For tea breaks and after meals, the Uji tea gives you the satisfaction you seek. Sencha is good. So is Gyokuro, but why not drink Maccha from time to time. It will certainly be a welcome change. Do not let the manner bother you. The best manner for you is to make it as you like and enjoy it when you like. There are basic rules, needless to say, for making a good cup of Maccha. Keep those rules and you are free to accomodate the rest to your liking. Your tea life will be all the richer for that, we assure you.
Also from nutritious point of view, as Maccha is rich in Vitamins and minerals, it can offer you as much health benefits as pleasure. Please be more friendly with Maccha.
What to prepare in order to enjoy Maccha at home
Maccha (800 to 1200 Yen for a can)
Maccha tea bowl (or a big sized tea cup)
Bamboo whisk called Chasen.
Bamboo tea scoop called Chashaku.

1. Pour some hot water into the cup to warm it up. 4. With the whisk, break smooth lumps of Maccha powder and move it quickly to and fro to mix.
2. Pour out the water and put two teaspoonfuls of Maccha into the cup. 5. When there is enough fine foam covering the surface stop mixing and draw the whisk out moving it as if to write a letter 「の」 in the cup.
3. Gently pour 80cc of about 80'C of water.
6. Put the cup on your left palm and lift it up to your mouth. (When serving it to your guest, turn the cup twice so that its front faces the guest.)