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Vejo's new Matcha Latte blend photographed from overhead sitting in a glass cup with ice on a white marble countertop and kitchen towel tucked to the side of a white Vejo device.

What's Inside: Our New Matcha Latte with Oatmilk

For nearly a thousand years, matcha tea has been a chosen morning ritual for its simplicity and sustainability. Matcha is lauded for its ability to provide a sustained energy boost thanks to the collaborative action of the amino acid L-theanine with caffeine. L-theanine slows the metabolism of caffeine, thereby easing you into your caffeine fix, and eliminating the caffeine crash you may associate with other morning beverages. 

This is why we formulated our newest morning blend, Matcha Latte with Oatmilk. With no added sugar, the natural oatmilk smoothes and balances the antioxidant-rich matcha for a delicious boost to your day. Get your morning caffeine, without the afternoon crash.

What’s Inside Vejo’s Matcha Latte?

Vejo's new Matcha Latte blend photographed from overhead sitting in a glass cup with ice on a white marble countertop and kitchen towel tucked to the side of a white Vejo device.

With just two main ingredients, our Matcha Latte with Oatmilk blend is incredibly simple. But, the list of benefits from both of these ingredients is incredibly long. Here’s how Matcha Latte can impact your morning routine in a big way. 

Organic Japanese Matcha Powder
The entire leaf of the matcha plant is ground into a powder, ensuring that you are benefiting from the plant as a whole. Matcha contains antioxidants, amino acids, vitamins, minerals, and fiber. In fact, matcha contains higher antioxidant levels on a per-gram basis than any other known fruits or vegetables—about 15 times the amount found in wild blueberries. 

It is also a great source of natural energy -- just one Matcha Latte blend contains 56mg of caffeine. Where matcha really shines, though, is in how that caffeine is released into your system. One of the key components of matcha is L-theanine, an amino acid that slows the metabolism of caffeine. This means you’ll get a more sustained energy boost throughout the day, instead of a short, sudden jolt that quickly fades.

Organic Oat Powder
A lot of matcha teas tend to taste harsh and bitter. To smooth out the taste and consistency of our Matcha Latte blend, we incorporated organic oats. It’s 100-percent natural and instantly dissolves into your blend without hot water. What’s left is a smooth taste with no bitterness, and no artificial flavors, added sugars, or colors. 

Get Hours of All-Natural Energy

A woman holding her white Vejo and glass of Matcha next to a small grove of deep purple lavender in the morning sun.

Our Matcha Latte blend makes for the perfect morning ritual, but more than that, it’s unique caffeine profile allows you to enjoy it any time throughout the day—delivering sustained energy without the coffee crash, and providing elevated focus. The flavor of organic matcha, creamy oatmilk, and a natural hint of vanilla make for a guilt-free blend that's as delicious as it is good for you.

Grab your Vejo blender and Matcha Latte, and in 30 seconds you’ll get an all-natural energy boost lasting hours. Revamp your morning ritual with a creamy, antioxidant-rich coffee alternative for sustained energy, focus, and ultimate zen.

How Vejo Blends Are Formulated: It takes quite a bit of work, research, and testing to get to our final product at Vejo. When you put a pod in our blender, you’re getting months (even years) of hard work from doctors, nutritionists, and researchers to ensure you’re getting the best ingredients possible. All of our ingredients undergo rigorous third-party testing for purity and ingredient identification. Our Quality Assurance Program also tests for heavy metals and microbes to ensure all products meet strict requirements; products that do not meet these requirements are rejected. In fact, we have a lengthy list of “never ingredients” we’re proud to say will never make it into our blends.


References: Wu X, Beecher GR, Holden JM, Haytowitz DB, et al. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J Agric Food Chem. 2004 Jun 16;52(12):4026-37. doi: 10.1021/jf049696w.

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