These fixes aren't just for culinary matcha—they apply to any matcha you're drinking. But they're especially relevant for culinary grade because it's ground a bit coarser than ceremonial. That means it's more prone to clumping, but also more forgiving once you get the technique right.

Another thing: don't blame the powder right away. A lot of people assume premium culinary matcha is supposed to be gritty. It's not. It should be smooth, just with a slightly more robust flavor profile that works well in lattes or baking.

If you've tried all three steps and still feel grit, then check your whisk. A cheap bamboo whisk might have broken tines, or you might be using a fork (which won't cut it). One more thing: make sure your matcha is fresh. Old matcha loses its fine texture and can clump more.