Matcha Not Frothing Perfectly? Here Are 4 Reasons Why

Are you practicing your matcha whisking skills regularly but frustrated that you still can’t get a good layer of froth? I know that feeling. Everyone wants to achieve the perfect matcha froth. Sometimes it’s not necessarily the whisker that is to blame when the bowl of matcha looks pretty flat. You can master the way to whisk with your wrist, but there are other factors to consider if you are asking “why is the matcha not frothing well?“ When done correctly your frothed bowl of matcha is picture worthy and more importantly, extra delicious!

4 Reasons Why Your Matcha Does Not Froth

Aside from whisking skills, here are answers to the question “why is the matcha not frothing?” Take a look at the list below to see if all or any of these reasons may apply to your bowl of matcha! Please note that this applies to someone preparing a bowl of thin-style matcha (Usucha) with a chasen (bamboo whisk).

1. You didn’t sift your matcha before whisking.

Typically matcha comes pre-sifted but like pre-sifted flour, it’s still a good idea to sift your matcha because clumps can occur again. Sifting before whisking helps you achieve a smoother bowl of matcha, resulting in a nice layer of froth. You can still get a decent froth without sifting though. There are some days I rush my matcha preparing experience and don’t sift. However, I always find that when I take the time to sift beforehand, it makes a slight difference.

2. Your water to matcha ratio is off.

If you use too much water the matcha froth is hard to achieve. You’ll probably end up with a lot of large bubbles, which is something you don’t want. The less (tiny) bubbles on the layer of froth, the better.

If you use too much matcha you’ll end up with a very strong bowl of the green tea. But, you’ll also find it difficult to whisk with not enough liquid. Unless, of course, you’re intentionally preparing a bowl of thick-style matcha (Koicha), which has no froth at all.

It depends on your own taste preferences, but a common ratio when whisking a bowl of matcha is 2 bamboo scoops (or 1 teaspoon) for 2-3 ounces of water. You can then add more water to your desired level.

3. Your water temperature is too low.

If the water is too cold, it will be difficult to suspend the matcha in the water. This would result in more clumps than froth. The temperature of the water ultimately depends on your taste preferences. Having said that, I sometimes find that using too hot of water isn’t the best as well, but there are others who can still froth a nice bowl with boiling water. I typically use anywhere from 160-170 degrees Fahrenheit water. I like to consume my matcha immediately after I whisk it, so using boiling water would be too hot for me.

4. The matcha you are using may be low quality.

If your matcha is not high quality, you can keep whisking as well as you can, but the perfect matcha froth won’t appear. Lower quality matcha is harder to froth. You may be able to get some bubbles, but it won’t be a smooth layer. Chances are that liquid would be revealed under the froth’s surface too. Check out this post for some things to look for to tell if your matcha is high quality or not.

If you have gone over the list above and still think you are not achieving a frothy bowl of matcha because of how you’re whisking, check out my how to make matcha post here. A step-by-step video tutorial is included!

Also, it’s important to note that, even if your matcha froth is not “perfect” all that matters is that you are enjoying it! Personally, I enjoy a bowl of matcha more if it is frothy. However, many also prefer less froth. Happy whisking 🙂

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Anything else you would add to this list of reasons for matcha not frothing? Share in the comments below!