MATCHA MADNESS! by Stephanie Tan
The fifteen of us are sitting cross-legged in a cramped, yet cozy, dorm room around Christmastime. It’s finally my turn to open my presents, and I peel apart the red and green wrapping paper excitedly to reveal the one item I placed on my wish list that no one understood: a small container of authentic Japanese matcha powder. For as long as I can remember, matcha has been one of my favorite ingredients. I firmly believe that, within reason, the subtle, earthy flavor that comes with its beautiful green color can make any dessert better. Sure, it might turn away the occasional picky eater or unsuspecting foreigner in Japan for the first time, but as a lover of all things new, I’ve loved each verdant matcha treat since the beginning.
“A MATCH(A) MADE IN HEAVEN”
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The first time I remember trying anything matcha-related was probably over a decade ago, when I attended Chinese school every Saturday morning. There was a massive Chinese supermarket just down the road, and I distinctly remember walking side by side with my mom, through each and every aisle. And my favorite part? The bakery. Filled with countless variations of every pastry and pie imaginable, from egg tarts to croissants and everything in between, it was every little kid’s dream. Yet one thing remained constant in my order every time I ventured here: an icy matcha smoothie. Each sip of my slushie would send an icy chill through my mouth, yet I never let a drop go to waste. From that point onwards, my cravings only grew; I soon found the recipe of my dreams one day while browsing Youtube. I would not sleep until I successfully made, re-made, perfected (and taste-tested) a slice of delicious, homemade matcha pound cake. It was all I could think about for the longest time. Unfortunately, it was four years after I discovered the recipe that I finally found the time to test it out and tweak it to perfection!
