Have you ever tried a cup of matcha and experienced a powdery or sandy sensation in your mouth?
Many people think that this means that the matcha is adulterated or of poor quality, but the truth is quite different.
Even the finest brands, such as Kiwami Matcha 40g
It can give this sensation if it is not prepared in the correct way.
In this article we explain the real scientific reason behind the sandy feel in matcha, based on official Japanese sources such as the Japanese Tea Export Council , Uji Tea Research Center and Ippodo Tea .
First: Matcha does not "dissolve" like sugar – it remains suspended.
Matcha differs from other drinks because it does not dissolve in water; rather, its fine particles remain suspended.
According to the Japanese Tea Export Council , matcha is a "suspension" of very fine particles, not a soluble substance.
For this reason, it must be beaten vigorously with a bamboo whisk ( chasen ) so that the particles are distributed and the texture becomes smooth and homogeneous.
Tip: Use water between 70 and 80 degrees Celsius and a powerful whisk with a rapid W-shaped motion.
Secondly: The scientific reason for the sensation of "dust" or "powder"
Research from the Uji Tea Research Center – Kyoto shows that matcha is made up of microscopic particles.
If the matcha is not sifted or not whisked vigorously enough, small clumps form that remain in the cup and give a rough feeling in the mouth.
This can happen even with the best varieties like Matcha Hikari
.
Third: The opinion of the oldest shop in Kyoto (Ippodo Tea)
Ippodo Tea , a Japanese shop and one of Kyoto's oldest, dating back to 1717, explains that:
"If matcha isn't whisked enough, undissolved powder will remain and create a sandy or gritty texture."
In other words, weak whisking leaves powder that is not completely mixed, resulting in a sandy texture.
The solution is to use an authentic bamboo whisk and stir quickly in a circular or W-shaped motion until a smooth foam is formed.
Fourth: Heat and sieving are influential factors
According to Matcha.com , under the supervision of Dr. Andrew Weil and Japanese experts, the sandy sensation is usually caused by:
- Inappropriate water temperature (too hot or too cold).
- Do not sift the matcha before preparation.
- Insufficient or slow beating.
Before preparation, it is preferable to sift the matcha through a fine sieve to obtain a smoother texture.
Fifth: Clarification from the Global Japanese Tea Association (GJTea)
The association explains in the following text:
“Matcha sediment and rough texture come from insufficient whisking or improper water temperature.”
That is, any sediment or roughness in the matcha is due to poor whisking or an error in water temperature, and not to poor quality.
Summary of Mo Matcha
Even the finest matcha varieties, such as:
It may give you a slightly powdery feeling if it is not prepared correctly.
But if you sift it well and whisk it properly, you will get a smooth and velvety cup.
The correct preparation method to avoid the sandy feeling
- Sift the matcha through a fine sieve to break up any clumps.
- Use water with a temperature between 70 and 80 degrees Celsius.
- Place half a teaspoon (about 1 gram) of matcha in a bowl.
- First, add a little water and whisk quickly with a bamboo whisk in a W-shape.
- Add the remaining water and continue whisking until a smooth foam forms.
This method can be tried with matcha hikari vanilla
For a light and smooth flavor.
Frequently Asked Questions (FAQ)
1. Does a sandy feel mean that the matcha is adulterated?
No. The sandy texture comes from the preparation method, not the quality. Even premium matcha can give this sensation if it's not ground properly.
2. How do I know if the matcha is genuine?
Genuine matcha has a bright green color and a smooth, non-bitter taste, like Mo Matcha products.
.
3. Can a blender be used instead of a bamboo whisk?
Yes, it is possible, but a bamboo whisk gives the best blending and natural foam for matcha.
4. Does the water temperature actually have an effect?
Yes, very hot water will burn the matcha and make it grainy. Water around 75 degrees Celsius is best.
5. What is the difference between premium matcha and everyday matcha?
The difference is in the smoothness and taste. Premium matcha, like Kiwami matcha.
Smoother and sweeter, while everyday matcha is ideal for mixing with milk or for everyday use.
Experience the difference with Mo Matcha
Enjoy authentic Japanese matcha from the plantations of Oji and Kyoto.
Choose from our luxury collection:
Start your day with a smooth cup of premium matcha with an authentic taste and guaranteed quality.