One scoop. One better morning.

The MUKU Method — this is how we make ours.

The same cup we poured in Los Angeles — where 100 matcha-latte lovers chose this blend.

1 SCOOP — one level scoop (2.5 g) into a cup.
2 WHISK — pour 1 oz (30 ml) of hot water (160–175°F / 70–80°C) over the matcha and whisk until smooth.No whisk? A shaker or a milk frother works just as well. Your ritual, your way.
3 FILL — a glass with ice, then oat milk (about 2/3 cup / 160 ml).Want it hot? Same steps — skip the ice, warm the milk.
4 POUR — the matcha over the milk, slowly. Green over white.

Good to know. Water hotter than this brings out bitterness. One tin makes 12 lattes.

Made for milk, not for sipping.

Expensive matcha doesn't automatically make a great latte. Matcha changes the moment it meets milk — which is why MUKU is designed to taste its best as a latte, not on its own. And because the right matcha changes with the milk, Oat Milk Reserve is built for exactly one cup: the oat milk latte.