So what does make a difference when you're using culinary grade matcha? Here's what I've found after many batches of cookies, cakes, and lattes:

• Sift your matcha first. Matcha tends to clump, and sifting before whisking or mixing prevents lumps. It takes ten seconds and improves the texture of your final product.
• Start with a simple ratio. For a latte, try 1 teaspoon of matcha per 2 ounces of milk or water. For baking, 1 to 2 tablespoons per batch is a good starting point. Adjust based on your taste and the recipe.
• Mix with a little liquid first. If you're making a paste or adding matcha to a batter, whisk it with a small amount of warm liquid (milk or water) to get a smooth consistency before adding it to your other ingredients. This prevents clumps and ensures even distribution.
• Don't overmix. Once you've added matcha to a batter, mix just until combined. Overmixing can make baked goods tough and bring out bitterness.

These are simple, practical steps that don't require fancy equipment, but they make a real difference in the final taste and texture.