Matcha Milk Recipe | Ceremonial Grade Matcha

 Freshly whisked Matcha Milk using Ceremonial Grade Matcha, Okumidori. Sourced from the first flush harvests in the beautiful Uji, Kyoto, it's bursting with extreme umami and packed with L-theanine.

Be prepared to get whisked away with extreme intensity and umami!


  • Chawan (bowl)
  • Chasen (bamboo whisk)
  • Chasen holder (whisk holder)
  • Scoop
  • Sift


  • 5 - 7g of Okumidori powder
  • 50 - 70 ml of warm water (70 - 80°C preferred) 
  • 130 - 150 ml milk of your choice
  • 15 ml sugar syrup (optional)


1. Sieve 5 - 7g of Okumidori powder.

2. Add 50 - 70 ml of warm water (70 - 80°C preferred) 

3. Whisk thoroughly to prevent any lumps.

4. Start foaming the mixture by whisking in a 'zig-zag' motion, creating a 'M' shape.

5. In a cup, pour approximately 130 - 150ml of your preferred choice of milk, along with sugar syrup (optional) and ice cubes.

6. Carefully pour your whisked matcha into the cup, creating lovely gradient.

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