Here's the honest truth: if you've tried all of the above and your matcha is still gritty, it might be time to accept it. Budget culinary matcha has its limits. You're not doing anything wrong—the grind is just coarser.

That doesn't mean you can't enjoy it. Use it for cooking, baking, or making a smoothie where the texture is masked. And when you're ready to splurge, invest in a quality matcha that's stone-ground and labeled for drinking.

But for now, try sifting, whisking, and resting. You'll probably find your cup is much smoother—and you didn't spend a dime.

If you're mixing matcha with hot water, always let it cool first. Never drink water that's been boiling—it's a burn risk.