Bayberry, also known as Longqing or Zhuhong, derives its name from its resemblance to water poplar seeds and its plum-like flavor. As one of China's distinctive fruits, bayberry has long been celebrated as "a single berry worth a thousand gold." In the Wuyue region, it's even said that "bayberries surpass lychees in excellence." Dubbed the "agate of fruits," bayberries offer multiple health benefits including aiding digestion, quenching thirst, promoting salivation, and improving gastrointestinal function. Beyond its nutritional value, bayberry can be transformed into various gourmet delicacies that both nourish the body and delight the palate. Now, let's explore the customs classification of bayberry and its derived products.
I. Fresh Bayberry
Fresh bayberries feature thick flesh with small pits, vibrant coloration, and a perfect sweet-sour balance. Rich in protein, glucose, and various vitamins and minerals, they contain four times more vitamin C than citrus fruits, making them exceptionally nutritious. The optimal season for enjoying bayberries is during June and July each year. Consumed in moderation, they can boost immunity, enhance metabolism, clear internal heat, detoxify the body, and improve spleen function to stimulate appetite.
Classification Recommendations:
According to the Customs Import and Export Tariff of the People's Republic of China (hereinafter referred to as the "Tariff"), bayberries are not assigned a dedicated tariff code and should be classified under tariff line 0810.9090 as 'other fresh fruits'. Given that fresh bayberries have limited shelf life, refrigerated bayberries (with product temperature typically reduced to approximately 0°C without freezing) remain classified under tariff line 0810.9090.
II. Dried Bayberries
Due to their perishable nature, fresh bayberries are often preserved by drying, making them a delightful snack that aids digestion and stimulates appetite. Preparation method: Thoroughly wash and soak fresh bayberries, then simmer with water and rock sugar until the liquid evaporates. Drain, allow to cool, and coat with coarse granulated sugar.
Classification Recommendations:
Based on the production method of candied dried bayberry, it should be classified as candied fruit under tariff line 2006.0090.
III. Bayberry Sauce
Various methods are employed to preserve the aromatic fragrance and natural juiciness of bayberries. The process of making bayberry jam is an olfactory experience. As the chopped pulp gradually heats up, it releases an intoxicating fruity aroma into the warm air. Preparation method: Thoroughly wash and soak fresh bayberries, then drain, dice, and remove pits. Add an appropriate amount of white sugar (recommended bayberry-to-sugar ratio 2:1) to the prepared pulp. Bring to a boil over high heat, then reduce to a simmer, stirring constantly until the jam achieves a smooth, viscous consistency.
Classification Recommendations:
According to its preparation method, bayberry jam should be classified as cooked jam under Heading 20.07. Classification varies by packaging: canned bayberry jam falls under tariff line 2007.9910, while other packaged forms are classified under tariff line 2007.9990.
IV. Bayberry in Syrup
Canned bayberries in syrup perfectly preserve the fruit's natural essence. With each bite, the succulent berries release their rich juices, creating a delightful burst of flavor that lingers on the palate. The bayberries, steeped in sweet syrup, lose their tartness and transform into refreshingly chilled morsels of pure sweetness. Preparation method: Thoroughly wash and soak fresh bayberries. After draining, place them in a pot with water and rock sugar (recommended ratio: 6 parts water to 2 parts bayberries to 1 part sugar). Bring to a vigorous boil, then reduce to a gentle simmer for approximately 30 minutes. Once the bayberry syrup has cooled to room temperature, transfer it to sterilized jars and seal them properly.
Classification Recommendations:
Based on its preparation method, sweetened bayberry should be classified under tariff line 2008.9990 as 'Fruit, prepared or preserved by other means, not elsewhere specified'.
V. Bayberry Wine
Bayberry wine offers multiple health benefits including aiding digestion, relieving summer heat, promoting salivation, alleviating coughs, improving gastrointestinal function, treating diarrhea, and acting as a diuretic. Enjoyed in moderation during summer months, bayberry wine provides instant refreshment, effectively countering heat fatigue and cutting through greasy sensations. Preparation method: Use a well-sealed glass jar with a wide mouth, alternately layer the cleaned bayberries and rock sugar inside. Then pour in white liquor until the bayberries are submerged by 1-2 cm. Finally, seal the bottle mouth with plastic wrap and secure the cap tightly. Store the sealed bayberry wine in a cool, shaded place. After one month of fermentation, it can be opened and enjoyed.
Classification Recommendations:
Based on its production method, bayberry wine should be classified as other alcoholic beverages under tariff line 2208.9090.
Disclaimer：The above content is translated from Chinese version of Alayongguan. The Alayongguan version shall prevail.
