0. Executive Summary
Judgment axis | Key judgment |
| Item Identity | A perennial beverage crop whose young leaves and buds are repeatedly harvested and processed into various tea products. |
| Key role | Fresh Tea Leaf → Green·White·Oolong·Black·Post-fermented Tea → Leaf·Tea Bag·Powder·RTD Ingredient |
| Harvesting principle | You must link Variety, Cultivar, Tea Garden, Flush, Plucking Standard, and Harvest Date to the Lot. |
| Product separation | Separate fresh leaves, green tea, white tea, oolong tea, black tea, post-fermented tea, Tencha, Matcha, powder, and extract. |
| Separation of similar items | Separating Rooibos, Mate, and Herbal Tea from Camellia sinensis Tea |
| Botanical basis | Kew classifies Camellia sinensis as a recognized species. ( Plants of the World Online ) |
| Variety separation | Kew presents var. sinensis and var. assamica as independently recognized varieties. ( Plants of the World Online ) |
| The role of the global market | The FAO describes tea as the world's second most consumed beverage after water and emphasizes that it is a source of income for millions of small farmers. ( FAOHome ) |
| production structure | FAO data explains that small farmers account for approximately **60%** of global tea production. Reference data: 2024 FAO Carbon Footprint data. ( Open Knowledge FAO ) |
| Global Market Trends | The FAO explains that global tea production increased in 2022, with growth in green and other tea production offsetting a decline in black tea, and that global consumption increased by 2.0% compared to the previous year. ( FAOHome ) |
| Latest statistics in India | Tea Board India released official Estimated Production data up to December 2025 on February 2, 2026. Specific annual total production figures will be entered after verifying the original PDF. ( Tea Board India ) |
| exports to India | Tea Board India officially announced that India rose to third place in global tea exports in 2024. It presented export figures of 154.81 million kg for North India and 99.86 million kg for South India. ( Tea Board India ) |
| domestic production base | Under the Rural Development Administration's Agricultural Genetic Resources Management System, the Tea Industry Research Institute of the Jeollanam-do Agricultural Research and Extension Services is identified as the management institution for tea tree vegetative resources. ( Seed Bank ) |
| Domestic field cases | The Rural Development Administration introduced a production system combining tea production, processing, distribution, and experiential tourism through the case of the 2025 Boseong Green Tea Agricultural Technology Master in Jeollanam-do. ( Rural Development Administration ) |
| Domestic official production statistics | South Korea Tea Cultivation Area, Fresh Leaf, and Dried Tea Production Volume: To be entered later after verification of raw national statistical data. |
| Domestic import statistics | 2025/2026 Import Volume and Value of Green Tea, Black Tea, and Other Teas: Entered after verification of Korea Customs Service HS raw data |
| Core quality | Variety · Cultivar · Plucking Standard · Moisture · Appearance · Scent · Taste · Polyphenol/Catechin/Caffeine · Microorganisms · Pesticide Residues |
| Supply and demand risk | Climate, frost, drought, high temperatures, pests and diseases, labor, harvest cycle, fresh leaf transport time, processing variation, quality grade, international price |
| Operating Principles | Variety–Cultivar–Garden–Section–Flush–Fresh Leaf Lot–Process Lot–Tea Product–Buyer RFQ Connection |
| Final goal | Connecting Farms & Tea Gardens – Fresh Leaf Collection – Tea Factories – Beverages, Food, Distribution, Cafes, Private Brands, & Export Buyers to Repurchase |
1. Plant Identity & Product Master
Basic fields | detail |
| Korean name | Tea / Tea tree |
| English name | Tea / Tea Plant |
| Representative scientific name | Camellia sinensis (L.) Kuntze |
| classification | Theaceae, Camellia genus |
| Major Variety | var. sinensis·var. assamica |
| Edible parts | Young buds, young leaves, and some tender stems |
| Non-edible · Separate management | Old leaves, thick stems, branches, pruning residue, roots |
| Major harvesting stages | Flush occurs → Bud → 1 Leaf → 2 Leaves → 3 Leaves, etc. |
| Basic product form | Fresh Leaf·Green·White·Oolong·Black·Post-fermented·Tencha·Matcha·Powder |
| Basic processing stage | Plucking·Withering·Fixation·Rolling·Oxidation·Drying·Fermentation·Grinding |
| Basic use | Loose leaf tea, tea bags, RTD beverages, cafes, food ingredients, powders, extracts |
| Similarity Principle | Non-Camellia sinensis Herbal Infusion is a separate entity |
Kew classifies Camellia sinensis as a shrub or small tree and records it as a food plant that grows primarily in subtropical regions. ( Plants of the World Online )
Variety Master
Variety ID | Variety | Basic characteristics | Management principles |
| TEA-V01 | C. sinensis var. sinensis | A recognized variety with a natural distribution center in southern China | Cultivar separate management |
| TEA-V02 | C. sinensis var. assamica | Recognized as the humid tropical zone extending from the Eastern Himalayas to Southern China and Northern Indochina (Variety) | Cultivar separate management |
| TEA-V03 | Other Officially Recognized Infraspecific Taxon | After verifying the data | Separate Entity |
Kew records the natural distribution and growth communities of var. sinensis and var. assamica differently, so it does not treat "Variety" as a mere trademark. ( Plants of the World Online )
Product Master
Product ID | Actual product form | Key Management Standards |
| TEA-P01 | Tea tree seedlings and cuttings | Variety·Cultivar·Propagation Lot |
| TEA-P02 | Fresh Tea Shoot | Bud/Leaf Standard · Harvest Time · Freshness |
| TEA-P03 | Fresh Green Leaf | Leaf Grade · Moisture · Foreign Matter |
| TEA-P04 | White Tea | Withering·Drying·Bud/Leaf Ratio |
| TEA-P05 | Green Tea | Fixation · Rolling · Drying · Color · Scent |
| TEA-P06 | Steamed Green Tea | Steaming conditions, moisture, color |
| TEA-P07 | Pan-fired Green Tea | Killing conditions · Flavor |
| TEA-P08 | Oolong Tea | Withering·Partial Oxidation·Roasting |
| TEA-P09 | Orthodox Black Tea | Withering·Rolling·Oxidation·Drying |
| TEA-P10 | CTC Black Tea | CTC Process · Particle Size · Liquor Strength |
| TEA-P11 | Post-fermented tea | Microbial/Post-fermentation Lot |
| TEA-P12 | Tencha | Manufacturing history including light shading, steaming, and non-rolling drying |
| TEA-P13 | Matcha | Tencha Raw Material · Fine Grinding · Color · Particle Size |
| TEA-P14 | Green Tea Powder | Separation of Matcha and Raw Materials/Processes |
| TEA-P15 | Tea Bag Grade | Cut Size · Blend · Extraction |
| TEA-P16 | RTD Tea Ingredient | Extractability · Colour · Taste |
| TEA-P17 | Tea Extract | Solids, components, microorganisms |
| TEA-P18 | Decaffeinated Tea | Decaffeinated Process and Residue Spec |
| TEA-P19 | Flavored Tea Base | Base Tea · Flavoring · Ingredient History |
| TEA-P20 | Organic Tea | Certification · Garden Traceability |
| TEA-P21 | Foodservice Tea | Specifications, Packaging, Brewing Performance |
| TEA-P22 | PB/Retail Tea | Origin·Lot·Blend·Display |
2. Product Classification & Use Segmentation
Classification criteria | Subdivision type | Management principles |
| Plant classification | Camellia sinensis | Plant Master |
| Variety | var. sinensis·var. assamica | Variety ID |
| Cultivar | Region · Bred Variety · Clone | Cultivar ID |
| Plucking Standard | Bud·1 Leaf·2 Leaves·3 Leaves, etc. | Harvest Specification |
| Flush | By region, such as Spring, Summer, and Autumn | Harvest Lot |
| Fresh leaf grade | Tenderness · Leaf Size · Damage | Factory Allocation |
| Degree of oxidation | Non-oxidation, partial oxidation, oxidation | Tea Type Branch |
| Fermentation form | Non-fermentation, oxidation, and post-fermentation | Separation of Product Process |
| Processing form | White·Green·Oolong·Black·Post-fermented | Product ID |
| form | Whole Leaf·Broken·Fanning·Dust·Powder | Trade Grade |
| Drinking form | Leaf·Tea Bag·Powder·Extract·RTD | Buyer Spec |
| Special processes | Shade·Steam·Pan-fire·Roast·CTC·Decaffeination | Process Attribute |
| Final use | Beverages, Cafes, Drinks, Confectionery, HMR, Food Materials | Buyer |
| Transaction type | Fresh Leaf Contract · Made Tea · Auction · Direct Sales · Bulk · OEM/PB | Verified/NDA |
3. Production, Harvest & Post-harvest
step | Essential Dataset | Management purpose |
| Cultivation plan | Variety · Cultivar · Tea Type Target · Area | Long-term production plan |
| breeding | Seed/Cutting/Clone Lot | Identity |
| Seedling cultivation | Survival rate and soundness | Establishment |
| formula | Formal Work · Density · Section | Garden Master |
| Nomadic management | Crown formation · Pruning | Plucking Table Formation |
| pruning | Pruning Cycle · Height | production cycle |
| growth | Shoot Density · Bud Break | Harvest Forecast |
| rising | Temperature, rainfall, solar radiation, frost | Crop Risk |
| soil | pH · Organic matter · Moisture · Drainage | Garden Management |
| Watering | Irrigation timing and amount | Growth stability |
| dispute | Type, Quantity, and Time | Input Trace |
| weeds | Occurrence and Control | Field Management |
| pests | Occurrence and Control | Leaf Quality |
| Sprout development | Bud·Leaf Stage | Plucking Decision |
| Flush judgment | Flush ID · Timing | Product Quality |
| Harvest judgment | Bud/Leaf Standard | Buyer/Factory Spec |
| Hand harvest | Plucking Date·Time·Worker/Block | Premium Lot |
| mechanical harvesting | Machine · Cut Height · Leaf Mix | Bulk Lot |
| Fresh leaf root | Fresh Weight | Procurement |
| Fresh leaf selection | Tenderness·Stem·Damage·Foreign Matter | Factory Grade |
| Fresh leaf transport | Harvest→Factory Time·Temperature | Freshness |
| forgery | Time, Temperature, Humidity, Weight Loss | White/Oolong/Black |
| Killing the Blue | Steam/Pan-firing | Green Tea |
| Please keep in mind | Rolling Pressure · Time | Leaf Structure |
| oxidation | Time·Temperature·RH | Black/Oolong |
| CTC | Crush–Tear–Curl | CTC Black Tea |
| dry | Temperature and final moisture | Shelf Stability |
| Post-fermentation | Process · Microbial Control | Post-fermented tea |
| Roasting | Temperature and time | Aroma Development |
| Selection | Leaf Size · Grade | Finished Grade |
| Blend | Lot Composition | Product Consistency |
| sterilization | As needed for each product | Food Safety |
| smash | Matcha/Powder | Particle Size |
| extraction | For RTD/Extract | Extraction Yield |
| packaging | Moisture, light, and oxygen management | Shelf Life |
| save | Temperature, Humidity, Light | Quality |
| shipment | Buyer·Lot | RFQ |
4. Quality Specification & Lot Management
Quality items | fresh leaves | Made Tea | Powders and extracts | finished product | Public rating |
| Species | essential | succession | succession | tracking | Public |
| Variety | essential | succession | tracking | tracking | Verified |
| Cultivar | essential | essential | succession | tracking | Verified |
| Garden/Section | essential | succession | tracking | - | Verified |
| Lot | essential | new | new | new | Verified/NDA |
| Flush | essential | succession | succession | tracking | Verified |
| Harvest date and time | essential | succession | tracking | - | Verified |
| Plucking Standard | core | Raw material history | tracking | - | Verified |
| Bud/Leaf Ratio | core | Raw material history | - | - | Verified |
| Stem-to-leaf ratio | core | Raw material history | - | - | Verified |
| Damage/Bruise | core | Effect of oxidation | - | - | Verified |
| Freshness | core | Quality inheritance | - | - | Verified |
| moisture | Fresh leaf standard | core | core | Product specifications | Verified/NDA |
| appearance | Leaf | Dry Leaf | Powder Color | Product specifications | Member |
| color | Leaf | Liquor/Infusion | Powder/Extract | Buyer Spec | Verified |
| incense | Fresh Aroma | core | core | Sensory Spec | Verified |
| Taste | - | core | core | Sensory Spec | Verified |
| Liquor Color | - | core | Extraction color | By product | Verified |
| Polyphenols | Research/Quality | If necessary | Key possibilities | Buyer Spec | Verified/NDA |
| Catechins | By product | Green tea-centered review | Powder/Extraction | Buyer Spec | Verified/NDA |
| Caffeine | Raw Materials · Product | If necessary | core | Label/Buyer Spec | Verified/NDA |
| Theanine | Variety and Harvest Stage | If necessary | Powdered tea | Buyer Spec | Verified/NDA |
| Volatile Aroma | Research field | quality | quality | PRP | Verified/NDA |
| pesticide residues | Legal standards | succession | succession | Product Standards | Verified/NDA |
| heavy metals | If necessary | If necessary | If necessary | standard | Verified/NDA |
| microorganism | Fresh leaf management | By product | Powder/Extract Key Points | standard | Verified/NDA |
| Mycotoxins | Risk-based | By product | By product | standard | Verified/NDA |
| alien substance | essential | essential | essential | standard | Verified |
| Sterilization history | - | The relevant city | The relevant city | tracking | NDA |
| Blend History | - | core | core | essential | NDA |
| Grinding history | - | - | Powder is essential. | tracking | NDA |
| Extraction history | - | - | Extract is essential. | tracking | NDA |
| packaging | Fresh Bin | Tea Pack | Bulk/Retail | Labeling packaging | Member |
| save | short time | Moisture-proof and light-blocking | Refrigeration/moisture protection, etc. | By product | Verified |
| Expiration date | - | By product | By product | mark | Verified |
| Returns and Claims | record | record | record | record | NDA |
| Repurchase | connection | connection | connection | connection | NDA |
Lot Master Required Field
Lot ID · Item/Product Type · Species/Scientific Name · Variety · Cultivar/Clone · Garden/Section · Producer · Cultivation Method · Planting Year · Pruning Cycle · Flush ID · Bud Break Date · Plucking Standard · Harvest Date/Time · Hand/Machine Harvest · Fresh Leaf Weight · Bud/Leaf/Stem Ratio · Appearance/Damage/Foreign Matter · Pesticide Usage Records · Pesticide Residue Test Report · Fresh Leaf Collection Time · Factory Arrival Time · Fresh Leaf Lot · Withering Lot · Fixation Lot · Rolling Lot · Oxidation Lot · Drying Lot · Post-fermentation Lot (if applicable) · Roasting Lot · Made Tea Weight/Yield · Moisture · Leaf Grade · Colour/Aroma/Taste · Polyphenol/Catechin/Caffeine/Theanine (if required) · Heavy Metal/Microbiological Test Report · Blend Lot · Sterilization Lot · Grinding/Extraction Lot · Packaging Date · Best Before Date · Shipper · Returns · Claims · Repurchase
5. Korea Market & Demand Structure
Customers | Purchase criteria | Cooperation opportunities |
| tea farmers | Cultivar · Fresh Leaf Grade · Harvest Time | Contract leaf |
| local producer organizations | Garden · Flush · Amount of Fresh Leaves | joint purchasing |
| tea processing companies | Tender Leaf · Freshness · Delivery Time | Fresh Leaf RFQ |
| Green tea production | Cultivar · Blue-steel · Color | Green Tea |
| Black tea production | Counterfeiting and oxidative properties | Black Tea |
| Matcha preparation | Light shading · Tencha raw materials · Color | Matcha |
| Tea bag manufacturing | Grade · Cut Size · Extractability | Tea Bag |
| Beverage company | Extractability · Color · Taste | RTD |
| Cafes · Franchises | Matcha · Leaf Tea · Powder | Foodservice |
| Confectionery and Bakery | Powder · Color · Scent | Ingredient |
| Ice cream and dairy products | Matcha/Green Tea Powder | B2B |
| HMR · Food Manufacturing | Powder/Extract | Ingredient |
| School and public meals | Safety, Country of Origin, Product Type | Contract |
| Large-scale distribution | Leaf · Tea Bag · Powder | Retail |
| Online · D2C | Origin·Story·Quality | Premium Commerce |
| PB·OEM | Leaf·Powder·RTD | Manufacturing |
| Tourism and Experience | Tea Garden · Tea Making · Tea Ceremony | Regional value added |
| exporters | Origin·Grade·Residue | Export |
| Inspection agency | Ingredients, pesticide residues, microorganisms | Validation |
| Research Institute | Cultivar · Climate · Processing · Composition | R&D |
6. Trade & Supply-chain Intelligence
step | Key variables | Operational judgment |
| Tea Garden | Country · Region · Variety · Cultivar | Origin Supply |
| Flush production | Season·Weather·Shoot Density | Harvest Forecast |
| Fresh leaf harvest | Plucking Standard · Freshness | Factory Grade |
| Fresh leaf procurement | Farmer→Factory Time | Raw Quality |
| Jeda | Tea Type · Process Control | Made Tea Quality |
| Sorting/Grading | Leaf Grade · Particle Size | Trade Grade |
| Auction/Direct Sale | Grade · Origin · Price | Procurement |
| export | Green/Black/Other Tea | Global Trade |
| Korean imports | HS · Country · Quantity · Value | Domestic Supply |
| Blend | Origin·Lot Mix | Product Consistency |
| Powder/Extract | Yield·Quality | Ingredient Supply |
| Distribution and supply | Shelf Life · Lead Time | Buyer Service |
| RFQ · Repurchase | Taste · Quality · Price · Claim | Supplier Ranking |
The FAO explains that tea production involves both small farmers and large estates, and that the role of small farmers is becoming increasingly important in many countries. ( FAOHome )
Import and export management
item | Management principles |
| Green Tea | HS 0902 Check series, packaging weight, and fermentation status |
| Black Tea | HS classification of fermented tea |
| Partly Fermented Tea | Check HS Description |
| Leaf Tea | Retail/Bulk Packaging Classification |
| Tea Bag | Check Packaging and Net Weight Standards |
| Matcha/Tea Powder | Check HS, Raw Materials, and Processing Status |
| Tea Extract | Leaf tea classified separately from HS |
| RTD Tea | Beverages are classified separately under HS. |
| Decaffeinated Tea | Check if it can be distinguished from regular tea |
| Flavored Tea | Tea Base · Additive Flavoring · HS Verification |
| Korea's import volume | Input after verification of raw data by the Korea Customs Service for 2025/2026 |
| Korea's export volume | Input after verification of raw data by the Korea Customs Service for 2025/2026 |
| Major suppliers | Enter after verifying HS, Year, Quantity, and Amount |
| Customs clearance unit price | Separation of Green, Black, Powder, and Extract |
| FTA | Rules of Origin by Origin, HS, and Processing Stage |
| Quarantine | Separate seedlings, fresh leaves, seeds, and dried tea. |
| Food inspection | Verification of pesticide residues, contaminants, and labeling standards |
7. Processing, By-products & PRP Intelligence
Products and processes | Key conditions | RFQ conversion |
| Fresh Bud/Shoot | Plucking Standard · Freshness | Premium Fresh Leaf RFQ |
| Fresh Green Leaf | Tenderness·Stem·Transport Time | Factory RFQ |
| White Tea | Withering·Drying·Bud Ratio | Premium Tea |
| Green Tea | Fixation · Rolling · Drying | Leaf Tea |
| Steamed Green Tea | Steam Condition · Colour | Japanese-style Product |
| Pan-fired Green Tea | Pan Temperature·Aroma | Specialty Tea |
| Oolong Tea | Partial Oxidation·Roasting | Premium Buyer |
| Orthodox Black Tea | Withering · Rolling · Oxidation | Leaf Black Tea |
| CTC Black Tea | CTC Grade Liquor | Tea Bag/RTD |
| Post-fermented tea | Fermentation·Microbial Safety | Specialty Tea |
| Tencha | Shade·Steam·Drying | Matcha Raw Material |
| Matcha | Tencha · Particle Size · Colour | Cafe/Food |
| Green Tea Powder | Raw Material Process · Particle Size | Ingredient |
| Tea Bag Grade | Particle Size · Extraction | Tea Bag |
| Tea Extract | Extraction Yield·Solids | RTD/Food |
| Decaffeinated Tea | Extraction Process·Residual Caffeine | Specialty |
| Spent Tea Leaf | Moisture, ingredients, and contamination | Verification of Compost/Food Material |
| Stem/Twig | Quality · Product Type | Stem Tea/Extract Review |
| Pruning Residue | Biomass · Pesticide History | Compost/Biochar Review |
| Off-grade Tea | Safety · Sensory | Determining whether to Blend/Extract |
Product Research Profile (PRP)
PRP area | Key question |
| Variety | Which lineage is it, var. sinensis or var. assamica? |
| Cultivar | What are the yield, aroma, color, and processing suitability? |
| Garden | What are the altitude, weather, soil, and cultivation methods like? |
| Flush | What season's harvest is it? |
| Plucking | Do the Bud and Leaf configurations meet the Buyer's requirements? |
| Freshness | How Harvest → Factory Time Affects Quality |
| Withering | How to control fresh leaf moisture and scent formation |
| Fixation | Are the oxidation inhibition, color, and aroma of green tea adequate? |
| Rolling | Are the form and extractability appropriate? |
| Oxidation | Do black tea and oolong tea products meet the product goals? |
| Drying | Does it stabilize final moisture and flavor? |
| Post-fermentation | Does it track microorganisms, time, temperature, and humidity? |
| Sensory | Do the appearance, scent, liquor, and taste meet the Buyer's Spec? |
| Catechin | Product · Is quality analysis by harvesting stage necessary? |
| Caffeine | Is it at the level required for Buyer/Product labeling? |
| Theanine | Is it connected to Product Specs such as premium tea and matcha? |
| Matcha | Is Tencha Origin and the shading and grinding processes confirmed? |
| Extract | What is the extract yield and solid content per kg of tea? |
| Buyer | Do Taste, Origin, Quality, and Delivery Time Determine Repurchase? |
8. AX Transformation
first of all | Execution item | Performance indicators |
| 1 | Species·Variety·Cultivar·Garden·Flush·Harvest Date·Lot required | Required value completion rate |
| 2 | Fresh Leaf·Green·White·Oolong·Black·Post-fermented·Matcha Product Separation | Product identification rate |
| 3 | Linking Weather, Growth, Bud Break, Flush, and Harvest Data | Production history connection rate |
| 4 | Data conversion of quality, certificates, counterfeiting, blanching, oxidation, and drying history | Traceability rate |
| 5 | Farm – Fresh Leaf Collection – Tea Factory – Distribution – Buyer RFQ Connection | RFQ Match Rate |
| 6 | Drone/Video AI Shoot Density Measurement | Error compared to actual survey |
| 7 | Video AI Bud/Leaf Plucking Grade | Grade judgment accuracy |
| 8 | Pest and disease AI diagnosis | Early detection rate |
| 9 | Flush occurrence prediction | Error compared to the actual harvest date |
| 10 | Fresh Leaf Yield Prediction | Error compared to the actual |
| 11 | Fresh Leaf → Factory Transport Risk Analysis | Quality deviation rate |
| 12 | Withering Endpoint AI | Target moisture suitability rate |
| 13 | Green Tea Fixation Optimization | Color and scent conformity rate |
| 14 | Oxidation Endpoint AI | Sensory Grade Conformity Rate |
| 15 | Drying Endpoint Prediction | Final moisture content compliance rate |
| 16 | Video AI Made Tea Grade | Consistency rate compared to human screening |
| 17 | NIR/Spectroscopic Component Screening | Error compared to Lab |
| 18 | Matcha Color·Particle Size AI | Standard conformity rate |
| 19 | Blend Optimization | Sensory deviation between batches |
| 20 | Price·Supply Forecast | Prediction error compared to actual |
| 21 | AI Supplier/Buyer Match | Sample→Contract Conversion Rate |
| 22 | Garden→Finished Tea Traceability | traceability |
| 23 | Buyer Feedback Runtime | Decrease in Claims, Increase in Reorders |
9. Industry Problem Bank
Problem group | Problem Definition | Required data |
| Confusion of tea and herbal tea terminology | Combination of C. sinensis and Herbal Infusion | Taxonomy |
| Mixed Variety | The difference between sinensis and assamica is not managed. | Variety |
| Cultivar not registered | Differences in quality and growth cannot be traced | Cultivar |
| Garden Origin Tribe | Disconnection between production sites and finished products | Garden |
| Flush Mix | Quality differences by harvest time not reflected | Harvest |
| Plucking Standard deviation | Bud/Leaf ratio is uneven | Leaf Grade |
| Climate Risk | High temperature, drought, frost, rainfall variation | Climate |
| pests | Decline in fresh leaf yield and quality | Pest/Disease |
| labor dependence | Hand-harvesting quality and labor cost burden | Labour |
| Mechanical harvest quality variation | Increase in the ratio of old leaves and stems possible | Harvest Method |
| Fresh leaf transportation delay | Changes in quality after harvest | Time/Temperature |
| Forgery deviation | Differences in moisture and fragrance formation | Withering |
| Salcheong deviation | Green tea color, aroma, and oxidation inhibition non-uniformity | Fixation |
| Oxidation deviation | Quality fluctuations of black tea and oolong | Oxidation |
| Drying deviation | Moisture, scent, and shelf life issues | Drying |
| Post-fermentation Risk | Microbial and condition management required | Fermentation |
| Tea Grade Discrepancy | Differences in grading systems by production area and factory | Grade |
| Blend dependency | Loss of Origin individuality | Blend |
| Confusion of names for Matcha | Mixed with regular green tea powder | Product Identity |
| pesticide residues | Differences in International Buyer Standards | Residue |
| Microorganisms and foreign substances | Powder/Tea Bag/Extract Risk | Food Safety |
| Component deviation | Difference between Catechin, Caffeine, and Theanine | Chemistry |
| Counterfeiting of country of origin | Premium Origin Claim Risk | Authentication |
| Auction–RFQ Separation | Disconnection between price transactions and Buyer Specification | Market |
| Lack of data on small-scale farmers | Garden-level production information unconnected | Producer Dataset |
| Low utilization of by-products | Stem·Spent Leaf·Pruning not used | By-product |
| Repurchase not reflected | Buyer evaluation not returned to Garden/Factory | Reorder |
10. Farmer RFQ & Collaboration Model
RFQ Type | Public Registration | Verify/NDA |
| Tea tree seedling/clone supply | Variety·Cultivar | Supplier, Quantity, Price |
| Fresh leaves for sale | Garden·Flush·Plucking Standard | Farm, actual volume, unit price |
| Buy fresh leaves | Cultivar · Harvest Date · Leaf Grade | MOQ · Delivery Time |
| Regular supply of fresh leaves | Harvest Calendar | Contract volume |
| contract farming | Cultivar·Tea Type Purpose | Area and purchase price |
| Green tea ingredients | Origin·Grade·Process | COA·Lot |
| Black tea ingredients | Orthodox/CTC·Grade | Auction/Direct Price |
| White tea | Bud Ratio·Origin | Premium RFQ |
| Oolong tea | Oxidation·Roast | Specialty Buyer |
| Post-fermented tea | Fermentation·Origin | Process Verification |
| Tencha | Shade·Cultivar·Factory | Matcha Processor |
| Matcha | Tencha Origin·Colour·Grin Size | Premium Buyer |
| Green Tea Powder | Powder Spec | Food Manufacturer |
| Tea Bag Ingredients | Leaf Size · Extraction | OEM |
| RTD ingredients | Extractability · Taste | Beverage |
| Tea Extract | Solids · Caffeine · Polyphenol | Ingredient |
| Confectionery and dairy products | Powder·Colour·Taste | B2B |
| Cafes & Dining Out | Matcha Leaf Powder | Regular Supply |
| School and public meals | Safety, Country of Origin, Packaging | Contract |
| PB·OEM | Leaf · Tea Bag · Powder · RTD | Manufacturing |
| Organic Tea | Certification · Garden | Premium RFQ |
| import | Tea Type · Origin · HS | Exporter·Freight |
| export | Origin·Grade·Residue | Buyer Contract |
| Technology demonstration | Harvest AI · Jedah AI · NIR | Pilot |
| Tourism and Experience Cooperation | Garden·Factory·Tea Culture | Regional Project |
| Research cooperation | Cultivar·Climate·Chemistry·Sensory | Dataset·IP |
11. RFQ Request First
① Need Products & Materials
Companies and institutions seeking necessary products, agricultural products, raw materials, and processed goods register purchasing demands. Registered requests are utilized to review cooperation with potential suppliers and producers based on the RFQ Intelligence Library.
Process:
RFQ Registration → Supplier/Product Review → Collaboration Connection → Future AI Matching
Register
② We are looking for production and manufacturing partners. (Need Suppliers & Manufacturers)
Register a request to find necessary production and supply partners, ranging from farms and producer organizations to processing companies, OEM, ODM, and private label manufacturers.
Process:
RFQ Registration → Review of Production & Manufacturing Capabilities → Collaboration Connection → Future AI Partner Matching
Register
③ We are looking for domestic and international buyers. (Need Buyers)
Farmers, producer organizations, and manufacturing companies are requesting cooperation with new buyers, such as domestic and international distributors, importers, brand companies, and food service and catering businesses.
Process:
RFQ Registration → Product & Supply Capability Review → Market & Buyer Connection → Future AI Buyer Matching
Register
Contact : mail@markethub.org
Version History
Version | Main contents | situation |
| v1.0 | Plant Identity·Variety·Fresh Leaf·Green/White/Oolong/Black/Post-fermented·Matcha·Powder·Extract·RFQ Basic Structure Registration | complete |
| v1.1 | South Korea Production Statistics · Domestic Cultivar · Current HSK · 2025/2026 Imports & Exports · Food Safety · Verification of Latest Official Statistics from Major Producing Countries | expected |
| v2.0 | Garden·Flush·Plucking Standard·Fresh Leaf Quality·Withering·Fixation·Oxidation·Drying·Sensory·Catechin·Caffeine·Theanine·Matcha Specification Subdivision | expected |
| v3.0 | Nursery–Producer–Tea Garden–Collection Point–Tea Factory–Exporter/Importer–Tea Bag/Matcha/RTD Processor–Cafe/Food Manufacturer–Retail Buyer Verified Container combination | expected |
