Sui Tong Cha
Imperial Grade P.Free

Special features in location, cultivation & processing

Our Sui Tong Cha (also known as “Copper Breaker” or “Coin Breaker”) green tea has a remarkable story. It comes from the legendary Shao Wu Mountains, a remote region of China steeped in Taoist history and folklore. The mountains are said to have once been home to Zhang Sanfeng, the legendary Taoist master traditionally associated with the origins of internal martial arts such as Tai Chi. The plants used to make our Sui Tong Cha grow around the small monastery where he is believed to have stayed.

At more than 1,400 metres above sea level, the setting is highly secluded – and what may once have made these mountains an ideal retreat for a Taoist master also makes them exceptionally well suited for growing fine tea. Mineral-rich soils, plentiful rainfall and an ever-changing rhythm of sunshine and cloud allow the plants to develop slowly and naturally. Many date back to the earliest plantings and are now well over 100 years old. With very little space for new plants among the rocks, production remains naturally limited from year to year, making Sui Tong Cha a genuine rarity.

Sui Tong Cha is made exclusively from the first harvest of the year. At this altitude, cooler conditions and less direct sunlight slow the growth of the plants, with the first buds appearing only around mid to late April. Picking is meticulous, with only pristine, undamaged leaves selected for production.

The way Sui Tong Cha is made follows the traditional principles of Chinese green tea production. After picking, the leaves are left to wither briefly before being heated, typically in a large wok. This crucial stage, known as “kill-green” (殺青, shā qīng), uses heat to stop the natural enzymatic oxidation of the leaves, preserving the fresh character that defines a green tea. The leaves are then gently dried in several stages in a specially designed oven.

And then there is the curious story behind the nickname: according to an old local tale, Sui Tong Cha is so powerful that it can break down copper. Legend has it that if a copper object or coin is held in the mouth with a generous amount of the tea for about a minute, the combination of tea and saliva will begin to dissolve or crack the metal.

We have yet to verify this rather extraordinary claim ourselves.

Single Origin

The tea comes exclusively from the above-mentioned tea fields in China’s Shao Wu Mountains.

Brewing Guide

Teapot: 3 heaped teaspoons, 70–75°C, 150–250ml, brew for 2 mins. Suitable for several infusions.

Glass: In China, it is also common to prepare the tea in a drinking glass. To do this, simply place a small handful of leaves in a tall glass and fill with water heated to 75–80°C.

Packaging

Packed in a high-quality, airtight, resealable zipper pouch with nine protective layers to preserve flavour and prevent oxidation. After opening, press out as much air as possible when snapping shut.

Recommended Teapot

For particularly flavourful and traditional preparation, we recommend using a Gaiwan made of porcelain. Alternatively, you can use a simple glass teapot with an integrated filter.

Recommended Storage

Particularly beautiful are Chinese containers made of porcelain or clay. Alternatively, more affordable, internally coated airtight tea caddies are also suitable.