If your matcha feels like sand in your mouth, you're not imagining it. Budget culinary matcha is ground from larger leaves and often has a coarser grind, so gritty texture is common. But before you blame the powder and toss it, try a few simple fixes that cost nothing.

First, check your water temperature. If you're using boiling water, you're scorching the matcha and making it bitter and gritty. Let the water cool to about 160-175°F (70-80°C). No thermometer? Bring water to a boil, then wait a few minutes.

Second, sift your matcha. Use a fine-mesh strainer or a matcha sifter. Push the powder through with a spoon. This breaks up clumps and removes the largest particles that cause grit. It takes ten seconds and makes a real difference.