Matcha is currently used in a wide variety of food products as a healthy and fashionable food ingredient. However, matcha, a finely milled green tea powder, cannot be dissolved sufficiently in the system so that the problem of its suspension property in aqueous systems needs to be solved for its application in commercial beverages. This study was done to examine rheological properties of matcha milk tea blended with different proportions of microcrystalline cellulose (MCC) and carrageenan. It was demonstrated that the addition of MCC and carrageenan at levels of 0.3–0.4 and 2.7–3.0 g/L, respectively rendered the system stable with a viscosity of 5–7 mPa·s and thixotropic loop area of 4.31–4.47 Pa/s.