Getting Real Matcha Flavour in Bakes

Matcha's flavour fades with heat, so two things matter: use enough of it and use a decent culinary grade. Cheap, dull matcha tastes of hay and bakes out to almost nothing, so reach for a vivid green, grassy-smelling powder and don't be shy with the quantity — matcha mellows in the oven, so the dough should taste assertively green before it goes in. Always sift it in: un-sifted lumps turn into bitter green freckles through the crumb. If you want more presence without more bitterness, a tiny pinch of salt in the green dough lifts the flavour. This was the exact fix for the faint matcha the judges flagged — a generous, sifted, good-grade dose so the flavour actually arrives.