"About the dreaded clumping: They're actually a sign of a high-quality powder! Matcha is made from stone-milled green tea leaves, which makes it especially prone to static cling and humidity-related unevenness. And just as flour or powdered sugar benefits from sifting, matcha powders want to form little lumps. Shaking with enough force breaks those clusters apart, while adding the water first reduces the powder's chance to bind to itself."
"The science of shaking versus whisking is worth understanding. A bamboo chasen dissolves clumps as it aerates, suspending microscopic bubbles in the liquid that give matcha its signature creaminess and a gentler mouthfeel. A bottle can mimic that process by relying on turbulence: As the liquid slams against the container walls, it disperses the powder and traps some air. Too violent, though, and you risk bitter over-ex"
Matcha can be prepared without a bamboo chasen by shaking powder and water vigorously in a small airtight container, Mason jar, or cocktail shaker. Adding water first and then the matcha helps prevent clumping, and pushing powder through a mesh sieve also reduces lumps. Clumps often indicate high-quality, stone-milled matcha prone to static and humidity. A whisk aerates and creates micro-foam and creaminess by suspending microscopic bubbles; shaking uses turbulence to disperse powder and trap air but may not reproduce the same soft micro-foam. Excessive agitation can cause bitterness. Shaken matcha is smooth enough for milk or straight drinking.
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