Looking back, I'd sift first and skip the harder whisking. That's the fastest fix. But I'd also suggest experimenting with a bit more water if you're making a thin drink—sometimes a thicker consistency makes grit more noticeable. And if you're whisking by hand, consider a small electric frother; it can work in a pinch, though it won't give you the same control as a chasen.

One more tip: warm your bowl before whisking. A cold bowl can cause the matcha to stick and clump. Rinse your bowl with hot water and dry it before you start. It's a small step, but it helps.

Gritty matcha is a fixable problem. With the right technique, your weekend brew will be smooth, satisfying, and worth the extra minutes.