Generally speaking, matcha powder is more popular in baking than colored leaf powder, because it has bright color, good taste and contains more nutrients. Here are some specific comparisons:

1. Color and taste: Matcha powder is usually bright green with a unique rich taste, while colored leaf powder is dark green with a faint fragrance. In terms of color and taste, matcha powder is more suitable for baking cakes, bread and other foods.

2. Nutrients: Matcha powder is rich in tea polyphenols and vitamins, and has many functions such as preventing cancer, helping digestion and lowering blood fat. Colored leaf powder contains some minerals and vitamins, but relatively speaking, its nutrients are not as rich as matcha powder.

3. Dosage: Due to the rich taste of matcha powder, the dosage should be appropriately reduced to avoid the food being too greasy. However, the color leaf powder is relatively mild, so the dosage can be appropriately increased to increase the taste and fragrance of food.

To sum up, the coloring effect of matcha powder in baking is better, especially when strong color and taste are needed. But the specific choice needs to be decided according to personal tastes and needs.