The 30/20/10 rule is a simple whisking method used to create smoother matcha with finer foam:
- Whisk firmly for 30 seconds to mix the powder and water.
- Whisk more lightly for 20 seconds to build foam.
- Finish gently for 10 seconds to remove larger bubbles and smooth the surface.
It takes about one minute from start to finish.
It is worth knowing that this is not an official rule from the Japanese tea ceremony. It is a modern technique shared online to help beginners remember how to whisk matcha.
How to Use the 30/20/10 Method
Start by sifting 1 to 2 grams of matcha into a wide bowl. Add a small amount of hot water that is below boiling.
For the first 30 seconds, move your bamboo whisk quickly back and forth in an M or W shape. Avoid stirring in circles. The goal is to spread the powder evenly through the water.
For the next 20 seconds, keep whisking but use a lighter wrist movement. This introduces air and helps create smaller bubbles.
During the final 10 seconds, bring the whisk closer to the surface and slow down. Gently break up any large bubbles until the foam looks finer and more even.
Matcha does not fully dissolve like sugar or instant coffee. Its tiny particles remain suspended in the water, which is why whisking technique affects the texture so much.
Do You Have to Whisk for a Full Minute?
No. You do not need to stare at a timer every time you make matcha.
In everyday use, you may get a smooth cup after 20 to 30 seconds of fast whisking followed by a few slower finishing movements. Whisking speed, water amount, bowl shape and technique can matter more than following the seconds perfectly.
The 30/20/10 method is most useful when you are new to matcha and do not yet know what the whisking motion should feel like.
What If Your Matcha Is Still Clumpy?
Whisking longer will not always fix clumps.
Sift the powder before adding water, use a wide bowl that gives your whisk room to move, and avoid adding all your milk immediately. Make a smooth matcha base with water first, then pour it into your latte.
A bamboo whisk also creates finer foam than stirring with a spoon. Our 100-prong bamboo whisk is designed to break up the powder and bring air into the matcha as you whisk.
Use the Rule as a Starting Point
The 30/20/10 rule can help you learn the rhythm of whisking matcha: firm at the beginning, lighter through the middle and gentle at the end.
Once you understand that motion, you probably will not need to count the seconds anymore. You will be able to see when the powder is evenly mixed, the foam is fine and your matcha is ready to drink.
