Is thicker matcha foam better?

Is thicker foam better for matcha?

No, thicker foam is not necessarily better for matcha.

Reasons

In traditional Japanese tea ceremonies, the quality of matcha foam is a key criterion for evaluating tea preparation. Ideal foam should be fine, uniform, and glossy, not simply thick. Reasons include:

• Balanced Taste: Excessively thick foam, often caused by over-whisking or improper water temperature (e.g., too hot), can make the tea taste bitter or astringent, ruining its smooth texture.
• Aesthetics and Function: The tea ceremony emphasizes harmony and refinement. Fine foam blends tea powder and water more effectively, enhancing aroma and flavor, while thick foam may appear coarse and disrupt visual harmony.
• Tea Ceremony Principles: According to Japanese tea traditions (e.g., the Sen no Rikyū school), foam should be "creamy smooth" and moderately thick, embodying the spirit of "harmony, respect, purity, and tranquility."

Characteristics of Ideal Foam

• Texture: Foam should be fine and uniform, covering the tea bowl's surface without large bubbles.
• Preparation Method: Use a bamboo whisk (chasen) with moderate force (in a "W-shaped motion") and warm water (70–80°C).
• Effect: Delivers a smooth, sweet taste and enhances the tea's visual appeal.

In summary, the value of matcha foam lies in its quality, not thickness, pursuing perfection in the overall experience.