The Matcha 30-20-10 Rule (How to Get Perfect Matcha Every Time)
If you’ve ever made matcha that tasted clumpy, flat or just “off”, it usually comes down to one thing: how it’s whisked.
Matcha doesn’t dissolve like coffee. It needs to be properly suspended in water to unlock its flavour, texture and natural foam. That’s where the 30-20-10 rule comes in.
This simple method is used by tea makers to get smooth, creamy matcha every time, especially when using traditional tools like a bamboo whisk.
First, a quick refresher: what is matcha?
Matcha is a powdered green tea from Japan, traditionally used in tea ceremonies. Instead of steeping leaves and discarding them, you consume the entire leaf in powdered form.
That’s why preparation matters so much. You’re not just making a drink, you’re working with a very fine, delicate powder that needs the right technique to shine.
What is the 30-20-10 rule?
The 30-20-10 rule breaks the whisking process into three simple phases:
30 seconds – dissolve:
Whisk briskly in a zig-zag “W” or “M” motion to fully disperse the matcha powder into the water.
This step removes clumps and creates the base texture.
20 seconds – build foam:
Keep whisking, but with lighter wrist movement.
This introduces air and builds fine microfoam.
10 seconds – smooth:
Finish gently, popping any large bubbles and polishing the surface for a silky, café-style finish.
Total time: about one minute.
Why this method works so well
Matcha particles don’t dissolve, they suspend. The 30-20-10 rhythm:
Fully hydrates the matcha powder
Creates finer foam instead of big bubbles
Improves mouthfeel and flavour
Reduces bitterness and chalkiness
In short: better texture, better taste, better experience.
The tools matter (a little)
You don’t need a full tea ceremony setup, but one tool makes a big difference:
A bamboo whisk (chasen).
Compared to a spoon or electric frother, a chasen:
Creates finer foam
Prevents clumps
Gives better control
It’s the easiest upgrade you can make.
Common mistakes that ruin matcha
A few things that sabotage even good matcha:
Using boiling water (scorches the powder)
Skipping the whisk step
Using old or oxidised matcha
Buying matcha in large 100g+ bags (air kills matcha fast)
Fresh, high-quality, well-whisked matcha is a completely different drink.
A note for first-timers
Just like coffee, most people don’t love matcha black on day one.
It’s totally normal to:
Start with a matcha latte
Add a touch of sweetener
Ease into the flavour
Your palate adapts quickly, especially with good matcha.
Final thoughts
The 30-20-10 rule is one of those small techniques that makes a huge difference.
Same matcha. Same ingredients. Completely different result.
If you want smoother texture, better foam and a more enjoyable daily ritual, this method is the easiest place to start.
Ready to try it yourself? Explore our ceremonial matcha here