Have we reached peak matcha point yet?

I hope not, because this ancient powdered green tea offers a taste of history, culture, healthfulness, and grassy deliciousness along with its distinctive, vibrant color.

Did you know matcha actually originated in China in the 7th century? A Zen Buddhist monk apparently brought the tea back from his studies in China to Japan, where it was initially prepared by whisking to a froth in hot water in a reverential ceremony.

Nowadays, of course, it can be found in most anything and everything.

I love it in desserts, such as these fragrant “Slice-and-Bake Matcha Cookies.”

This recipe is from “Love Japan” (Ten Speed Press, 2023). The cookbook was written by Sawako Okochi and Aaron Israel, the married couple who are owners of the singular Shalom Japan, a Brooklyn restaurant that melds their respective Japanese and Jewish heritages. It was co-written with New York Times Style writer Gabriella Gershenson.

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