While technically edible, drinking baking matcha straight is not recommended due to its extremely bitter taste.
Baking matcha and culinary-grade matcha are processed differently than ceremonial-grade matcha, which is specifically designed for drinking. Here's a breakdown:
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Baking Matcha: This type of matcha is optimized for use in baking and cooking. The processing methods often result in a stronger, more bitter flavor profile that can be muted when combined with other ingredients like sugar, fats, and other flavors in baked goods.
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Ceremonial Grade Matcha: This is the highest quality matcha, made for drinking. It has a smoother, sweeter, and more nuanced flavor.
Therefore, if you were to drink baking matcha as a tea, you'd likely find the experience unpleasant due to the intense bitterness. It's best reserved for its intended purpose: adding a matcha flavor to your culinary creations.
