2018 新会 陈皮 Da Hong Pao, Xinhui Chen Pi-aged Tangerine peel, 30g/can

Chenpi is considered "the older the better" in TCM and is a classic example of the connection between food and medicine. When used correctly, it not only enhances the flavor of food but also supports health.

Taste and function of Chenpi (dried orange peel)

Citrus fruits, especially the Tee-Zhi mandarin, are characterized by their unique flavor and diverse functions. They are widely used in cooking, medicine, and healthcare. Here are their key properties:

Dried Chenpi has a strong, fresh citrus scent with woody and slightly medicinal notes that deepen with age.

High-quality Chenpi has a pleasant sweetness, especially in older shells. Fresher shells may have a slightly bitter note, which diminishes over time.

Spicy-tart: The essential oils impart a gentle spiciness that becomes milder when cooked or brewed.

Features of Chenpi
1.Traditional Chinese Medicine (TCM)
- Promotes digestion: Relieves flatulence, loss of appetite and indigestion.
- Loosens mucus: Helps with coughs with white sputum and tightness in the chest
Soothes the stomach: Reduces nausea and vomiting, e.g., in the case of motion sickness (consultation with a doctor recommended).

2. Modern research
- Antioxidant: Contains flavonoids (e.g. hesperidin) that fight free radicals.
- Stimulating digestion: Essential oils promote intestinal movement and help with flatulence.
Anti-inflammatory: Can relieve inflammation of the respiratory tract.

3. Everyday health care
- Used in teas, soups and desserts to stimulate the appetite and bind fat.
- Goes well with Pu-Erh tea (e.g. as "Ganpu tea"), which combines fruity and tea-like flavors.

Common applications
- Cooking: Seasons meat dishes, soups (e.g. mung bean soup with chenpi) and desserts (e.g. red bean paste).
- Drinks: Chenpi tea, lemon and honey drink with Chenpi, in liqueurs (e.g. "Jiu Zhi Chenpi" liquor).
- Medicinal combinations: Often combined with Atractylodes and licorice to strengthen digestion.

Preparation methods for Chenpi tea

Chenpi (dried orange peel, especially from the Xinhui region) is suitable for both pure preparation and combination with other ingredients such as tea, honey, or aged white tea. The taste and effects vary depending on the age and combination. Here are the most common methods:

Basic infusion method (for Chenpi from 3 years)

Ingredients & utensils

- Chenpi: 1 piece (approx. 3–5 g), best torn into small pieces to better develop the aroma.
- Water temperature: 100 °C boiling water (older shells can tolerate high temperatures, younger ones 90 °C to avoid bitterness).
- Suitable vessels: Gaiwan, clay or glass teapot.

Steps:
1. Activate the bowl: Rinse Chenpi briefly with hot water (5 seconds) and discard the water (removes dust and opens the aromas).
2. Infusion: Pour boiling water over the tea and let it steep for 20-30 seconds (increase the infusion by 10 seconds for each additional infusion).
3. Enjoy: The infusion has a golden color and a sweet-tart flavor. Chenpi can be brewed 5–8 times.

Tip:

Cooking method (for Chenpi ages 5 and up)

Ingredients & utensils
- 1 piece of Chenpi (torn), 600 ml of water, a clay pot or kettle with boiling function.

Steps
1. Add cold water to the chenpi, bring to a boil, and then simmer over low heat for 10-15 minutes.
2. Remove from heat and let it steep for another 5 minutes until the broth turns an orange-red color.
3. The bowl can be reused 2-3 times until the taste fades.

Recommended combinations:
- Chenpi + Old White Tea**: Moisturizing and soothing coughs (ideal in autumn/winter).
- Chenpi + Pu-Erh tea: Promotes digestion (e.g. as “Ganpu tea”).

Combination options:

1. Chenpi + chrysanthemum flowers
Effect: Cools heat and helps with sore throats.
Preparation: Pour hot water over 3 g of Chenpi + 2 chrysanthemum flowers and let it steep for 5 minutes.

2. henpi + ginger + red dates
- Effect: Warms the stomach, good for feeling cold.
- **Preparation**: Simmer 2 g Chenpi + 2 slices of ginger + 2 dates for 10 minutes.

3. Chenpi + Lemon + Honey
- Effect: Refreshing and appetizing, ideal as an iced tea.
- Preparation: Pour cold water over 3 g of Chenpi + 1 lemon slice, let it steep for 4 hours, then sweeten with honey.

4. Important information
1. Selection of Chenpi
- Young peels (under 3 years old) are aromatic but more bitter – better for cooking.
- Older bowls (from 5 years) are milder and ideal for infusions.
2. Caution:
- Not recommended for yin deficiency with heat symptoms (dry mouth, constipation). Pregnant women should consult a doctor beforehand.
3. Storage: Used Chenpi can be dried and reused 2-3 times.

5. Classic recipe idea
“Chenpi with Old White Tea
- Ingredients: 3 g old Chenpi + 5 g old white tea.
- Preparation: Pour boiling water over both or simmer together – this results in a full-bodied tea with honey-like notes.

Through these methods, Chenpi unfolds its full aroma and health benefits – whether as a daily beverage or a special tea creation. Simply adapt the preparation to your preferences and needs!