Time and time again I have stressed the importance of sifting matcha. It’s just something that any good bowl of matcha requires. But believe it or not, many people still skip this important step.
I think there are two reasons why people don’t sift their matcha.
- It’s time consuming.
- You lose a tiny amount of matcha.
While there is not much that can be done for the minimal amount of lost matcha, there is a quicker/easier way to sift that can cut down on time.
The idea is to sift your matcha directly from your tin to your bowl.
Begin by preheating your teaware. Once that is complete, hold your sifter directly above your tea bowl. Scoop in your desired amount of matcha. Note that you will need to use a little less matcha than you’re used to as the tea powder is more dense when it isn’t sifted.
You may choose to use a chashaku to measure the tea. However when it comes time to push the matcha through the sifter, be sure to use a metal spoon. Bamboo utensils will be ground down against the rough surface of a sifter.
And that’s it! Now go on and brew your matcha like normal.
Thanks to this method, even the laziest tea drinkers (like me) can have a perfectly brewed bowl of matcha. 🙂