Can I use standard sencha or gyokuro leaves in the Mako mill?
You can grind them, but the result will not be matcha. Sencha leaves retain their fibrous veins and stems, which will quickly clog the ceramic burrs and yield a bitter, excessively stringy powder. Matcha requires tencha, which has been shaded before harvest and systematically stripped of all stems and veins.
How does the Mako compare to the electric Cuzen Matcha system?
The Cuzen Matcha is a $290+ electric machine that uses an automated ceramic pressure-mill to produce a slightly finer particle size (roughly 15 to 25 microns) and automates the magnetic whisking step. The Mako is manual, portable, and less expensive, but requires manual labor and yields slightly coarser, less uniform particles.
Why does my freshly ground matcha sink to the bottom of the cup so fast?
This happens because the Mako's ceramic burrs produce particles averaging 30 microns or larger. Without the sub-15 micron fineness of a traditional granite ishiusu stone mill, the tea grains have too much mass to remain suspended in water, causing rapid sedimentation.
