Abstract: Fuzzy mathematics analysis was applied to screen the matcha materials to make matcha milk beverage with 2.0 g/100 g contents of protein using milk powder and matcha as main materials. The effects of whole-to-skimmed milk powder ratio, sugar dosage, matcha dosage, dilute cream dosage and complex thickening stabilizer dosage on the sensory evaluation were studied by single factor experiments. The optimum formula by response surface methodology was whole-to-skimmed milk powder ratio 4.3:1, sugar addition 6.16%, matcha addition 0.81%, dilute cream addition 0.5% and complex thickening stabilizer addition 0.19%. The sensory scores for the validation experiment was 85.1 scores.The matcha milk beverage was subjected to ultra-high temperature sterilization at 139℃ for 4 seconds. The microbiological test results were qualified, the protein contents was 2.0 g/100 g, the solid content was 12.5%, and the pH was 6.85. The resulting matcha milk beverage had a light green color, mellow aroma, suitable sweetness and delicate mouthfeel. Stability observation and tasting evaluation results indicated that the product could be stored for 6 months.