Common Perilla Leaf: field notes from sourcing, QC, and real kitchen use

Short description: premium dried Perilla frutescens leaf, food/tea/herbal grade, sourced and processed in Hebei, China. Origin address: NO.12, XIJIAN STREET, SHIJIAZHUANG CITY, HEBEI PROVINCE, CHINA.

What’s happening in the market

Perilla is having a quiet moment. Chefs lean on it for that minty-basil-anise lift; herbal brands cite its aromatic volatiles. The trend-line is clear: cleaner labels, pesticide-compliant supply, and tighter microbiology without nuking aroma. Many customers say they’re switching to Common Perilla Leaf that’s steam-sterilized rather than over-irradiated; the flavor just holds better, frankly.

Technical specifications (typical)

Botanical name	Perilla frutescens (L.) Britton, leaf
Grade / cut	Tea cut 2–6 mm; also 8–12 mm or powder (60–80 mesh) on request
Moisture	≤ 12% (typical lot test: 8.9%)
Total ash	≤ 8%
Assay (rosmarinic acid)	≈ 1.0–2.5% by HPLC (real-world use may vary)
Microbiology	TPC ≤ 100,000 cfu/g; Yeast/Mold ≤ 1,000 cfu/g; E. coli & Salmonella: absent/25 g
Heavy metals	Pb ≤ 3 ppm, Cd ≤ 1 ppm, As ≤ 2 ppm, Hg ≤ 0.1 ppm
Pesticides	Meets EU Reg. (EC) 396/2005 multi-residue by GC-MS/MS & LC-MS/MS
Packaging & service life	25 kg kraft bag with PE liner; shelf life 24 months in cool, dry storage
Certifications	ISO 22000/HACCP; GMP; HALAL (on selected lots)

Process flow at a glance

Common Perilla Leaf processing is surprisingly meticulous:

1. Field selection and GAP-style harvesting at early maturity.
2. Shade pre-wilt, then controlled hot-air drying (≈45–55°C) to lock volatiles.
3. De-stemming, color sort, metal detection; cut or mill to spec.
4. Micro-reduction: saturated steam or irradiation (on request; I usually prefer steam).
5. Packing, retains, COA release; stability monitoring per ISO 21371.

Applications and advantages

• Culinary: pickles, rice wraps, perilla tea, infused oils—aromatic lift without bitterness.
• Herbal formulations: TCM blends; seasonal wellness teas; soothing aromatics [not medical advice].
• RTD beverages and sachets: clear label, pleasant color, quick extraction.

Advantages: consistent cut size, compliant residues, better preserved aroma post steam, and, to be honest, reliable lead times from Hebei.

Vendor comparison (quick take)

Vendor	Origin	Certs	MOQ	Lead time	Price (FOB) ≈	QA methods
Hex Herbal (Hebei)	China (Hebei)	ISO 22000, HACCP, HALAL	100 kg	7–15 days	$3.2–$4.6/kg	HPLC, GC-MS/MS, steam micro-reduction
Regional Broker A	Mixed (CN/VN)	HACCP	50 kg	14–30 days	$2.8–$3.8/kg	Basic micro; limited residue panel
Farm Co-op B	China (Sichuan)	GAP, ISO 9001	200 kg	10–20 days	$3.0–$4.2/kg	LC-MS/MS full screen; optional irradiation

Customization and QC

Cut size, color-sort intensity, sterilization (steam vs. irradiation), and moisture targets are adjustable. Testing standards follow ISO 21371 (herbal QC), AOAC methods for moisture/ash, EU MRLs for residues, and heavy metals per Pharmacopeia limits. COA + retain samples kept for ≈24 months.

Use cases and feedback

• Gourmet pickle brand: reduced microbial load let them switch to low-heat pasteurization; aroma popped, returns down 18%.
• Tea sachet line: moved to Common Perilla Leaf 2–6 mm cut; faster infusion, clearer cup, fewer fines.

Customer notes (anecdotally): “brighter nose,” “cleaner label,” and “less batch-to-batch drift.” I guess that’s what you want in production runs.

Industries served

Tea & beverage, culinary condiments, nutraceutical blends, RTD infusions, and private-label grocery. Common Perilla Leaf fits well where traceable herb identity and sensory consistency matter.

References

1. ISO 21371:2018 — Traditional Chinese medicine—Labelling and quality of natural herbal medicines.
2. AOAC Official Methods for moisture/ash in botanical materials.
3. EU Regulation (EC) No 396/2005 — Maximum residue levels of pesticides in food.
4. Chinese Pharmacopoeia & WHO monographs on selected medicinal plants (Perilla frutescens context).