The bright, vegetal flavor of matcha is reminiscent of the satisfyingly rich, bitter notes of pure dark chocolate. Both of which are an acquired taste. Over time, my taste buds began to crave the grassy notes of the finley milled Japanese green tea powder. Considering that it's an expensive treat, I've kept it out of my cookies, cake and bread batters (which often require a bit too much then I'd like to spare) and have reserved it for a vanilla rose marshmallow latte, salad dressing & orange blossom tapioca.
As the snow fell like confectioners sugar from the sky yesterday (dusting the ground with glittering flakes), I was inspired to make my way to the stove and whip up a batch of whole wheat pancakes for lunch. I quickly realized that I was out of syrup and thought that a touch of powdered sugar would do the trick. And then the jar of matcha whispered my name. Just like that I found myself sprinkling delicate sugar from one hand and matcha with the other onto the warm pancake (some powder melting into the pancake to deeply flavor the whole wheat and other bits lingering on top for color).