultivar is a variety of the tea plant. Different cultivars can contribute to differences in aroma, umami, texture and balance in the cup.

In Amae's selection, you will find Saemidori in Daily, Toasty, and in Iconic, and Okumidori in Amber. Cultivar is a clue to understanding the tea; the result also depends on cultivation, harvest and processing. Even with the same cultivar, Daily and Toasty have distinct profiles.

04

Why do harvest and milling matter?

Harvest tells you when the leaves are gathered. Amae matcha is first flush, harvested in spring, and milled to a fine, silky powder.

These details tell the matcha's story. When choosing, bring these details together with the flavour and texture description. “Ceremonial” or “premium” becomes meaningful alongside concrete information; those words do not replace it.

05

Choose the profile you enjoy

AMAE MATCHA

Origin & Cultivar

Flavor Profile

Daily

Shizuoka · Saemidori

Fresh and balanced

Iconic

Shizuoka · Saemidori

Fresh and balanced, silkier texture

Amber

Shizuoka · Okumidori

Cocoa and roasted almond

Toasty

Kagoshima · Saemidori

Slightly roasted, umami and earthy

Cocoa, almond and roasted notes describe the flavour of the matcha; they are not added ingredients. For a fresh experience, start with Daily, or with Iconic. For more comforting notes, meet Amber or Toasty.

Explore Amae's selection or read cerimonial vs culinary to choose matcha according to your preparation. If you have any questions, reach out to us!

06

Taste, prepare and store

To get to know a profile, begin with a consistent recipe: 2–2.5 g of matcha and 25 ml of water at 60–70 °C. Whisk and, for a latte, add 120 ml of milk. Notice the aroma, texture and balance before adjusting to your taste.

Keep matcha away from heat and light. Refrigerate after opening and consume within eight weeks.