Clumps naturally develop in matcha powder, and they are not the sign of a spoiled or defective matcha.
Sifting matcha powder before preparing will break apart these clumps and make it easier to whisk thoroughly. This will improve the texture of your drink and allow you to enjoy a smooth and aromatic bowl of matcha.
At the top of the range, in the rich category, we have the rarest, most delectable matcha blends that Ippodo produces.
At Ippodo we often suggest chocolates to pair with teas like matcha, sencha, gyokuro, and bancha. And, occasionally we will feature a tea with a chocolate dessert in a special menu in our tearooms.
