To make the chocolate:

1. Prepare two large baking sheets lined with wax or parchment paper. Set aside.
2. Using the double-boiler method, place a large glass mixing bowl over a pot of boiling water (leaving room in between so the water is not touching the bowl).
3. Add the white chocolate morsels to the bowl and continuously stir until there are no lumps and the chocolate is smooth and creamy.
4. Remove the bowl from the heat, and immediately add in the matcha powder. Stir thoroughly until the matcha is completely incorporated with the chocolate. Add in a little more matcha if you like a richer color.

To make the dipped pretzel rods:

1. Add the melted matcha chocolate into a tall, clear glass, about 3/4 of the way up.
2. Tilt the glass and dip each pretzel rod into the melted white chocolate, half-way. Roll the pretzel rod on the way out of the glass and shake off any excess.
3. Place each pretzel rod on the baking sheet in rows spaced about one inch apart.

To decorate:

1. Fill a piping bag (with a small tip) with the remaining melted matcha chocolate.
2. Pipe the pretzels in a linear motion with the matcha chocolate, or in a design to your liking.
3. Once finished, place the baking sheets in the refrigerator for at least 30 minutes to set.