How frothy should matcha be? A couple of times now I’ve seen video of usucha being prepared in Japan by experts and was surprised by how little froth there was. For example:
In contrast, I naturally whisk vigorously which produces an abundance of froth:
Which is correct?
Matcha - How Much Froth?
i prefer more froth but am not sure which is 'correct'
Urasenke school makes matcha more frothy, on the other hand Omotesenke makes it less... depends on the school as well as personal taste.
There are some differences during the tea ceremony performed by Urasenke and Omotesenke. For example, Urasenke whisks the Macha strongly so that the froth is covered with a layer of foam. Omotesenke has some foam on top of the tea too but leaves, what is referred to as a "lake", in the center open and free of foam.
Reference here
Thank you for clearing that up, @Elise.Elise wrote: ↑Thu Feb 28, 2019 3:19 amUrasenke school makes matcha more frothy, on the other hand Omotesenke makes it less... depends on the school as well as personal taste.There are some differences during the tea ceremony performed by Urasenke and Omotesenke. For example, Urasenke whisks the Macha strongly so that the froth is covered with a layer of foam. Omotesenke has some foam on top of the tea too but leaves, what is referred to as a "lake", in the center open and free of foam.
Reference here