matcha is a very fine powder. that is great for drinking. it isalso why it loves making tiny green clumps.
if your matcha looks like a little swamp, the whisk is not always the problem. usually the setup is.
first, sift it.
put the matcha through a small fine-mesh strainer before you add water. this breaks up the packed bits while they are still dry. it is much easier than chasing them around the bowl later.
second, add a small amount of water first.
start with about 2 ounces. use hot water, not aggressively boiling water. whisk until the powder and water are fully mixed. then add milk or more water.
for a smooth latte, i like to make the matcha base before it goes anywhere near the milk. dumping dry matcha straight into a full glass of milk is how you get floating green islands.
third, whisk fast from the wrist.
move the whisk back and forth in a quick m or w shape. do not grind it into the bottom of the bowl. you want to move the liquid, not mash the whisk.
no bamboo whisk? a handheld frother works. put the matcha and water in a tall cup so you do not repaint the kitchen green.
one more thing: keep the matcha sealed and dry. steam from the kettle and a wet spoon can make the powder clump in the container before you even start.
tl;dr: sift first. make a small matcha-and-water base. whisk fast. add the rest after it is smooth.
if you want to see what properly mixed matcha looks and tastes like, come try one at couplet.
coupletcoffee.com / @couplet
gefen