You may feel that you have eaten too much…But this pastry is like feathers–it is like snow. It is in fact good for you, a digestive.
– M.F.K. Fisher, The Art of Eating
This quote by Ms. Fisher, captures what your taste buds and brain stem will be discussing when you savor the herbaceous flavor of matcha tea in a pillowy swiss roll pastry, or in a green tea butter cookie made from high-fat sweet cream butter (here in Texas, I use Plugra European Style). Especially, when you contrast these flavors with a bite of a bittersweet molasses cookie!
Some claim that matcha tea is an even healthier version of green tea, since it is made from the finely grounded leaves of the camellia sinensis (green tea plant), shade-grown to increase the chlorophyll. Matcha tea is high in antioxidants and amino acids. I don’t know if one is healthier than the other, they both are good for you and taste divine! I love matcha in baking for the flavor, and since pastries are products of sugar and butter– moderation is always appropriate!
Listen to a piece of classical music that was inspired by water – and your baking will be an even greater delight! I’m currently into Jean Sibelius and Mussorgsky!
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight”