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서치 및 소싱 팀을 위한 핵심 요약
페퍼민트 티 마켓 커버리지는 136개 국가에 걸쳐 있습니다.
이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 573개와 수입업체 765개가 색인되어 있습니다.
759건의 공급업체·제조사 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-10-19.
페퍼민트 티에 대한 글로벌 공급업체·제조사 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 759건을 분석하고, 월간 단가 벤치마크로 페퍼민트 티의 수출 경쟁력과 소싱 리스크를 추적하세요.
페퍼민트 티 국가별 공급업체 거래 및 수출 모멘텀 전년 대비 변화
페퍼민트 티의 긍정적/부정적 전년 대비 변화를 비교해 성장하는 공급 시장과 약화되는 수출 경로를 식별하세요.
페퍼민트 티의 YoY 변동 상위 국가는 아르헨티나 (+956.9%), 미국 (+244.0%), 독일 (+188.6%)입니다.
페퍼민트 티 국가별 공급업체 거래 및 단가 요약
2025-11 기준으로 페퍼민트 티 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2026-04 기준, 노출 가능한 페퍼민트 티 거래 단가가 있는 국가는 영국 (185.20 USD / kg), 미국 (130.57 USD / kg), 호주 (107.50 USD / kg), 독일 (51.05 USD / kg), 에콰도르 (43.52 USD / kg), 외 6개국입니다.
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Classification
Product TypeProcessed Food
Product FormDried (loose leaf or tea bag)
Industry PositionPackaged Consumer Food Product
Market
Peppermint tea is a globally traded herbal infusion typically made from dried peppermint leaf (Mentha x piperita L.), marketed as a caffeine-free alternative to Camellia sinensis teas. Supply is linked to peppermint/spearmint cultivation and herb-drying industries, with FAO-reported production for peppermint/spearmint including countries such as Morocco, Argentina, Mexico, Bulgaria, Spain, China, and Egypt. International trade commonly involves bulk dried leaf (whole or cut-and-sifted) for blending and tea-bagging as well as finished retail packs. Market access and price/availability are strongly influenced by quality and safety compliance in low-moisture herbs (notably pesticide residues, botanical identity/adulteration, and contamination risks such as pyrrolizidine alkaloids from co-harvested weeds and pathogens like Salmonella).
Major Producing Countries
모로코FAO-reported producer in the FAOSTAT category 'Peppermint, spearmint' (production/area/yield series available).
아르헨티나FAO-reported producer in the FAOSTAT category 'Peppermint, spearmint'.
멕시코FAO-reported producer in the FAOSTAT category 'Peppermint, spearmint'.
불가리아FAO-reported producer in the FAOSTAT category 'Peppermint, spearmint'.
스페인FAO-reported producer in the FAOSTAT category 'Peppermint, spearmint'.
중국FAO-reported producer in the FAOSTAT category 'Peppermint, spearmint'.
이집트FAO-reported producer in the FAOSTAT category 'Peppermint, spearmint'.
Specification
Physical Attributes
Strong characteristic mint/menthol aroma from peppermint leaf (Mentha x piperita L.)
Typically traded as dried whole leaf, broken/rubbed leaf, or cut-and-sifted material suitable for tea bags
Compositional Metrics
Botanical identity and characteristic essential-oil profile are commonly part of buyer QC for peppermint leaf materials
Carvone testing is referenced in ISO guidance as part of detecting certain non-peppermint mint leaf presence (e.g., Mentha rubra) in dried peppermint materials
Grades
Whole leaf vs. cut-and-sifted (tea-bag cut) grades are common commercial distinctions
Microbial-reduced grades may be specified for low-moisture herbs where buyers require pathogen controls (process-dependent)
Packaging
Bulk: food-grade lined sacks/bales for industrial blending and tea-bagging
Retail: tea bags in moisture/odor barrier envelopes, boxed or pouched
ProcessingLow-moisture herb product where contamination controls (e.g., cleaning and validated microbial reduction steps) are often buyer-specifiedAroma is sensitive to moisture, heat, light, and odor absorption during storage and distribution
Supply Chain
Value Chain
Field harvest (peppermint leaf) -> drying (natural or mechanical) -> cleaning/sieving -> cut-and-sift -> optional microbial reduction treatment (process-dependent) -> blending/tea-bagging -> packaging -> ambient distribution
Demand Drivers
Caffeine-free herbal infusion positioning relative to Camellia sinensis teas
Traditional-use consumer demand for peppermint leaf as a brewed herbal tea beverage (including digestion-related use cases)
Temperature
Generally shipped and stored ambient; protect from heat and humidity to preserve aroma and prevent quality loss
Shelf Life
Shelf life is primarily packaging- and storage-dependent; quality declines with moisture uptake and aroma volatilization/odor contamination
Risks
Food Safety and Regulatory Compliance HighPeppermint tea supply chains face high-impact compliance risk from contaminants and microbiological hazards common to low-moisture herbs. Pyrrolizidine alkaloids can unintentionally enter herbal infusions through co-harvested or commingled PA-producing weeds, and pathogens such as Salmonella have been found in spices and dried aromatic herbs; both issues can trigger border rejections or recalls.Apply farm-level weed control and supplier qualification; implement batch testing (e.g., PA monitoring programs and Salmonella controls); use validated hygienic drying, handling, and (where appropriate) microbial reduction interventions; maintain strong traceability and corrective-action procedures.
Adulteration and Authenticity MediumDried leaf supply can face substitution or commingling with other Mentha species or non-target plant material, impacting flavor consistency and, in some cases, compliance and labeling accuracy.Use identity specifications and incoming QC (macroscopy/microscopy and chemical markers where relevant); require documented chain-of-custody and segregation controls for single-species lots.
Quality Degradation MediumPeppermint aroma quality is vulnerable to moisture uptake, heat exposure, and odor absorption during storage and transport, which can reduce consumer acceptance and increase claims/returns in retail channels.Specify moisture/odor barrier packaging, humidity control in storage, and FIFO inventory management; monitor moisture and sensory quality by batch and through shelf-life.
Climate and Agronomic Variability MediumYield and leaf quality (aroma intensity) can fluctuate with weather variability and pest/disease pressure, affecting availability and consistency for industrial blenders and branded retail programs.Diversify origin and supplier base across multiple producing regions; maintain safety stocks for key SKUs; use multi-origin blending strategies with defined sensory/chemical targets.
Sustainability
Pesticide-residue compliance pressure in dried herbs and herbal infusions (destination-market MRL enforcement can drive rejections)
Soil and pest management practices affecting residue risk and long-term farm sustainability
Waste and recyclability considerations for tea-bag materials and multi-layer retail packaging
Labor & Social
Seasonal field labor and occupational safety in herb cultivation and harvesting
Traceability expectations in herbal supply chains (farm-to-batch documentation for safety and authenticity)
FAQ
What is peppermint tea typically made from?Peppermint tea is typically brewed from peppermint leaf, the leaf of the plant Mentha x piperita L., commonly used as dried and comminuted (cut) herbal material for making a tea infusion.
What are the biggest food safety concerns for peppermint tea supply chains?Key concerns include contamination risks that affect dried herbs used for infusions: pyrrolizidine alkaloids can enter herbal infusions through co-harvested PA-producing weeds, and pathogens such as Salmonella have been found in spices and dried aromatic herbs, creating recall and border-rejection risk.
Is there a recognized specification standard for dried peppermint used in tea?Yes. ISO publishes a specific standard for dried peppermint (ISO 5563:1984), which covers specification requirements for dried peppermint leaves and includes guidance on sampling, testing, packing, and marking.