Shaowu Broken Copper Tea

Shaowu Broken Copper Tea

Shaowu Broken Copper Tea is a geographical indication protected product.

Shaowu Broken Copper Tea is a geographical indication certification trademark.

　　The production area of Shaowu Broken Copper Tea covers the entire administrative region of present-day Shaowu City, Fujian Province.

　　Put a small pinch of tea leaves in your mouth, then add an ordinary ancient copper coin and chew them together. After a few minutes, a whole copper coin turns into gleaming fragments. Recently, a reporter witnessed this magical scene firsthand at the Shaowu tea market.

　　 Wang Zhongquan, manager of the tea market where the copper-breaking demonstration was shown, said he has used this tea to break over 200 ancient copper coins. Many skeptical individuals, after trying it themselves, couldn’t help but marvel at the phenomenon.

　　 This tea, locally known as “Broken Copper Tea,” comes from Liuxian Peak near Heping Town in Shaowu City, at an altitude of around 1,500 meters. The mountain is often shrouded in clouds, with clear springs trickling down and large day-night temperature variations. In this unique climate, a wild tea plant growing in crevices among rocks gives us the “Broken Copper Tea.”

　　 According to the China National Tea Research Institute, the tea polyphenols in Broken Copper Tea are three times higher than in regular teas, and levels of elements such as tannic acid and caffeine are also significantly higher. However, the true reason behind the tea’s copper-breaking ability remains inconclusive.

　　 Not only can Broken Copper Tea break copper, but it also has medicinal properties, helping to lower blood lipids and pressure, cool the blood and dissolve stones, and soothe the spleen to treat asthma. Locally, it’s even called “Immortal Tea,” as villagers who drink it regularly tend to enjoy long lives.

　　 At the summit of Liuxian Peak lies an ancient temple called Liuxian Peak Temple, believed to be the site where ancient Taoist master Zhang Sanfeng cultivated immortality and refined elixirs. This adds an even more mysterious aura to the legendary power of Broken Copper Tea. In recent years, the intriguing pair of Zhang Sanfeng and Broken Copper Tea has drawn public attention, with reports from CCTV, Fujian TV, and Hong Kong’s Ta Kung Pao.

　　 I. Varieties

　　Anhui Zhu Ye variety, Fuyun No. 6, Wuyi Cai Cha.

　　II. Growing Conditions

　　Growing areas are low mountains or high hills with elevations between 300 and 800 meters, slopes under 25 degrees, soil pH of 4.5 to 6.5, organic matter content ≥2%, deep red soil, red-yellow soil, or yellow soil, with good ecological conditions and far from pollution sources.

　　III. Cultivation Management

　　1. Propagation: Asexual propagation through cutting. Summer cuttings are done from May to early June, autumn cuttings in October, with summer cuttings being preferable.

　　2. Planting: Spring planting from February to early March, autumn planting in October. Planting density should be controlled at no more than 50,000 plants per hectare.

　　3. Fertilization Management: Mainly organic fertilizer, with plowing depth ≥20 cm, and application of ≥3 tons of organic fertilizer per hectare.

　　4. Canopy Cultivation: Pruning and shaping; young tea gardens undergo three shaping prunings, mature gardens one light pruning per year. For productive gardens, canopy height is generally kept between 60–70 cm.

　　5. Environmental and Safety Requirements: Use of pesticides and fertilizers must comply with national regulations, and must not pollute the environment.

　　IV. Fresh Leaf Picking

　　Harvest period is from March to mid-May each year. Pick fresh one-bud-one-leaf early unfold to one-bud-two-leaf according to standards.

　　V. Processing Technology

　　1. Process Flow: Fresh leaf picking → withering → fixation → rolling → baking → sorting.

　　2. Process Requirements:

　　(1) Withering: Spread on bamboo water sieves. Thickness does not exceed 5 cm. Leaves change from hard to soft, lose glossy color and greenness, and begin to show a light fragrance.

　　(2) Fixation: Use a drum-type fixation machine. Temperature controlled at 100°C to 200°C, time 1 to 2 minutes. When fresh green turns emerald green, leaves lose sheen, can be balled in hand with slight elasticity, leaves become softer, stems don’t break, and fragrance emerges, remove from heat and spread to cool.

　　(3) Rolling: Rolling uses alternating pressure “light–heavy–light,” mainly light rolling. Young leaves are rolled for 20 to 25 minutes.

　　(4) Baking: Second baking: Use a flipping-type dryer until the leaves feel elastic with a slight prickling sensation when squeezed by hand, are green in color, free from steamed flavor, and have a moisture content of 40% to 45%. Spread out to cool promptly for 30 to 40 minutes. Third baking: Use a flipping-type dryer until the baked leaves have a moisture content of 18% to 20%, with tightened strips, a strong prickling sensation, and can be rolled into flakes by hand. Spread out to cool promptly for 1 to 2 hours. Final drying: Use a dryer until the tea has a moisture content below 7% and can be crushed into powder when rolled by hand. Spread out to cool promptly.

　　(5) Refining: Remove broken pieces, powder, and stems to ensure the finished tea contains no more than 1.3% powder, and remove any non-tea foreign matter.

　　VI. Quality Characteristics

　　1. Sensory characteristics: Slender and delicate appearance, green and glossy color, even and clean; the liquor is tender green, with a fresh, pure, and rich fragrance, and a distinct chestnut aroma; the taste is rich, mellow, and robust; the leaves at the bottom are tender green and highly resistant to brewing.

　　2. Physicochemical indicators: Water extract ≥40%, amino acids ≥4.0%.