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There's a second reason: tradition. Matcha drunk in formal tea ceremony is made with a lot of matcha, more than you'd generally use, and drunk with little or no steeping time. As such, the whisking is required to suspend the matcha powder. It also makes for dramatic ceremony, and a nice foam on the surface (info based on taking a training in tea ceremony at ...


Because matcha is ground so fine, whisking helps break up clumps; usually with a matcha whisk (chasen). If you were to try with a spoon or a normal metal balloon whisk you would find that clumps form. Think about cocoa powder and how that sticks together perhaps? Usually a good whisking is needed to mix it into e.g. milk.


You were using real cocoa powder, not an instant drink. You probably cooked it in the microwave, or at least part of it. When milk over the powder, it was certainly not hot enough to cook the powder. So beyond any lumps that might have come together (you don't describe if you took measures against it), there is certainly a taste difference between cooked and ...

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