Lesson · How to

How to whisk matcha.

Sixty seconds, a bowl and a bamboo whisk. The method, the numbers, what to do when it goes lumpy, and how to keep your chasen from going mouldy in a humid summer.

EEric HuangTea instructor, TeafyPublished 11 November 20265 min read

Hands whisking bright green matcha into a fine foam in a ceramic bowl with a bamboo chasen

The short answer

Sift 2 g of matcha into a bowl, add 60 to 70 ml of water at 75 to 80°C, then whisk in a fast M or W motion from the wrist, not in circles, for 15 to 30 seconds until fine foam covers the surface. Lift the whisk out gently from the centre. Soak the chasen in warm water first so the tines bend instead of snapping.

In this guide
  1. Lesson 1: the numbers
  2. Lesson 2: the 60 second method
  3. Lesson 3: whisk, frother or shaker?
  4. Lesson 4: troubleshooting
  5. Lesson 5: choosing a chasen and a bowl
  6. Lesson 6: caring for your chasen
  7. Questions people ask
  8. Sources

Lesson 1: the numbers

Usucha, everyday
Kyoto Uji
Matcha
2 g, about 1 level teaspoon or 2 scoops
2 g
Water
60 to 70 ml
60 ml
Temperature
75 to 80°C
70°C
Whisking
15 to 30 seconds
15 to 30 seconds

No thermometer? Boil the kettle, pour into a cup, then into the bowl. Each pour drops the water about 10°C. Two pours gets you close to 80°C.

Lesson 2: the 60 second method

  1. Warm the bowl and soak the whiskPour hot water into the bowl and stand the chasen in it for a minute. Soft, damp tines bend instead of snapping.
  2. Sift the matchaTip out the water, dry the bowl, and sift 2 g of matcha into it. Sifting is the difference between foam and lumps.
  3. Add the water60 to 70 ml at 75 to 80°C. Boiling water makes matcha bitter.
  4. Whisk from the wristHold the whisk upright, tines just touching the bottom, and move fast in an M or W shape. Not circles.
  5. Finish the foamWhen the surface is covered in fine foam, slow down and skim the top to pop big bubbles.
  6. Lift out from the centreDraw the whisk up slowly from the middle to leave a small peak.

Lesson 3: whisk, frother or shaker?

How fine the foam gets

How fine the foam usually gets with the same 2 g and 70 ml, scored 1 to 5.

Bamboo chasen
Electric milk frother
Shaker jar with ice
Spoon
Tool
Foam
Verdict
Bamboo chasen
Finest and creamiest
Best for drinking matcha straight
Electric frother
Good, a little bubbly
Fine for lattes
Shaker jar
Smooth, little foam
Great for iced
Spoon
Lumpy
Avoid

Lesson 4: troubleshooting

Problem
Likely cause
Fix
Lumps
Not sifted
Always sift; make a paste with a splash of water first
No foam
Stirring in circles, or water too cool
Whisk in an M shape, faster, at 75 to 80°C
Big bubbles
Too much air at the end
Slow down and skim the surface
Bitter
Water too hot or too much matcha
Cool the water to 75°C; use 2 g
Tines breaking
Dry whisk
Soak it in warm water first
Green ring stuck to bowl
Bowl too cold or too dry
Warm the bowl, wipe it dry, then sift

Lesson 5: choosing a chasen and a bowl

A chasen is carved from a single piece of bamboo, split into fine tines. Most of Japan's traditional chasen come from Takayama in Nara, where whisk making has been handed down for centuries.

Tine count (本立)
Foam
Good for
About 80
Sturdy, easy to use
Beginners, daily usucha
About 100
Finer, creamier
Everyday usucha with good matcha
About 120
Very fine
Experienced hands, delicate matcha

Counts are approximate; makers count differently.

  1. Bowl width: about 11 to 13 cm across, so the whisk has room to move.
  2. Flat, wide base: the tines need a floor to work against. A narrow mug makes foam almost impossible.
  3. A spout helps: a bowl with a spout pours neatly into a latte glass.
  4. Holder: the ceramic stand (kusenaoshi, くせ直し) keeps the tines' shape as it dries.

Lesson 6: caring for your chasen

  1. Rinse straight after use in warm water. No soap; it lingers in the bamboo.
  2. Never put it in the dishwasher or leave it soaking for hours.
  3. Dry it on a holder so air reaches the middle and the tines keep their curve.
  4. Do not box it while damp. In a humid Australian summer that is how mould starts. Let it dry fully in open air first.
  5. Replace it when several tines snap or dark spots will not rinse off.
Australian searches for a matcha whisk

Monthly Google searches in Australia. Peaks in November and December, when whisks become gifts.

OctNovDecJanFebMarAprMayJunJulAugSep
matcha whisk · about 9,900 at peak

Peak month for matcha whisk: Nov. Quietest: Sep.

Google Ads Keyword Planner, Australia, all languages, Google Search. Monthly figures are Google estimates, rounded into ranges.

Questions people ask

How do you make matcha with a whisk?
Sift 2 g of matcha into a warm bowl, add 60 to 70 ml of water at 75 to 80°C, and whisk fast in an M or W shape from the wrist for 15 to 30 seconds until fine foam covers the top.
Can I make matcha without a whisk?
Yes. Shake it with water in a sealed jar or use an electric milk frother. A bamboo whisk gives the finest foam.
What water temperature is best for matcha?
Around 75 to 80°C for everyday matcha and about 70°C for a delicate Uji matcha. Boiling water makes it bitter.
Why won't my matcha foam?
Usually because you are stirring in circles or the water is too cool. Whisk fast in an M or W shape from the wrist.
How do I clean a matcha whisk?
Rinse it in warm water straight after use, no soap, then dry it upright on a whisk holder in open air.
How long does a chasen last?
With daily use and good care, several months. Replace it when tines break or mould appears.
E

Eric Huang

Tea instructor, Teafy

Eric is a Taiwanese tea instructor who teaches brewing technique. He writes lessons you can follow at the bench: ratios, temperatures, timing and the hand.

Sources

  1. Teafy brewing guides for Ceremonial Grade and Kyoto Uji
  2. Nara Prefecture, Takayama chasen (高山茶筌), traditional craft listing
  3. Google Ads Keyword Planner, Australia, searches October 2025 to September 2026, checked 11 November 2026

We update this page when the numbers change, and date every change here.

Teas in this guide

Bamboo Chasen, Holder and SpoonMade in Japan. The whisk, the stand that keeps it in shape, and the scoop.From $32.99Complete Chasen Whisk SetWhisk, scoop, holder and ceramic bowl. Everything for the first bowl.From $59.99Ceremonial Grade MatchaFrom our family farm in Shizuoka. Stone milled, first flush, 25 bowls a pouch.From $31.99

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