Now, what not to do.

Don't re-boil water. Re-boiled water has less oxygen, which means less foam. Always use fresh, filtered water.

Don't over-whisk. More than 30 seconds can make the matcha bitter and the foam coarse. Stop when you see a smooth, creamy layer on top.

Don't use old matcha. If your tin has been open for over 6 months, it's likely lost its vibrancy and foaming power. Store it airtight in the fridge to extend freshness.

Don't skip the sifter. Even if you're in a rush, sifting takes 10 seconds and prevents those stubborn clumps that kill froth.