A tip for smooth matcha

Today, I wanted to show you a not so good matcha with lumps. I tried taking the photos of matcha prepared with sifted and non-sifted powder, but I failed to get the lumps in the matcha that I prepared. During the test, I noticed a significant difference between the two teas. Let’s take a look at how my test went (^_－)－☆

This test was for tea with lumps and without lumps. So, I didn’t use brand new tea. The tea is the one stored at home for a while. I sifted it for one bowl and didn’t for the other. I used about the same amount for both bowls but the sifted tea has more volume.

I added 50ml (1.8oz) hot water into both bowls and whisked them. I realized that the non-sifted tea didn’t get as foamy as the sifted one. The sifted tea got fine silky foam and the non-sifted one got coarse bubbles. I personally think that finer foam looks nicer.

I drank both bowls. I expected having lumps left in the bowl of non-sifted tea but actually I did not get any of them. (Maybe I was too good at whisking, hehehe^^) That means I failed to reach the initial goal. But you know what … I noticed something important thing on the result of sifting.

It is the taste!! The both teas have totally different taste. The tea I used was the same tea. The difference is just the sifting before making. I was so surprised with the result. I didn’t like the non-sifted tea at all. The taste was poor and I got an unpleasant flavor at the center of my tongue. On the other hand, sifted tea was mild and smooth. The flavor filled my mouth. I love it much better.



I had tried both sifted and non-sifted tea before. I sensuously knew the sifted tea is better but today I truly realized their difference by trying and comparing them at the same time. It may not work for brand new tea but I think that it’s really worth to sift old tea even if sifting is troublesome. Please try it if you have old matcha left at home ♪( ´▽｀)