Yes, but we go beyond that. "Ceremonial Grade" is actually a marketing term created outside of Japan. At Maru Take Ebisu, we only carry authentic, master-blended matcha crafted specifically for traditional Japanese Tea Ceremonies (Sado). In Japan, true premium matcha is ranked by its suitability for "Koicha (Thick Tea)" and "Usucha (Thin Tea)."

To be brutally honest, trying to imagine the taste of matcha based solely on its "cultivar" (such as Samidori or Asahi) is a massive misconception.
Just like rice or wine, the true flavor and quality of matcha are not determined by the cultivar itself, but by its "Terroir" (the specific environment, soil, and fertilizer where it was grown) and the traditional art of "Gogumi" (master blending). Even the exact same Samidori cultivar will taste completely different depending on whether it was grown on a fertile riverbank or in a foggy mountain.
At Marutake Ebisu, we don't sell the kind of shallow matcha that can be defined merely by a cultivar name. We proudly sell the profound history of authentic Terroir and Gogumi crafted by historic Uji tea masters.

The Truth: We prioritize "The Umami Experience" and "Verified Safety" over marketing labels. To a true tea professional, an "Organic" label is meaningless if the taste is bitter and thin. In Japan, we are often surprised that visitors buy lower-quality tea simply because of a label. At Maru Take Ebisu, we choose Safety and Taste over marketing buzzwords.
Why we prioritize Flavor and Safety over Labels: Nutrients for Umami: To achieve the pinnacle of "Uji Umami," tea leaves require high-quality nutrients to produce Theanine?the amino acid responsible for matcha's natural sweetness and relaxing effects. It is currently impossible to reach this level of flavor and richness using 100% organic methods.
World-Class Safety Standards: Japan’s pesticide regulations are among the strictest in the world. Our tea leaves undergo rigorous monitoring and testing by the Kyoto Prefecture and JA (Japan Agricultural Cooperatives). Residue levels are consistently far below international safety limits.
Family-Trusted Quality: We only sell what we?and our own families?drink every day with total peace of mind. We invite you to experience the profound, authentic taste of Uji tea, backed by science and tradition.

The Secret: Japan’s tap water is actually "Soft Water," which is the perfect partner for Matcha. Have you ever wondered why Matcha tastes so incredibly vibrant and smooth in Japan? It’s not just the whisking technique?it’s the water. Japan’s tap water is naturally soft, making it the ideal partner to unlock the deep "Umami" of Uji tea.
If your local water is hard (common in Europe/US), follow these professional tips: Ion-Exchange Filter: Use a pitcher filter (like Brita) to reduce water hardness.
The "Long Boil" Trick: If you only have tap water, boil it for 3-5 minutes without the lid. This can slightly reduce temporary hardness and remove chlorine.
Check the Label: If buying bottled water, look for "Soft Water" or a TDS (Total Dissolved Solids) below 50mg/L. Avoid "Mineral Water" for the best flavor.
Don't let hard water ruin your premium tea. A small change in your water will bring you closer to the authentic taste of Japan!

To enjoy the full aroma and vibrant color of our stone-ground matcha, follow these professional steps
Sift (Crucial): Sift 1.5g to 2g (about 2 bamboo scoops) of matcha into a bowl to remove any clumps. This is the secret to a smooth, creamy froth.
Water Temp: Prepare hot water at 80°C (176°F). Never use boiling water (100°C), as it will burn the delicate tea leaves and create unwanted bitterness.
Whisk: Pour about 70ml to 80ml of water. Using a bamboo whisk (Chasen), whisk vigorously in a zigzag "M" motion until a fine, creamy foam forms on the surface.
Savor: Inhale the fresh aroma first, then experience the deep "umami" flavor that only our "Grind-to-Order" matcha can provide.

Not at all! High-quality stone-ground matcha naturally forms small clumps due to static electricity. This is actually a sign of its fineness and purity. Please be sure to sift your matcha before whisking to ensure a smooth, creamy foam.

The truth: Modern summers are too hot for "room temperature." Matcha is as delicate as fresh greens. Its greatest enemies are heat, light, and humidity. Leaving it on a kitchen counter over 30°C (86°F) is a recipe for disaster.
Our Commitment: We never use third-party heated warehouses. Unlike mass-market retailers, we fulfill every order directly from our own temperature-controlled facility. We treat matcha like a "living" product to ensure its vibrant color and aroma.
The Golden Rule: Use the Fridge.
Always Fridge: Store it in the refrigerator (or vegetable drawer).
The "Wait" (Crucial): After taking it out, wait 20-30 mins before opening. Opening a cold tin in a warm room causes "condensation," which ruins the tea instantly.

Matcha provides "Zen-like Focus" without the crash. While caffeine levels are similar (64mg in 2g Matcha vs. 80mg in 140ml Coffee), Matcha contains L-Theanine, which smooths out the energy boost for 4-6 hours.

The secret to café-quality sweets: Don't settle for "Cheap Baking Grade." In the market, many products labeled "Matcha" are actually just powdered green tea grown without proper shading. These lack aroma and are only bitter.
Our Pro Tip: For the best flavor and color in your cakes or lattes, we recommend our "Practice Rank" (Entry-level Ceremonial) matcha. While high-end tea for ceremony is too delicate for baking, low-quality baking grade is too bitter. Our practice-rank matcha (around JPY 1,500-2,000 per 40g) retains its profound umami and vibrant aroma even when mixed with cream or milk.
Why "Cheap Baking Matcha" is a risky choice. Read the honest truth: