Ceremonial Japanese matcha is more expensive because of the care, quality, and tradition behind its production. Here’s why:

• Labour-Intensive Farming
  Mujo Matcha is shade-grown for weeks, hand-picked, and processed with great precision to preserve nutrients and flavour.
• Only the Best Leaves
  Ceremonial grade uses the youngest, most tender leaves from the top of the plant. Fewer leaves means higher quality.
• Stone-Ground by Hand
  The leaves are slowly stone-milled into a fine powder, preserving taste and nutrients but taking hours to produce small amounts.
• Grown in Limited Regions
  Top matcha comes from areas like Uji, Japan, where land is limited and centuries-old techniques are followed.
• Pure, Vibrant Taste
  The flavour is smooth, naturally sweet, and umami-rich and is meant to be enjoyed on its own, not masked by milk or sugar. However it is up to your preference to decide how you’d like to enjoy your matcha. 

In short: ceremonial matcha is like fine wine or single-origin coffee—crafted, rare, and worth it.