When preparing Matcha, sifting the powder prior to whisking is often an overlooked step, leading to uneven, clumpy brews.
The fine particles of fresh Matcha tend to stick to each other (being electrostatically charged) creating little lumps. If not dispersed properly through a fine mesh sifter, these lumps can decrease the amount of froth developed in your tea and are an unpleasant surprise upon drinking it.
Pushing Matcha through our fine mesh sifter before adding water will create a smooth, creamy tea.
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