Alas, you do need good tools to make good hot matcha. A sieve is key; our matcha is so finely ground (5 microns) that static electricity makes it clump together. Pushing it through a sieve dispels that electricity and creates a supercreamy brew with no clumping. A bamboo scoop isn’t totally necessary, but it is ideally shaped to both grab a serving of matcha from the jar, and for pushing the matcha through the sieve. We prefer the electric frother to the traditional whisk (it really does create better crema when used properly) as well. It’s pretty much impossible to make great matcha without these tools.