이 제품에 대해 글로벌 공급망 인텔리전스 네트워크에 수출업체 318개와 수입업체 397개가 색인되어 있습니다.
1,163건의 공급업체 연계 거래가 상위 20개 국가에 걸쳐 요약되어 있습니다.
현재 프리미엄 공급업체 0개와 카탈로그 항목 0개가 등록되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-04-04.
페퍼민트 티에 대한 글로벌 공급업체 거래, 수출 활동 및 가격 벤치마크
상위 20개 국가에 걸친 공급업체 연계 거래 1,163건을 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 영국 (+167.5%), 미국 (+78.6%), 독일 (+55.6%)입니다.
페퍼민트 티 국가별 공급업체 거래 및 단가 요약
2025-05 기준으로 페퍼민트 티 국가별 거래 건수와 월간 단가/물량을 비교해 공급업체 및 수출 시장 우선순위를 정하세요.
2025-10 기준, 노출 가능한 페퍼민트 티 거래 단가가 있는 국가는 호주 (126.32 USD / kg), 프랑스 (125.44 USD / kg), 영국 (59.29 USD / kg), 스리랑카 (50.74 USD / kg), 독일 (46.25 USD / kg), 외 10개국입니다.
페퍼민트 티의 원산지-도착지 무역 흐름을 금액, 물량, 점유율 기준으로 분석해 수요 측 소싱 채널을 모니터링하세요.
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.