How to whisk matcha
Whisking is the key part of making a good and foamy matcha! However from our own experience it is the most misunderstood step. Whisking is not complicated but you have to do it in a certain way to make it work. The whole process should not take more than a minute.
Here are some instructions to help you to obtain a nice foam:
Preparations:
After adding the matcha in your bowl (one or two spoons), add a small amount of cold water (a teaspoon) and work it slowly with the whisk into a lump free paste. That is not yet what we call whisking!
Now that you have a nice, lump free paste in your bowl, there begins the proper whisking:
The Whisking
Add some hot water, and start whisking firmly using your wrist (not the elbow) while you hold the bowl with your other hand. When we say firmly we mean FIRMLY. Don't be afraid. Give it your best. Be fast! Be dirty! Be energetic! You'll get the hang of it.
Try to whisk as fast as you possibly can! You can't be too fast.
You must simply whisk the matcha back and forth, NOT in a circular motion but in a W or zigzag pattern. Or just back and forth. You need to shock the material as you incorporate air to the water and tea, otherwise it will not be foamy.
(Whisking in circles is too smooth and you will not be able to oxygenate your tea = no bubbles)
Keep whisking for at least 20 seconds. Your hand will feel tired and sore but DO NOT STOP.
Did I stress enough that you should whisk firmly? Whisk FIRMLY.
Also, an advice: when whisking don't press the tines hard at the bottom of the bowl: you don't need to. It's OK to have some friction but really don't press unnecessarily hard. We are making tea here, not destroying utensils. Try and whisk the surface of the water.
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