>>21646461
Yeah, don't like smash it against the bottom. Sad but true you're going to have to buy a new whisk every so often, depending on quality, quantity, and skill level between every year to every 5 or so years. You'll get a feeling for how much stress each whisk can handle (as they're hand made from raw plant material, they're all a bit different).
Matcha is thicker than regular tea and a bit granular in texture. if you have measuring tools try 2 grams sifted matcha for 60ml (2 oz) for the lighter side of matcha (Usucha)and 4 grams to 30ml for the thicker side (Koicha). Koicha is almost like a thick paint in texture but you can water it down if you really want to try it and don't like it.
Start with pouring a fraction of the water over your whisk into the sifted matcha and stir rotationally to get it into a super thick paste that's evenly distributed, then pour the rest over your whisk into the bowl and stire vigorously for 15+ seconds in an M pattern zig-zaging the bowl. It should get really really foamy. If you get a standard bamboo matcha scoop and have a decent bowl that has some indication for water level (nice ones do this with interior artwork that hides the cheating) and do it a few times you won't need to measure it and you'll know what it's supposed to be like. Matcha is usually eyeballed in brewing compared to Gong Fu, but measuring does help you get the hang on what you're generally going for