Origin
Uji, Kyoto
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Suzukumo by Marukyu Koyamaen - Summer Limited Edition
$50.00
Please read An Important Update on Matcha Pricing and Availability for more information
Suzukumo is a summer-ready, freeze-dried ceremonial-grade matcha from Marukyu Koyamaen, engineered for effortless cold-water preparation. Thanks to a patented drying method, it mixes smoothly without sifting—just shake and enjoy a frothy, refreshing matcha in seconds.
About this item:
- Freeze-Dried Ease: Ultra-fine powder that dissolves instantly—no whisking, clumps, or sifting required.
- Bright & Refreshing Flavor: Delicate vegetal sweetness with crisp umami and a clean, cool finish—designed for both cold and hot serving.
- Perfect for Summer: Ideal for quick iced beverages—simply add cold water, shake, and drink.
- Elegant Uji Craftsmanship: Crafted by Marukyu Koyamaen in Uji, Kyoto, upholding centuries of matcha expertise.
- Portable 20 g Can: Compact, fresh-sealed canister—perfect for on-the-go sipping and effortless preparation.
Details
Shipping & Returns
Our Shipping Commitment: We understand you're excited to receive your order! Our team works diligently to process and ship all orders within 2 business days. We'll do our best to get your items packed and on their way to you as quickly as possible.
Returns & Delivery Issues: Your satisfaction is important to us. Please be aware that due to the nature of our products, food items cannot be returned. However, if there is any issue with your delivery, such as damage or a discrepancy, please contact us immediately. Our dedicated team will be happy to assist you and find a suitable solution.
Tasting Notes
Vibrant umami with floral, sweet, and slightly creamy notes—cool, refreshing, and instantly enjoyable
Strength
Taste
Fragrance
How to Prepare
Matcha Latte
Combine matcha's natural sweetness and crisp green bite with the creamy texture of milk.
Step 1: Sift 3g (0.11 oz) of matcha (2 heaping tea ladles or 1.5 level teaspoons.)
Step 2: Pour boiling water into a teacup to cool it to 80°C (176°F), then pour 100 ml (2 oz) into tea bowl.
Step 3: Whisk vigorously 15 seconds, making an "M" shape.
Step 4: Add 100 ml (3.4 oz) of warmed or foamed milk into mug.
Usucha (thin tea)
The standard matcha whisking method, made to be a normal, liquid consistency.
Step 1: Sift 2g (0.07 oz) of matcha (1.5 heaped tea ladles or 1 level teaspoon.)
Step 2: Pour boiling water into a teacup to cool it to 80°C (176°F), then pour 60 ml (2 oz) into tea bowl.
Step 3: Whisk vigorously 15 seconds, making an "M" shape.
Koicha (thick tea)
Matcha made into a rich, thick paste by using less water and more matcha powder per serving.
Step 1: Sift 4 g (0.14 oz) of matcha (3 heaping tea ladles or 2 level teaspoons.)
Step 2: Cool boiling water to 80°C (176°F) in teacup, then pour 30 ml (1 oz) into bowl, just covering matcha powder.
Step 3: Whisk slowly for 15 seconds moving back and forth.
