• Using boiling water—it scorches the matcha and makes it bitter. Let the kettle sit for a minute after boiling.
• Skipping the sift—clumps ruin the texture. A small strainer is cheap and worth it.
• Storing near sunlight—that pretty windowsill is the worst place. Keep it dark.
• Overdoing the sugar—let the natural flavor shine first. You can always add sweetness later.