Matcha is a popular powdered Japanese green tea with a bright green color and a smooth, creamy texture. Drink Matcha as it is or add milk and something sweet to balance the bitterness, and you can also add it to other kinds of drinks. When you first make Match, you will notice some lumps, and if you leave your drink for some time, some matcha powder starts to settle at the bottom. It is due to the fact that Matcha is not completely powder but rather little pieces of leaves that do not dissolve in water.
It happens to every kind and grade of Matcha. You will not see it in drinks you buy from cafes because they prepared it in another cup and added it to your latte or beverage, or because it is not made with pure Matcha powder. Some Matcha has sugared powder in it to milden the bitterness and make it dissolve fully.
Whenever you make Matcha, there will always be lumps because it is made up of tea leaves ground into powder form, which does not fully dissolve in water or milk. When you whisk it, you create a suspension of liquid and tea leaves, which is not equal to a fully dissolved mixture. You will also have clumpy Matcha if the container is not tight and the powder is exposed to moisture, condensation, or heat.
Here are a few tips and methods through which you can avoid lumps in your Matcha when preparing it.
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Pass the Matcha powder through a sieve. Sifting your Matcha will make it easier to dissolve in water, and it ensures a smoothie-like, creamier, and richer-textured tea. It is a first step in breaking the clumps swiftly and making frothy Matcha.
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Use a bamboo whisk and slightly hot water (70–80°) when making tea. Another way to avoid clumps is to create a paste first. First, add a little bit of water and whisk it gradually with mild force. By limiting the amount of water, you will be able to handle the powder and easily remove the lumps by whisking them down. Gradually add water until the desired amount is reached, and keep whisking until foamy on top. By adding all the water at once, it will make it harder for you to break all the lumps effectively; therefore, prepare with care.
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After making the Matcha, if you still see some lumps in the tea, which at this point will be minimal, use a small spoon to take them out. Also, the key to enjoying it is to drink it immediately after making it into three or four sips while also savoring it.
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About the author
Kei Nishida
Author, CEO Dream of Japan
Certification: PMP, BS in Computer Science
Education: Western Washington University
Kei Nishida is a Japanese green tea enthusiast, a writer, and the founder and CEO of Japanese Green Tea Co., a Dream of Japan Company. His passion for introducing America to the tea of his homeland was the catalyst for creating the only company that brings high-quality tea from Arahataen Green Tea Farms to the rest of the world. Learn more about Kei
