Sometimes the problem is too much matcha. If you're using a heaping teaspoon per cup, that's a lot of powder. Try reducing to 1/2 to 1 teaspoon (about 2-3 grams) for 8 ounces of water. A stronger flavor doesn't require more powder—better whisking does.

Also, consider the liquid. Mixing matcha with milk or a milk alternative can mask grittiness because the fat coats the particles. If you're drinking it straight, that's when grit stands out.

If you're making a latte, add a splash of hot water to the matcha first, whisk until smooth, then add milk. This creates a paste that blends better.