Is More Foam Better for Matcha?

No, more foam is not necessarily better for matcha. In traditional Japanese tea ceremonies, the quality of foam takes precedence over quantity. Here are the key reasons and explanations:

1. Quality Over Quantity in Foam

• Ideal matcha foam should be fine, uniform, and glossy, forming a thin yet persistent layer (known as "泡立ち").
• Excessive foam tends to be coarse and loose, often indicating poor whisking technique (such as using excessive force with a bamboo whisk), which compromises the tea's flavor and aroma.
• According to tea ceremony standards, foam aims to enhance the tea's smoothness and taste rather than merely pursuing volume.

2. Negative Effects of Excessive Foam

• Diminished Taste: Over-whisking releases more tea polyphenols, resulting in a thinner or more bitter brew.
• Aesthetic and Experiential Impact: The tea ceremony emphasizes "harmony, respect, purity, and tranquility." Fine foam reflects the tea master's skill and the tea's quality. Coarse foam disrupts visual elegance and the drinking experience.
• Practical Issues: Excessive foam may cause spills or make drinking difficult.

3. Identifying Ideal Foam

• Standards for high-quality matcha foam:
  • Moderate thickness: Covering the tea surface by about 1–2 mm, evenly distributed.
  • Fine texture: Resembling milk froth, without large bubbles or hollows.
  • Persistence: Foam should maintain its form without rapid dissipation.
• Achieved through proper technique: Use a bamboo whisk (chasen) to whisk gently in a "W" motion for 15–20 seconds.

In summary, matcha foam prioritizes balance and refinement over sheer quantity. Within tea ceremony culture, this embodies respect for detail and the authentic essence of the tea.