Matcha (powdered green tea) adds earthy, slightly bitter notes to baked goods. Use ceremonial or culinary grade matcha - avoid cheap versions that taste bitter. A little goes a long way; typically 1-2 teaspoons per cup of flour. Sift matcha with dry ingredients to prevent clumping. The distinctive green color can be enhanced with a tiny amount of green food coloring if desired. Matcha pairs beautifully with white chocolate, vanilla, and citrus flavors.