Why is matcha whisked? I find that in authentic videos of making matcha (ones made by japanese people themself) that the preparation begins with mixing a bit of matcha powder with water and then whisking it (see 1:46 of this video for an example). My question is what exactly is the reason for doing this?
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.