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Matcha - How Much Froth?
Posted: Thu Feb 28, 2019 1:10 am
by Baisao
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:
- 92267ECB-7292-46EB-9C48-CC4D89090312.jpeg (487.34 KiB) Viewed 4565 times
In contrast, I naturally whisk vigorously which produces an abundance of froth:
- 4EA360D1-EAFA-4C24-AB2D-FF962439A195.jpeg (144.15 KiB) Viewed 4565 times
Which is correct?
Re: Matcha - How Much Froth?
Posted: Thu Feb 28, 2019 2:47 am
by pedant
i prefer more froth but am not sure which is 'correct'
Re: Matcha - How Much Froth?
Posted: Thu Feb 28, 2019 3:19 am
by Elise
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
Re: Matcha - How Much Froth?
Posted: Thu Feb 28, 2019 10:52 am
by debunix
I like a lot of foam because the texture adds fun to the drinking.
Re: Matcha - How Much Froth?
Posted: Thu Feb 28, 2019 2:28 pm
by Baisao
Elise wrote: ↑Thu Feb 28, 2019 3:19 am
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.