Why does matcha need sifting?
Matcha is a very fine powder, and it clumps in the tin as it takes up moisture. The clumps do not dissolve when the tea is whisked: they stay as lumps or dark specks at the bottom of the bowl, the glass or the dough. Pressing the powder through a fine mesh first breaks them up, and the matcha then mixes evenly.
How do you sift matcha?
Matcha is sifted straight into the bowl it will be whisked in. Hold the sifter over the bowl, put the matcha in, press it through the mesh with a scoop or a spoon and tap out what remains. The same habit applies in a kitchen: sift matcha before it goes into a cream, a dough or an ice-cream base.
Our matcha sifter
Our stainless-steel sifter (GTG201019) has a fine mesh in a round frame on a long handle, which rests across a bowl or a cup.
| Matcha sifter (GTG201019) | |
|---|---|
| Material | Stainless steel |
| Length | ≈ 210 mm |
| Diameter | ≈ 85 mm |
| Weight | ≈ 80 g |
A sifter is also part of the tool kit (GTG201020), of the gift sets with a sifter on a stand, and of the sets with a small sifter that rests on the bowl. The sifter is in matcha tools, and the sets in matcha sets.