His whisking is fine. Different teaceremony schools in Japan whisk matcha differently. Thick foam layers are common for the Urasenke school and are widely popular but the Omotesenke school I follow, for example, teaches less foam and a little "lake" without any. The most important thing is no clumps
Just buy them separately, though for the matcha I recommend getting the good stuff. Not just a ceremonial marketing term. MK’s Isuzu matcha is a good start for the price.
how much is it? bcs i think cheaper matcha needs lot of powder for it to have that bitter matcha taste, bcs i had culinary grade matcha, i atleast need 2tbs of matcha powder for it to be strong (its 4am here, i haven't sleep all daylong psrdon me if my grammar is sucks af)
@UCW7W4YBMMlNupAQk42Ot0KA you bought a culinary grade matcha and which is generally used for cooking (where you need a lot of it) or mixed drinks. It may still be pleasant to drink straight if you enjoy its taste profile. It's different from the first harvest “ceremonial” grade. Also to note, matcha oxidizes real fast, you will notice the taste changing over time, if you use a big bag little by little to make drinks over weeks/months.