Ill-literate wrote:I just started sieving and it indeed froths up easier and has a better texture. Speaking of sieving, do you sieve enough for each bowl or a larger amount all at once? I've been doing it for each bowl.
It's better to reduce contact with air as much as possible, so sieving for each bowl is a lot better, not to mention it will form lumps latter anyway.
For usucha i often skip sieving. I break up big lumps with scoop, add half amount of water and gently mix, then add everything and start whisking. This usually works fine unless matcha is really stale.
I can suggest one more thing to try, what you can do with your matcha... Try it with milk and sugar
My own preference is 2 scoops of matcha for 50ml water and 50ml milk with one spoon of sugar. First i disolve sugar in water, then same as usuacha, froth is not forming that well, maybe it's because i always use cold milk or because of milk itself. Mathca is probably only one green tea that goes well with sugar.