The japanese would never use this popular superfood knockoff

Matcha tea is the latest ‘superfood’ — here’s why you should beware of knockoff versions

16Here are the main facts:

“China is known to produce knockoffs for almost every kind of popular product imaginable, and they do it so well that sometimes even the employees at the knockoff stores believe it’s the real deal. […] So it’s no surprise that when Japanese matcha tea grew in popularity, China began to export its own version as Chinese “matcha” green tea powder. However, the Chinese version, while cheaper and more accessible, is not the perfect substitute for Japanese matcha. […] Chinese “matcha” only approximates these farming techniques: Chinese tea leaves are not generally grown in the shade, and are “pan-fried” to stop oxidation. As a result, Chinese “matcha” does not froth as much and its texture is more sandy. [… ] Additionally, the soil in Japan, specifically Ise and Uji, and South West China are have different characteristics, which are also believed have an impact on the tea. […] Chinese teas have also come under fire for their potential toxicity. In 2013, the environmental organization Greenpeace randomly tested 18 chinese green tea samples, and found that 12 of them contained banned pesticides. Japanese matcha tea, on the other hand, abide by more stringent standards on use of pesticides. […] The process of growing and harvesting the tea is what makes Japanese matcha. So it may be worth the extra cash, to reap the full benefits of matcha’s flavor, history, and quality.”

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