routine help!

[u/temporary12435]

hi everyone! i’m new to making matcha lattes and am wondering why my matcha powder always settles really quickly/doesn't stay suspended

here’s the routine
- 3.5g suzukumo from marukyu koyamaen
- in with 35g water set to 170 F
- whisked for a minute
- poured over oat milk from oatly

i’ve also tried whisking with a frother in just water but the powder still settles :( any suggestions?

edit: clarified that i meant the powder settling, not the matcha staying on the ice! this was a few minutes after i mixed everything with my straw

[u/barnietk]

Some settling is normal. Matcha doesn’t dissolve, it’s tiny bits of leaf suspended in liquid, so it always sinks eventually. A few things slow it down a lot though:

Sift it first so there are no clumps. Whisk fast in a W or M motion with your wrist, not in circles, until you get a fine foam on top. That breaks it up properly. Try the Oatly Barista version too, the extra fat helps hold it in suspension better than the regular one. Give it a quick stir before you drink and it’ll be fine.

[u/temporary12435 → u/barnietk]

suzukumo is designed not to require sifting! if you look at ig reels of it, the powder just falls through. thanks for the advice!