Matcha & dry flowers oat milk

Fill your mouth with green and flowers!

Matcha (Japanese powdered green tea) can be used in a variety of recipes with great result: ice-creams, matcha latte, cheese-cakes, chocolate, or simply enjoyed as tea. I had the luck in the past to try a bowl of matcha tea (chawan) prepared for me by a Japanese lady (Toshiko-san) who was running a nice original Japanese imbiss here in Berlin (Tampopo, that unfortunately closed some years ago). Before that, my idea of matcha was just a bitter green tea: so wrong!

Matcha tea is much more! Using the special bamboo whisk (kurochiku chasen) and moving her wrist really fast on a no-circular motion, she was able to create a soft green frothy texture that was just like a cloud (almost like a flat white!).

In Berlin you can enjoy matcha latte (vegan or not) in many places, but you can make your own and be equally satisfied with it. For this recipe I am testing the matcha kindly provided to me by Indigo Herbs: their quality is excellent and certified.

As Indigo Herbs states on their website about matcha tea, we have no doubt about the benefits:

Our Ceremonial Grade Organic Matcha Powder is bursting with Essential Vitamins, Minerals & loaded with Antioxidants. It is very High in Vitamin A, an important fat-soluble antioxidant with famous benefits for eye health. Containing almost the full spectrum of B Vitamins, these are essential to brain health, the reduction of tiredness, fatigue & nervous system support. It fortifies the immune system whilst detoxifying the body effectively and naturally.

“…which made everything somehow mystical, like eating a bean jam bun in the dark”

Natsume Soseki “Sanshiro”

Matcha & Dry Flowers Oat Milk

  • Servings: 1 person
  • Difficulty: easy
  • Print


  • · 1 Cup Oat Milk (or any vegan milk)
  • · 1 Tsp Matcha green tea powder
  • · mix dry flowers and cinnamon (*optional)


  1. Add the matcha powder to 1 cup of oat milk and dissolve it
  2. warm the milk in a milk pan and bring it almost to boil
  3. whisk with a bamboo whisk, avoid circular motions, that won’t help to create the foamy texture, the secret is to don’t push the brush ’till the bottom of the pan, but keeping it on the surface and  doing a zigzag motion
  4. Gently pour it on your favorite cup
  5. Sprinkle with some dry flowers mix ( I am using the one by Sonnentor)

Tips: for a sweeter version you can add 2 teaspoons of maple syrup!

CategoriesFall Japan