Blackcurrant, also known as blackcurrant, is mainly produced in China's Heilongjiang, Xinjiang and Inner Mongolia regions.

Blackcurrant has the reputation of being the Hermes of the fruit world, and is mostly made into raisins or brewed into high-grade red wine by Westerners, with fresh imported blackcurrants few and far between. It flowers in April, the fruit is picked in the second part of the summer, blackcurrants are very small, deep purple-black and aromatic, and the fruit and leaves are of great value for nutritional and medicinal purposes.

Characteristics of blackcurrants

Blackcurrants have a sweet and savory taste and delicate flesh. When the blackcurrant is fully ripe, it will become mainly sweet and sour, and by the time the blackcurrant starts to become dry, the taste of the blackcurrant will be mainly sweet. Generally the better quality blackcurrant is with a very strong aroma, and has the characteristics of juicy meat fine, so it has been praised by many people, from the appearance of the grapes are still a little similar.