Baolingbao, in 1997, Baolingbao was officially established. In 2009, Baolingbao became the first A-share listed company in the domestic industry to achieve industrialized production of oligosaccharides. From 2018 to 2021, Baolingbao's revenue grew steadily, achieving 1.730 billion yuan, 1.805 billion yuan, and 2.055 billion yuan respectively, representing year-on-year increases of 8.60%, 4.34%, and 13.82% respectively. The 2018 financial report shows that Baolingbao's sugar alcohol products do not show a clear category advantage. Other starch sugars are the main source of revenue, with fructose syrup ranking second. Specifically, oligosaccharides and sugar alcohols contributed 298 million yuan and 197 million yuan in revenue respectively, accounting for 17.21% and 11.37% of the revenue respectively. In 2021, Baolingbao’s sugar alcohols achieved revenue of 244 million yuan, a year-on-year increase of 24.29%. In 2021, sugar alcohol products will grow into Baolingbao’s largest source of revenue. Baolingbao no longer relies on other starch sugars and fruit grape syrup, and oligosaccharides and sugar alcohols account for an increasing share of revenue.

1. Souchong black tea

Souchong black tea is divided into Lapsang Souchong and Waishan Souchong.

Lapsang souchong has a plump appearance and a dark color. After soaking in water, the soup is orange-yellow and translucent, with a natural aroma, floral and fruity aroma, and a mellow taste; the smoked souchong has the aroma of pine smoke, and the longan soup taste.

When milk is added, the aroma of the tea is not reduced, forming a syrupy milk tea with a more brilliant liquid color.

2. Dianhong Gongfu

Dianhong Gongfu tea and Dianhong crushed tea.

Dianhong is mostly mixed with sugar and milk. The aroma and taste are still strong after adding milk.

After brewing, the Dianhong tea soup is red and bright, high-grade Dianhong. A golden circle often appears at the contact point between the tea soup and the tea cup. A milky-like cold turbidity phenomenon appears immediately after cooling. Cold turbidity occurs early. Excellent performance.

3. Qimen Gongfu black tea

Qimen Gongfu black tea is a treasure of my country’s traditional Gongfu tea. It has a production history of more than a hundred years and is mainly produced in Qimen County, Anhui Province. Mengongfu is famous for its beautiful appearance, precious light and rich green color, and enjoys a high reputation at home and abroad.

4. Ninghong Gongfu

Xiushui was called Ningzhou in ancient times, and the black tea produced was named Ninghong Gongfu Tea.

As early as the Tang Dynasty, Xiushui County was already rich in tea, and the production of black tea began during the Daoguang period of the Qing Dynasty. By the mid-19th century, Ningzhou Gongfu Black Tea had become one of the famous black teas at that time.

5. Sichuan Red Gongfu

Sichuan Red Gongfu is produced in Junlian County, Gaoxian County, Yibin City, Sichuan Province and other places. Sichuan Red Gongfu, Xingshi Golden White Dew, Xufu Sichuan red Gongfu tea brands such as Jinya and Zaobaijian Guifeihong are well-known both inside and outside the province.

The Sichuan Red Gongfu black tea production technique became an intangible cultural heritage of Sichuan Province in 2014.

6. Minhong Gongfu

Minhong Gongfu tea is the collective name for Zhenghe Gongfu, Tanyang Gongfu and Bailin Gongfu, all of which are specialties of Fujian.

The three types of Gongfu tea have different origins, varieties, and quality styles, but each has its own consumer enthusiasts and has been flourishing for hundreds of years.

7. Yuehong Gongfu tea

Yuehong Gongfu tea is a Gongfu black tea produced in Zhejiang Province and is produced in Shaoxing, Zhuji, Shengxian and other counties.

Yuehong Gongfu is famous for its beautiful appearance with tightly knotted and straight ropes, which are solid and even, sharp, slender, and clear, with high clarity.

Yuehong Gongfu tea has tight, thin and straight ropes, dark color, beautiful appearance, pure internal fragrance, bright red soup and lighter color, and the bottom of the leaves is slightly darker.

The redder hair color is silvery white or grayish white.

8. Huhong Gongfu

Huhong Gongfu tea is mainly produced in Anhua, Taoyuan, Lianyuan, Shaoyang, Pingjiang, Liuyang, Changsha and other counties and cities in Hunan Province, Shimen, The Gongfu tea produced in Cili, Sangzhi, Dayong and other counties and cities is called "Xianghong" and falls into the category of "Yihong Gongfu".

Huhong Gongfu is one of the Gongfu black teas with a long history in China and plays a very important role in the development of Chinese Gongfu tea.

9. Yihong Kungfu

Yihong Gongfu tea is a drink made from Yihong tea sticks.

Black tea should have tight, thin strips, dark color, sweet and pure aroma, bright red soup, fresh and mellow taste, and bright red leaves.

The tea soup of high-end tea will also appear "turbid after being cold".

Yihong Kungfu has tight and thin strips, golden hair, dark color, long internal fragrance, fresh and mellow taste, red and bright soup color, soft leaf bottom, and the tea soup will become "cold and muddy" after it is slightly cold. " phenomenon occurs.

10. Jiuqu Hongmei

Jiuqu Hongmei, also known as "Jiuqu Oolong", or "Jiuqu Hong" for short, is another traditional flagship product in West Lake District , is a treasure among black teas.

Jiuqu red plum tea is produced in the Hubu, Shuangling, Zhangyu, Fengjia, Lingshan, Shejing, Renqiao, Shangyang and Xiayang areas of Shuangpu Town, Xihu District, especially in Hubu. The products produced by Bu Dawu Mountain are of the best quality.

10. Colombian Supremo coffee The taste of Colombian coffee is very obvious.

Generally, most people think that the taste of coffee is the taste of Colombian coffee! There's more to Supremo than just great coffee.

Supremo actually refers to the coffee bean grading system used in Colombia.

The highest score in the Colombian system? Supremo, of course! Supremo Coffee's assortment includes only the largest and best coffee beans! You can expect a sweet aroma, medium to full mouthfeel, and a tangy taste.

Fruits, nuts and chocolate are common, as well as caramel-colored sweet and lemon-sour flavors.

You may have had Colombian coffee before, but if not, enjoy! 9. Costa Rican Tarazu Coffee Costa Rican coffee’s reputation continues to grow, and for good reason.

These beans are grown at high altitudes and have a very developed flavor.

Despite the competition, it's one of the best Central American coffees out there.

These beans impart a strong sweet flavor, reminiscent of brown sugar.

The coffee is sweet with notes of tropical and citrus fruits.

Lively, bright acidity adds a dimension or two to this complex cup of coffee.

The flavor rollercoaster ends with a sweet, long-lasting finish.

This is a coffee that many people may not have tried well, no excuses now! 8. Guatemala Antigua Coffee 100% Guatemala Antigua Coffee - Grown in the high altitude and rich volcanic soil of the Antigua region of Guatemala.

Cupping - Medium body, bright and rich cup with lemon and orange flavors and milk chocolate undertones.

Premium Guatemalan Coffee - Medium roast to retain the coffee's complex flavor and intense aroma This is another great coffee from Central America.

This coffee has some similarities with Costa Rican coffee, but it can also be different.

These beans benefit significantly from growing in nutrient-rich volcanic soil.

You can expect this coffee to be rich and complex.

Showcasing a variety of notes including citrus, nuts and chocolate! Bright, tangy acidity creates some serious bite and sticks around for a crisp, refreshing finish.

7. Yemen Mocha Coffee This is our founder’s favorite coffee.

The unique symphony of citrus and cocoa is mesmerizing.

These beans come from the mountainous west of Yemen, at an altitude of 1500-2100 meters.

A network of small farmers carefully grows and harvests this heirloom coffee, which is then dried in the sun.

It is then carefully ground and packaged for export.

Why is this the world’s first cup of coffee

? The practice of drinking and growing coffee in Yemen began in 1450 when Sufi monks accidentally roasted the original coffee seeds.

This launched today’s coffee trade.

In the past, Yemen was the center of the coffee world.

In recent years, coffee production has declined sharply due to the ongoing civil war.

Lack of supply of Yemeni coffee has led to higher prices for consumers.

Having said that, the demand is still there.

Why? Quite simply, Yemeni coffee is really good.

You may have heard of mocha coffee before.

Although in this case, mocha does not refer to the commercial drink filled with chocolate! Instead, Mocha refers to the main port in Yemen from which coffee has been shipped in the past.

You can expect Yemeni coffee to have exotic aromas and a rich, complex flavor.

The acidity and earthiness of the wine are typical.

Fruit, chocolate and spice flavors are also common.

This is the type of coffee you need a few cups to fully appreciate.

6. Indonesian Sumatra Mandheling Coffee SUMATRAMANDHELING is 100% Arabica coffee beans from the Indonesian jungle.

This premium coffee includes 100% Extra Premium Arabica coffee beans, which are rich, smooth, medium/full-bodied Fair Trade coffee beans.

There are many types of coffee beans, and these are the best tasting coffee beans you can get.

Single origin coffee from West Sumatra is now one of the world’s recognized gourmet coffee producers.

Cupping: Chocolatey, syrupy, clean - fully medium roasted.

This is a premium, single-origin premium coffee.

Indonesia is made up of a series of islands, each of which provides unique conditions for coffee growing.

Sumatra, Sulawesi, Java and Bali all produce high-quality coffee.

The best? Must go with Sumatra Mandering.

Sumatra mandenin beans produce a rich, full-bodied cup of coffee.

Aromas of chocolate and spice with earthy undertones.

This is natural low-acid coffee, which is easy on the stomach! Of course, coffee connoisseurs prefer this coffee.

To truly appreciate this exquisite coffee, a mature palate may be required! 5. Kenya AA Coffee 100% pure Kenya AA coffee beans, with rich body, pleasant acidity, fragrant aroma and long aftertaste, with flavors of berries and citrus.

Medium-roasted whole beans allow true flavor profiles to shine through and deliver an exceptional mouthfeel.

The "AA" grade marks the largest coffee beans, which naturally contain the most aromatic oils. These aromatic oils are integral ingredients in the coffee drinking experience. Kenyan coffee is the highest grade and is considered One of the best Arabica coffees in the world.

Kenya grades coffee beans based on size, shape and density.

The highest rating Kenyan beans can receive is AA.

Africa undoubtedly produces the best coffee in the world, and the best of all is Africa! These beans are sweet with a strong floral aroma.

Citric acidity and fruity sweetness are among the many notable aspects of this coffee.

There is a lot going on with a cup of Kenya AA coffee, and you may need a few before you make a judgment! 4. Jamaica Blue Mountain Jamaica is not a large producer of coffee, but their Blue Mountain coffee beans are very special.

This is often discussed in the world’s best coffee debate.

Unfortunately, these beans are expensive. Have you checked them out? Yes, I know, very steep.

You can expect this coffee to be silky smooth, creamy, and richly chocolatey.

This is definitely not your everyday cup of coffee, but something every coffee drinker should experience at least once! 3. Ethiopian Yirgacheffe Coffee 100% Ethiopian Yirgacheffe Coffee - Grown on the slopes of the Yirgachaffe Valley in the famous coffee region of Sidamo, Ethiopia.

Cupping Notes - Creamy smooth mouthfeel, complex citrus flavors with a noticeable hint of lime, floral notes and chocolate sweetness.

Premium Ethiopian Whole Bean Coffee - Medium roasted to retain the coffee's complex flavor and intense aroma Ethiopia is considered the birthplace of coffee and certainly produces some of the best coffee beans in the world.

Ethiopian Yargacheffe coffee is serious business.

Don’t worry about pronouncing “Yirgacheffe,” if you bring Ethiopian coffee, people will know what you’re talking about.

This is a complex coffee with aromas of fruit and wine that are pleasantly bright.

This coffee is like fine wine, luxurious, delicious and like I said before, it has the aroma of wine.

If you have never tried Yargacheffe beans, it’s time to stop depriving yourself! 2. Hawaiian Kona Coffee won the Best Award at the 2018 AVPAPARIS Paris Silver Awards. Our Kona Gold Medium/Dark Roasted Whole Beans also won the Kona Crown Competition Division at the 2016 Kona Coffee Cupping Competition

First place.

100% Pure Kona Coffee Although some brands claim to be Kona coffee, they often contain as little as 10% real Kona beans.

Our coffee beans are 100% real and carefully grown in the Kona region of the Big Island, an ideal microclimate for growing coffee beans.

HIGHEST GRADE BEANS Our Medium/Dark Roasted Whole Beans are rated "Super Fancy" by the Hawaii Agricultural Society - the highest possible grade.

Only 10% of all Kona coffee produced reaches this grade, based on bean size, shape, moisture content and defective rate.

Better Coffee's all-natural Kona Gold coffee beans are hand-selected, wet-processed, sun-dried and air-roasted.

This process ensures a refreshing, aromatic cup of coffee.

Our medium-dark roast combines crisp fruit flavors with the creaminess of molasses and brown sugar to deliver a cup of coffee that is simply outstanding.

You may have heard of Hawaiian Kona Coffee before.

Many people think these beans are the best in the world, and unfortunately, their price reflects that! Kona coffee can contain a variety of aromas, including fruit, wine, chocolate, nuts, and spices.

Often moderate acidity is paired with fruity or sugary sweetness.

To avoid breaking the bank, this coffee is best reserved for special occasions.

1. Geisha, Panama, can reach the top of the mountain with just one "geisha". This is the impression that Panama coffee has left in most people's minds.

In May 2007, in the "Roasters Cupping Competition" organized by the Specialty Coffee Association of America, Panama Gesha won the honor of "World's Best Coffee" and was sold at US$130/lb. high-priced auction transactions, setting a new high in the world.

Geisha, which is well-established on the world stage, has rich floral aromas such as citrus and jasmine, and its fruity acidity is bright and changeable.

Although the output in Panama is not large, there is a saying in the coffee industry that "one bean from Panama is worth three beans", which shows its high quality.