How to make Matcha the traditional Japanese way 🇯🇵

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Green Caffeine Matcha

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The best way I’ve found to remove clumps without using a sifter is to turn the matcha into a paste first. Use a back-and-forth motion until it’s fully dissolved, then add water on top. It froths so much more that way! I learned this technique from a Japanese friend.

MDMFToys

Not quite, during the W and N motion you are trying to get the matcha to a much creamier texture, during which you create bubbles. At the same time, you should be trying to 'cut' the big bubbles away, leaving only the small bubbles, then finishing with the circular motion around the bowl and ending in the center (as shown in the clip).
In this demonstration, there was one big bubble remaining, and the matcha is not creamy enough, which means the whisking wasn't done for a long enough duration.

xupper