Review on Zoie Chloe Traditional Japanese Matcha by John Caine

If you use a cup to grind matcha, it's difficult. The bottom of the cup is rough and porous. It is very difficult to squeeze matcha without a brush. The bristles of a bamboo whisk are thin and tend to disperse the matcha in such a way that it penetrates the pores of the cup, separating the matcha like a fine dust. I do not like it. And don't use a whisk or matcha when they're wet. It sticks together and just makes a mess. I have found that a small metal whisk does the job just fine! No mess, lump or heading. But I like the cup, it's interesting and the shape is easy to drink.