Traveling with matcha tends to fall into two camps: the over-packers who bring a full kit, and the under-packers who end up with a clumpy mess. Both are avoidable.

For a weekend trip, you need three things: a small tin of BrewNova, a portable whisk (the electric ones work better than the manual kind for travel), and a way to heat water—even a hotel coffee maker works if you're careful with temperature.

Here's the travel hack: pre-sift your matcha into a single-serving packet. A small paper envelope or a pill organizer works. When you're ready, pour the powder into a cup, add a splash of hot water (about 170°F), whisk to a paste, then add the rest. This avoids the dreaded clump that forms when you pour water directly onto unsifted powder.

If you're on a plane, you can't bring boiling water, but most flight attendants will give you hot water from the coffee maker. It's usually around 170°F, which is perfect. Don't bother with the plastic stirrer—just use a fork or a chopstick to whisk. It's not pretty, but it works.