Matcha whisking techniques for different bowls

[KaiRong]

Hi all,

I bought a nice matcha bowl in Japan when I was travelling there
https://www.keymatcha.com/media/catalog ... l_a515.jpg
The pattern on mine one is different (more beautiful sakura), however the shape is the same. But my problem is that I can't whisk well my usucha in this one, ending in very poor foam on the top.
My other bowl is a more classic one Haku-yu, like in the picture below:

I absolutely don't have any problem getting a nice foamy usucha with this one.

What am I doing wrong with the other one?

Thank you for any help/tips!

[Tead Off]

This is a very tough question to answer as no one can see your technique through these words.

I've often thought about the difference in whisking from one bowl to another. Should there be a need to change your whisking from one bowl to another. I came to the conclusion that there isn't a need to change, but to pay attention to the amount of matcha I scoop into a bowl and the amount of water put into it, keeping it consistent. I don't think I put more than 60ml of water. I put 2 heaping matcha scoops in. When I whisk, I make sure that I go the complete diameter of the bowl and not do short whisks. I also don't drag the bottom with the whisk once I get the rhythm going. It's all in the wrist and finger control. Try to watch some Youtube videos of people preparing matcha.

Now, maybe others have found that varying techniques work for them. It would be great to hear from others. Also, there is the matcha, itself. Perhaps some mix better than others. Maybe some whisks are easier to use than others. Just keep at it.

[hobin]

I think a chawan with a flat bottom is easier to use, you have a wider surface and the water depth is uniform... the sakura you bought seems to have a komogai shape where the bottom is slighly narrower than the surface. try to put less water and see what happens

[Frisbeehead]

Tead Off summed it up very well.

The most important things to pay attention to are matcha/water amount. 60ml and 2 heaping scoops from a bamboo matcha spoon is my go to ratio.

You want to whisk using your wrist, not your arm. Just practice your technique and you will get better.

[hobin]

You want to whisk using your wrist, not your arm. Just practice your technique and you will get better.

I do the opposite. In fact I whisk with my arm, you get a faster, more powerful whisk that way!

[KaiRong]

I guess I figured out what the problem was: my chasen. I got my former chasen in December, and used it quite a lot in the last eight months (I drink 1 or 2 bowls of matcha every day). In addition, it was a cheap Chinese model, and thus not a durable one. I bought a quality Kazuho chasen made in Kyoto, and I was shocked to see how a new and a used chasen looks like next to each other Using the new one I can whisk nice and foamy matcha even in the new bowl.

[William]

I guess I figured out what the problem was: my chasen. I got my former chasen in December, and used it quite a lot in the last eight months (I drink 1 or 2 bowls of matcha every day). In addition, it was a cheap Chinese model, and thus not a durable one. I bought a quality Kazuho chasen made in Kyoto, and I was shocked to see how a new and a used chasen looks like next to each other Using the new one I can whisk nice and foamy matcha even in the new bowl.

Well done. Buying an authentic chasen made in Japan, is the best investment for a nice bowl of matcha!