Matcha, Konacha, or Funmatsucha: Which Should You Choose?
A green powder isn't necessarily matcha. Konacha and funmatsucha start from other material and call for different preparation.
By Roseline Zhou, Founder
Contents
Is every green powder matcha? No. Matcha comes from tencha, a leaf grown under shade and dried without rolling. Konacha consists of fine leaf particles separated during sorting; funmatsucha is tea ground into powder. Choose the leaf and preparation you want before judging the color or fineness.
We wouldn't rank these other teas as inferior. If you want to steep tea and then strain it, konacha may suit you better. The families of Japanese teas place these names among leaves and powders according to the preparation each needs.
What distinguishes matcha, konacha, and funmatsucha?
According to the Uji tea trade association, they start from different material. Konacha means fragments or dust collected during tea processing. Funmatsucha literally means “powdered tea”; its starting leaf needn't be tencha.
We'd read the leaf named in the product description before drawing conclusions from the color. A fine grind doesn't turn just any leaf into matcha. This criterion tells you what you're buying without promising the flavor of a particular lot.
| Criterion | Matcha | Konacha | Funmatsucha | Our advice |
|---|---|---|---|---|
| Material | Tencha | Fine particles separated during tea sorting | Ground tea other than tencha | Ask which leaf is used. |
| Processing | Tencha ground into fine powder | Particles collected during processing | Leaves ground into powder | Don't judge by fineness alone. |
| Usual preparation | Powder dispersed in water | Fragments steeped and then removed | Powder dispersed in water | Choose the preparation you want. |
| Texture in the mouth | Depends on the grind and amount | Depends on filtration | Depends on the grind and amount | Taste before ranking them. |
| What the name doesn't tell you | It doesn't guarantee freshness | It doesn't name a single origin | It doesn't always specify the leaf | Check the product description and the cup. |
How do you prepare them without confusing them?
Matcha and other ground tea remain in the cup when mixed with water. Konacha contains fragments you can steep and then strain out. Even if all three drinks look green, their texture changes with that step.
We'd start with a tool suited to the material: whisking fragments doesn't turn them into matcha. Straining removes a texture that some people seek, though.
What flavor and use can you expect from each?
Taste matcha with water if you want to notice its subtleties. Another powdered tea may suit a recipe where tencha's profile isn't central. Konacha makes a quick infusion from fine particles; the cup depends on the sorting and how you strain it.
We'd compare preparations made with the same amount and temperature before choosing for the drink you want. That test alone reveals neither the cultivar nor the quality.
When should you choose konacha or funmatsucha?
If you want an infusion to strain, matcha doesn't suit that method; konacha may work. If you need a powder without seeking tencha's flavor, funmatsucha may be enough.
We keep matcha for moments when its leaf and whisked texture truly matter. If the label doesn't name the leaf used for the powder, ask before comparing. A prestigious name can't make the choice for you.