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When preparing Matcha tea in the traditional way (Usucha or Koicha) sifting the powder before adding hot water is a very important step
The fine particles of fresh Matcha tend to stick to each other (being electrostatically charged) creating little lumps.
Lumps that are not dispersed properly through a fine mesh sifter can decrease the amount of froth developed in your brew, and be unpleasant in the mouth while drinking your tea.
The very fine mesh of this sifter removes any occurring lump, allowing you to enjoy a smooth brew with a greater amount of froth.