Matcha madness

Friends, I'm afraid I've let you down. A better blogger would have managed to review the Starbucks Christmas Tree Frappuccino in time for you to actually try one (if you hadn't already), but no, I didn't get mine until the very last day they were available, December 11, and by then it was too late to blog about it. In case you didn't get to try one, I hesitate to tempt you now, but … in this drink, mocha and peppermint were blended with milk and ice, and the drink was topped with a "tree" of matcha-infused whipped cream drizzled with caramel and a strawberry on top. (It was supposed to have candied cranberries, but I'm afraid I didn't see or taste any in my drink.)
Still, this frappuccino was quite yummy, especially since I absolutely love peppermint treats at this time of year. But matcha … in a Starbucks drink? Does that strike you as it does me, as somehow significant?
We tea lovers have known about using tea as an ingredient for years, but it seems to me that the food world at large has now caught on to the trend. I typed "recipe with matcha" into Google, and up came more than 1 million results! I'm still not a real fan of matcha on its own, but I do enjoy cooking with it on occasion. Are you a matcha fan?