If you're making matcha as a gift (or serving it to guests), presentation matters. Here's what to do.

Use a bamboo whisk (chasen). A chasen with 80+ tines creates a finer, more stable foam than a fork or electric mixer. If you don't have one, a handheld milk frother works in a pinch—but the chasen gives that authentic, smooth texture.

Warm your bowl first. Rinse the bowl with hot water and dry it before adding matcha. Cold ceramic can drop the water temperature below the sweet spot, making it harder to froth.

Add a tiny splash of hot water first. Mix the matcha and a little water into a paste, then add the rest. This prevents clumps and gives you more control over foam.