You don't need to buy anything to improve your froth. The most common culprits are easy to fix with what you already have.

Water temperature is the biggest offender. If your water is boiling or even just above 175°F, you're scalding the matcha. That kills the delicate compounds that create foam. Let your water sit for a couple of minutes after boiling, or use a thermometer if you have one. Aim for 160–170°F—that's the sweet spot.

Whisking technique matters more than you think. Circles create a vortex that spins the matcha around but doesn't incorporate air. Instead, move your whisk in a rapid W or zigzag pattern. This pulls air into the liquid and builds that frothy layer. Keep it up for 30–45 seconds, until you see a creamy foam on top.

Sift before you whisk. Clumps in matcha powder won't froth properly—they just sink. Use a small strainer to sift your matcha into the bowl first. This takes ten seconds and makes a world of difference.

Check your bowl shape. A wide, shallow bowl gives you room to whisk effectively. If you're using a narrow cup, the whisk can't move freely. That doesn't mean you need a fancy chawan—just something wider than a typical mug.