One of the most iconic parts of preparing matcha is the creamy green foam that rises to the surface as you whisk. From the Japanese tea ceremony to modern matcha lattes, this frothy layer signals quality and tradition. But why does matcha foam so well, while a regular cup of green tea doesn’t foam at all? What Is Foam? In simple terms, foam is just air bubbles trapped in liquid. When you whisk or pour a drink, air enters and forms bubbles. But for those bubbles to last, the liquid needs certain natural stabilizers — molecules that surround the air pockets and keep them from popping. That’s why whisking matcha creates a silky layer of froth, while stirring plain water does not. Why Matcha Foams So Well The secret lies in how matcha is made. Unlike green tea, which is brewed by steeping leaves, matcha is stone-ground powder. When you whisk matcha, you suspend the entire tea leaf in water. This means your cup contains all the natural foam-building compounds that don’t usually dissolve in a simple infusion. Studies on matcha foam science show that: Together, these compounds act like a “molecular whisk,” trapping air and giving matcha its signature creamy foam. Why Green Tea Doesn’t Foam So what happens with regular green tea? When you steep green tea leaves, only the soluble compounds dissolve into the water. Most of the important foam stabilizers — proteins, pectins, and certain amino acids — stay locked inside the leaf. Without them, any bubbles that appear on the surface pop almost instantly. That’s why green tea may show a thin layer of bubbles when poured, but it will never develop the dense, velvety matcha foam you see in a chawan. Tradition meets hemistry Foam has been part of tea culture for centuries. In the Song Dynasty (China), whisked tea was judged by the quality of its froth. Japanese tea ceremonies adopted the same principle: fine, bright foam means high-quality matcha and skilled preparation. Modern research confirms what tea masters already knew — matcha’s natural chemistry makes it a unique foaming tea, unlike any infusion. Key Takeaways So the next time you whisk your bowl and see that layer of froth, remember: you’re not just making tea. You’re experiencing a tradition backed by centuries of culture — and proven by modern food science. About Thess Matcha At Thess Matcha, we go beyond the cup. Our work focuses on research, development, and quality control of tea powders, with a special emphasis on matcha. Alongside scientific exploration, we also organize workshops and tastings to share authentic matcha culture with the community in Greece and beyond. Written by Athanasios Gerasopoulos (Chemist BSc., MSc.), founder of Thess Matcha.

Matcha: the most viral beverage of recent years is gaining an increasing number of consumers in the Greek market! But how can we distinguish quality from price? Discover the secrets of good quality Matcha, from the intense green color and the “umami” flavor to the ideal granulation. We examined various Matcha powders available in the Greek market, and the results will surprise you! Are you ready to find the best option for you? Read more to learn how to choose the perfect Matcha powder!