Ever notice your matcha sticking to the side of the bowl or the whisk? That's static. It makes fine particles cling together, forming tiny lumps that are hard to break. This is more common in dry climates or during winter.

Fix: Before whisking, give your bowl and whisk a quick rinse and dry them thoroughly. A tiny bit of moisture on the surface (not wet, just barely damp) can reduce static. Or you can try tapping the whisk to release static, but the rinse method is more reliable.