Foamy and frothy matcha is – great matcha.
In fact, thick froth is one of the telltale signs of quality usucha (thin matcha great for everyday consumption).
Tiny bubbles give the drink its signature creamy mouthfeel, making matcha so much more special compared to other types of Japanese green tea.
But froth doesn’t just appear when you add hot water to matcha powder. You have to work for it – stir vigorously with the right technique and the right tool. The finer the bubbles, the better the texture you get in the end.
Whisking matcha is part of the ritual. It’s part of the Japanese tea culture and the principles it stands for. But sometimes, you may want to take a shortcut to that frothy goodness (and that’s okay, we won’t tell on you to monks). That’s where many people reach for their electric, handheld milk frother.
On the many tools you may be tempted to try with matcha
When I say “frother”, I mean the handheld, stick-type electric frother. Please don’t use the larger, countertop milk frothers, because these also heat up the liquid – and all types of green tea can turn out terrible if made at improper temperature.
For a similar reason, using a blender is a bad idea. Even the trace amounts of heat created by mechanical friction can impact the flavor of your tea, and you risk getting a bitter cup that’s only drinkable with milk and sugar.
Some people make do with other tools as well – forks, shaker bottles, egg whisks – you’ll hardly get good results with these. While it may work in a pinch, it’s a waste to use quality matcha with these makeshift tools.
To truly enjoy your matcha the Japanese way, you’ll need a bamboo chasen whisk. It doesn’t have to be a professional whisk - you can get a simple one online for as little as $10.
Jump to:
What is a Bamboo Whisk for Matcha and Why Use It?
A bamboo whisk, chasen, is a specialty tool designed to suspend matcha powder in water and froth it up.
This kind of whisk is designed for matcha specifically. You can’t whisk eggs with it – its tines are fragile and will break. But you can make a mean cup of matcha with only this little piece of cut-up bamboo.
Bamboo whisks come with anywhere between 80 and 120 tines, finely cut from a single piece of bamboo.
The shape and the fine thickness of the tines (and the spaces between them) is perfect for breaking up clumps of matcha and mixing the powder in with water. Thanks to their shape, you can use very little water (60-100 ml for a serving of usucha, even less for koicha) and still get great texture.
Bamboo whisk tines are thin and fragile, but flexible enough to swish around the cup in an unbroken motion. They’re also soft enough not to damage your teacup (chawan), even when you whisk quickly.
You will need a new whisk every now and then, as some of the tines inevitably break or bend out of shape. Get a chasen-tate, matcha whisk stand, to help your whisk keep its shape longer.
However, whisking matcha with good froth also requires proper technique. It’s not hard to learn, but you may drink a few hardly frothy or lumpy cups before you achieve a good creamy consistency. I got it right on my third try – you will too. From that point, you’ll only get better, and get your matcha to creamy and frothy perfection soon enough!
Electric Frother: Matcha Convenience with Compromises
Your beverage, your rules! There’s nothing intrinsically wrong with making matcha with an electric frother, but it isn’t the best choice either.
Let’s start with the good:
- A frother can mix up your matcha and water quite well, and quickly (just make sure you get the corners too).
- The mixing power is less temperature-dependent. If you prefer cold matcha, you can use cold water if you want to.
- It’s an amazing alternative for people with wrist mobility issues, who simply wouldn’t be able to whisk it up better with a manual tool.
Sadly, that’s where the benefits of electric frother-made matcha end. Making matcha with the high-speed rotation tool also comes with a few disadvantages:
- Frother-made bubbles are BIG. They’re foamy, but not creamy. Great matcha has tiny bubbles that create a creamy mouthfeel – and this you simply can’t achieve with the electric device.
- Frother-made matcha foam flattens quickly. Since the froth is not fine, there are fewer bubbles, and fewer bubbles will pop sooner. Drink up quickly – and miss out on the opportunity to get the full health benefits of matcha. It’s not just about what you drink, it’s also how you drink.
- It’s also a messy affair. Whether it’s milk, coffee, or matcha, with an electric frother liquid flies everywhere. You’ll need a tall cup, and won’t be able to use the regular matcha teacup – chawan.
- Finally, with an electric device, it never gets better. You’ll always be stuck with a mediocre cup of matcha. The manual whisk gives you the opportunity to get better, learn a few tricks, and get that movement into your muscle memory – making frothier and creamier matcha every time.
Matcha Whisk vs Frother - In a Nutshell
| Frother Pros | Frother Cons |
| Great for people with wrist mobility issues | Makes a mess |
| Quick and effortless | Requires a tall glass – a chawan is too shallow |
| Can work with cold water | Produces many large bubbles |
| Froth flattens quickly | |
| Your froth never gets better |
| Bamboo Whisk Pros | Bamboo Whisk Cons |
| Designed to break up lumps | Can be hard on the wrists for some people |
| Shaped to easily get the sides of the cup too | Maintenance can be difficult |
| Great at whisking with small amounts of water | Requires good technique |
| Longer-lasting, finer froth (akin to microfoam) | |
| Centuries-old tradition and meditative aesthetic |
Tradition, Meditation, Excellence
One of the hallmarks of Japanese culture and society is consistently striving for excellence. The path to it lies in the details – in the perfect temperature, in the perfect movement of the whisk, in the meditative power of making tea.
Matcha is expensive, and since you already paid for it, you deserve a wonderful cup of the reinvigorating beverage. With an electric frother, your matcha will always be okay, but never excellent. Make it with a whisk – and each cup you make will bring you a step closer to creamy, frothy perfection.
Did you get the perfect foam? Great job! Let me know how it went in the comments below.
Learn More
Become your own tea master in your kitchen at home!
How to Whisk Matcha - learn how to use a traditional bamboo whisk, the best tool to make a perfect froth
Japanese Tea Ceremony - dive into the world of chadō (茶道, “the way of tea”)
The Best Matcha Tea Bowl and Other Types of Japanese Tea Cups - read the guide before you buy
Why The Traditional Way of Drinking Matcha is So Healthy - the matcha experience is much more than warm water and bright green, fine powder
More Healthy Recipes for Matcha Drinkers
Put your bamboo matcha whisk to good use!
ABOUT THE AUTHOR
Dunja Djuragic Dugandzic
Dunja believes simple, straightforward, a little cheeky, and very informative writing can change the world. From teenage years, her fascination with the Japanese way of life continues to grow - and so does her research. Since 2015, she writes content about Japan, travel, world cultures and heritage, crafts and art, printing technologies, and a variety of digital products.
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