Now that you've sifted, the next step is whisking. The classic bamboo chasen is the best tool for the job. It has many tines that create a fine foam and suspend the powder evenly. If you don't have one, a small milk frother works too.

Here's the trick: don't just stir. Move the whisk in a zigzag motion, not in circles. This creates more turbulence and helps incorporate the powder. Whisk for 15-20 seconds until you see a fine foam on top.

If you're using a frother, pulse it in short bursts to avoid over-mixing, which can make the matcha clump.

One more tip: after whisking, let the matcha sit for about a minute. The coarser particles will sink to the bottom, leaving the smooth liquid on top. Drink slowly and stop before you reach the last sip if you want to avoid the gritty tail.