You don't need to buy a $50 tin of ceremonial matcha to get a smooth cup. The techniques above will get you 80% of the way there. But if you want to go further, consider a few adjustments.

First, use a finer strainer. A regular kitchen sieve might not be fine enough. Look for a strainer with at least 60 mesh. A matcha sifter is even finer.

Second, try a different whisking surface. A wide, shallow bowl gives you more room to whisk and reduces clumping. A bowl with a flat bottom is ideal.

Third, consider your water quality. Hard water with high mineral content can affect the way matcha mixes. If your tap water is hard, try filtered water.

Finally, if you're making matcha for baking or cooking, gritty texture is less of an issue—it's already going into a batter. Save your smoothness tricks for drinking.