BREAKING NEWS: you don't need a whisk or frother to make matcha. A random airtight jar and your घर की छन्नी (sifter) will do.
Here's why: AA ceremonial grade matcha is ground fine enough to suspend in water with agitation alone. Coarser grades clump. Ours doesn't. Shake hard and you're done.
About the Matcha: First harvest from Shizuoka, Japan. Yakubita & Okumidori cultivars. Vegetal, umami, naturally sweet.
How to make it: Add water first (10-15ml per gram). Sift in your matcha (1.5 g per serve). Seal and shake hard. Pour over 75ml milk or water (hot or iced). Sweeten to taste.
