Why isn’t my matcha frothy or creamy enough?
This is a question we get asked sometimes by people who are new to the matcha world. Matcha is known for its vibrant green color and sweet, umami flavor. However, achieving that perfect frothy texture with a thick layer of micro-bubbles (instead of big ones) can sometimes be a challenge. If your matcha isn't as velvety as you'd like, there are a few reasons why this might be happening.
Quality of Matcha
The quality of your matcha can greatly impact how micro and velvety the foam on top will be. Lower quality matcha may not foam up as well due to the way it is processed and ground. A lower quality, more coarsely ground matcha will have bigger, grainier particles that will settle to the bottom quicker and make it harder to build a thick, micro-bubbled, creamy foam on top. A high-quality ceremonial grade matcha, however, is likely to yield far better results and a luscious viscosity. So you should opt for high-quality ceremonial grade matcha for the best texture and results.
Bowl Size
The size and shape of the bowl and how much room it allows for us to whisk freely will play a big role in determining how much air we can whisk in and how fine the microbubbles will be.
Choice of Tool:
A high quality handmade Japanese Chasen will by default yield better results than a lower quality Chasen from Amazon, or for that matter even an electric whisk. While they can all get the job done, the texture, velvetiness and creaminess will widely vary. Don't forget to also invest in a chasen stand to keep your whisk in top shape!
Sifting
Sifting the matcha powder plays a big role in the smoothness of the whisked matcha. Any presence of clumps will settle to the bottom or stick to whisk and result in suboptimal results
Water Temperature
The temperature of the water used to make matcha is crucial for achieving the perfect texture. Water that is too hot can burn or scorch the matcha, leading to a lack of foam. Water that is too cold will fail to 'awaken' the matcha. The optimal temperature range we recommend is between 60-80 degrees, and you want to make sure you preheat your bowl first (by using it to moisten your chasen in warm water), in order to ensure that the bowl doesn't absorb heat from your actual matcha itself.
Matcha-to-Water Ratio
The ratio of matcha to water is important for achieving a velvety Usucha viscosity. For Koicha, you want to start off with 2g of matcha per 10-15 mls of water. Once you've achieved a smooth, homogenous paste, you can an additional 60-65mls of water which you can then whisk into an Usucha.
Whisking Technique
The way you whisk your matcha can and WILL make all the difference. Use a bamboo whisk (chasen) and whisk in a quick back-and-forth or sideways 'M' or 'Z' shaped motion to aerate the liqueur. Avoid whisking in a circular motion, and try the 30:20:10 rule: for the first 30 seconds, whisk close to the base of the bowl without scraping the base itself; for the next 20 seconds, lift your whisk up a bit and whisk the top layer or the foam to break down any big bubbles, and for the last 10 seconds, whisk the foam very slowly, before finally gently lifting your whisk out of the bowl.
Avoid whisking for longer than a total of one minute as you're essentially aerating the matcha and initiating oxidization.
Freshness of Matcha
Like any tea, matcha can lose its freshness over time. Older matcha may not froth as well as fresher varieties. Make sure to store your matcha in an airtight container in a cool, dark place to preserve its freshness and flavor. The refrigerator is ideal, as long as you don't let any condensation build up inside the tin whenever you use it.
Make sure you browse our collection of matcha to find the one that suits you best!
