An essential aspect of matcha (usucha style) is the layer of foam on top.
This is traditionally achieved with the matcha whisk, or chasen (茶筅).
Lately, a modern approach is also gaining ground: the use of the electric milk frother.
Using the matcha whisk
I always use the chasen for matcha, it’s easy to clean (just wash with hot water) and I think it’s beautiful. Plus, you’ll impress your friends with your whisking skills
The drawback is that using the chasen takes a bit of practice and effort. If you can’t whisk steadily for more than 10 seconds, the result will be disappointing.
This time I used two matcha bowls (matchawan) and added matcha to each.
Some people like to use a matcha sieve to break the lumps, but I’ve never found the need to do so.
The chasen, matcha bowls and the matcha were bought at Matcha Source, by the way.
Refer to the matcha page for the complete brewing instructions and a video.
At first the matcha is a dark green liquid, but after you’re done it gets a lighter color because of the foam.
Using the milk frother
Nowadays milk frothers with a stainless steel tip are more common. Take a look at this one, for example.
I turned it on and it immediately spilled some of the liquid out of the bowl, I even got small matcha drops in my glasses!
Either my milk frother is too powerful, or I don’t really know how to use it. It did the job quickly, however.
If you look at the picture, you’ll see that the bubbles are bigger than they normally are. This isn’t supposed to happen with the milk frother, I should have used it a bit more but was afraid to do so
The matcha made with the chasen came out better, because I’m used to doing it that way.
I’m thinking that maybe it would’ve been easier if I used a taller cup with the milk frother, and then pour the matcha back into the matchawan. However, this is an extra step, unless you don’t mind drinking matcha from a different cup.
Using the milk frother is should be easier, so I must be doing something wrong.
Does anyone know what my mistake is?
Please write in the comments below, thanks!