Good news: weak froth is fixable, and the fixes are quick. Here's the routine that turns a flat bowl into a creamy one.

Replace the "just add hot water" habit with sifting. Use a small strainer or your chasen to sift the matcha into the bowl. This breaks up clumps that trap dry powder and refuse to mix. It takes ten seconds, and it's the single biggest upgrade for consistent froth.

Replace boiling water with 160–170°F (about 70–75°C). If you don't have a temperature-controlled kettle, boil and let it sit for two to three minutes. Or use the old trick: pour and wait until the steam stops roaring. The goal is water that's hot enough to extract flavor but not so hot it kills the foam.

Replace circular stirring with a brisk "W" motion. Hold the chasen upright and move it side to side, pulling the whisk through the liquid. You want bubbles, not foam on top of still water. Keep going for 15–20 seconds until you see a fine, creamy layer. Don't overwhisk—that breaks the foam down again.

Replace the "just use it" habit with a freshness check. Before you brew, glance at the harvest date on your tin. Ceremonial-grade matcha is best within six months of harvest, and once opened, you've got about a month of peak froth. If yours is older, no amount of technique will save it. That's not a failure—it's just the nature of the product.