A game

Whisk It

Good matcha foam comes from three things: water at 70 to 80°C, sifted powder, and a fast M or W zigzag from the wrist for about 15 to 20 seconds. Set the water, choose whether to sift, then whisk your bowl and see how close you get to a tea master's foam.

Step 1, water

95°Ctoo hot

Step 2, sift the matcha first?

You get 20 seconds. Stirring in circles barely foams; stopping lets the foam sag.

How to whisk matcha for real

Sift 1 to 2 g of matcha into a wide bowl, add 70 ml of water at 70 to 80°C, and hold the chasen upright with its tips just touching the bottom. Whisk back and forth in a quick M or W from the wrist, not in circles, until the surface is covered in fine foam, then lift the whisk out from the centre.

More: How to make matcha · Matcha whisk (chasen) · Log your bowl in Ritual