7 mistakes after buying matcha (do you make them?)

[@alldayieatlikeashark]

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[@taylora8845]

Thanks for the tips! I recently "leveled up" to matcha from my usual green tea. As good practice, I tend to use a high quality Japanese sourced culinary matcha in my lattes, (and to keep costs down,) but recently I picked up some ceremonial for the first time to try "straight." It was a rewarding experience! I made the mistake of not "sifting" though, and I had the clumps appear. So I appreciate so much these tips! 😎

[@alldayieatlikeashark]

You're welcome! Making the switch to ceremonial matcha for that authentic experience is a great move. Sifting is key for that smooth texture, so I'm glad the tips helped you out. Here's to many more delicious matcha lattes and delightful straight matcha moments! 😎

[@elizabethapa-davis297]

WOW! I've just discovered your channel... 👍😊 Hi Pat. I'm Liz. V E R Y interesting, MOST informative & SOOO timely it's uncanny. I've just embarked on making fermented foods for health, which encompasses many Japanese methods, in fact, did it originate in Japan? - I said I'd only just started, so as yet know VERY little, but sooo excited to learn more (I'm not young but it's never too late to learn!). I will be accessing all your videos for my education, & will enjoy them for sure, as you are so precise & direct, with a sense of humour (MOST important in life, don't you think..?) - AND most pleasant to look at... 😅😉 So I thank you in advance for your valuable help & expertise, & your generosity in sharing it. Best wishes, Liz PS: I'm going to try to make my own tsukemono press, in glass, as I don't want to use plastic (that was the video of yours I just watched).