MUKU Oat Milk Reserve 30g tin beside an oat milk matcha latte and a linen cloth

Kyoto, est. 1818

Matcha, made
only for oat milk.

Designed to taste its best in oat milk.

Made for milk, not for sipping.
Naturally sweet. No sugar needed.
Blended by Japan's #1 Grand Tea Master.

Matcha was never made for milk.

Matcha being poured into a glass of oat milk, close-up

One morning in Los Angeles, we ordered a matcha latte.
It was a beautiful green. One sip, and we knew — this was not the matcha we know from Kyoto.
It was either bitter, or simply gone — vanished into the milk. None of matcha's natural sweetness or aroma ever reached the cup.

Matcha has regions. Cultivars. Steaming, firing, blending.
And when the milk changes, the right matcha changes completely.
Still, nobody was designing matcha for each milk — oat milk, whole milk, each with a blend of its own.

So we made one that was.

A word from the tea master

"Matcha shows its true character the moment it meets milk. That conviction guided every blend we tested."

Keisuke Hori — The Tenth-Dan Tea Master, champion of Japan's National Tea Appraisal Competition.

The tenth dan is the highest rank in Japanese tea appraisal. Since the national competition was founded in 1956, only 30 tea masters have ever reached it (as of March 2026).

Antique wooden tea box with hand-painted Japanese characters

The Company Behind MUKU

MUKU KYOTO comes from a Kyoto tea house that has done one thing since 1818: Uji tea. Now the house brings MUKU, its own matcha, to America.

Our story

Oat Milk Reserve Ceremonial Matcha

30g Tin —
12 lattes · $49

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Oat Milk Reserve Ceremonial Matcha

60g Pouch

One-time $98 · Subscribe · $83 per delivery

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Matcha being poured into a glass of oat milk on a wooden board

Chosen by people. Measured by science.

Blind-tasted by 100 matcha-latte lovers across two Los Angeles tastings; the blend they chose became MUKU.

Every MUKU blend is proven twice. First, people: twice in Los Angeles, 100 matcha-latte lovers blind-tasted our blends — the one they chose became MUKU. Then, science: at MUKU Lab, our research lab in Kyoto, we analyze what's inside every blend we make.

1.5× L-theanineof the 17 US matchas we tested

Of the 17 ceremonial matchas we tested in the US, MUKU measured the highest L-theanine — the amino acid behind matcha's natural sweetness — about 1.5× the average. The sweetness you taste isn't flavoring. It's measurable. That's why no sugar is needed.

Matcha, made only for oat milk.

Matcha was never made for milk.

The Company Behind MUKU

30g Tin — 12 lattes · $49

60g Pouch

Chosen by people. Measured by science.

A better morning, one latte at a time.

Matcha, made
only for oat milk.

30g Tin —
12 lattes · $49

A better morning,
one latte at a time.