Immediately after I make my green tea cookies they are bright green in color. I use a high quality matcha from one of the best tea shops in the city, since I don’t like the bitterness found in many cooking matchas (which are significantly cheaper) and it results in a nice, bright cookie with a rich flavor. The only problem seems to be that as the cookie settles, the green color quickly fades and begins to brown. This happens within a few days, even though the cookies are still fresh and perfectly fine to eat. I’ve done a quick competitive analysis and notice that other shop’s green tea cookies are also brown, leading me to believe this is something unavoidable. I believe the change in color is a result of the tea oxidizing, but I am wondering if there is a way to reduce or eliminate this effect. Does anyone have any experience with this? I appreciate any recommendations you can offer. Thank you!