MMMMMMM! Matcha icing! I tried unsuccessfully to make chocolate cupcakes with matcha icing- the cupcakes were fine, but I attempt to use a pestle and mortar to grind up gyokuro leaves and then tried steeping them then adding the liquid to powdered egg whites, and then tried it with just adding the tea leaves directly to the icing- it was a mess, so I will check this out. I think the key is to steep the tea in butter, let is clarify and then freeze it and then use with sugar... Amai bakery in NYC has this excellent macha butter they serve with their red bean scones...holy @#$#.
Thanks for the link, Fence!