Factors determining copper concentration in tea leaves produced at Yuyao County, China

Over consumption of copper (Cu) from food and beverages is detrimental to human health. In this study, we investigated Cu accumulation in tea leaves produced in Yuyao County in China. Copper concentrations in all tea leaves sampled from tea gardens were below 60 mg kg−1, the permissible level given by the Chinese Ministry of Health; however, 15% of the samples were over 15 mg kg−1, the allowable level of ‘green food’ as defined by the Chinese Ministry of Agriculture. These observations indicate that Cu concentrations in tea leaves from the investigated producing areas are acceptable, but still a concern. To understand what factors affect the Cu accumulation in the tea leaves, we further analyzed soils from the tea gardens for Cu availability, pH and organic matter content. The Cu availability in soil was found to be closely correlated with the soil’s H+ activity, followed by organic matter content. The soils in the tea gardens were also found to be severely acidic with the lowest pH of 3.58. The tea garden soils, if fertilized with animal manure, could also contribute to the risk of Cu contamination. Additionally, Cu concentrations in the final products of tea leaves were greatly increased by the machinery processing in factories that used copper boards at the twisting stage. In one factory, the Cu level was increased by 32.1 mg kg−1. This study suggests that both edaphic and non-edaphic factors can contribute to the final Cu accumulation in tea leaves used by consumers.