How to whisk matcha for foam
To whisk matcha well, sift the powder, first make a smooth paste with a small splash of 70–75°C water, then move a bamboo chasen rapidly from the wrist in a W or M pattern. Keep the tines just above the bowl surface and finish with slower strokes to create fine, even foam rather than large bubbles.
Steps
- Prepare the chasen. Briefly soak or rinse the bamboo chasen in warm water to soften the tines, then shake off excess water.
- Sift the matcha. Sift 1.5–2 g into a warm, wide bowl. A wide base gives the chasen room to move.
- Add a small splash of water. Add enough WHISK. water at 70–75°C to wet the powder, then whisk gently until it becomes a smooth paste.
- Whisk from the wrist. Add the remaining water to reach about 60–70 ml and whisk rapidly in a W or M motion for roughly 10–15 seconds. Move horizontally rather than stirring in circles.
- Aerate without scraping. Keep the bamboo tines just off the bottom and sides of the bowl. Use the wrist more than the elbow; scraping can damage the chasen and bowl.
- Refine and lift. When a fine foam appears, slow down and skim the surface to even out large bubbles. Draw the chasen through the centre and lift it vertically.
- Rinse and dry the chasen. Rinse it with clean water, reshape the tines if needed, and let it air-dry on a whisk holder or upright.
Why the W/M motion works
A brisk back-and-forth motion folds air into the tea and disperses clumps. Circular stirring mostly moves the liquid around without building the same fine foam. Foam is optional for enjoying matcha, but it is the classic finish for usucha.
If the foam is not fine
Sift again, use a wider bowl, check that the chasen is clean and flexible, and confirm the water is within WHISK.’s 70–75°C range. Very hot water can make the cup taste harsh; very slow whisking tends to leave a thin surface.
Explore WHISK.
See current WHISK. matcha and restock information at whiskmatcha.jp.
Try with WHISK.
Practice with a ceremonial single like Uji Hikari or Saemidori. Collection.