I’ve gone through so many different matcha brands through the past two years. The type of matcha really matters depending on whether you plan on baking or making lattes out of them. I’ve been exclusively using Naoki for the past year now, mainly because they make it super easy to pick which blend works best for what I’m trying to do (because I have no idea what I’m doing here). I’ve been using the Fragrant Yame blend from Amazon for both baking and lattes with a splash of oat milk, and it’s chef’s kiss
