Tangerine Peel Perilla Ginger Slices Chen Pi Zi Su Wu Jiang 250g Ready to Eat Herbal Snack for Summer Infusion

Tangerine Peel Perilla Ginger Slices, known in TCM as Chen Pi Zi Su Wu Jiang Pian (陈皮紫苏乌姜片), combine dried ginger slices with aged tangerine peel (Citrus reticulata), perilla leaf (Perilla frutescens), and brown sugar. This ready-to-eat herbal preparation follows the food-medicine homology tradition. In TCM theory, ginger is warm and pungent, tangerine peel regulates qi, and perilla is traditionally associated with seasonal comfort. Enjoy as a warm infusion or a convenient herbal snack.

Key Selling Points

• Ready-to-eat dried ginger slices blended with tangerine peel, perilla, and brown sugar
• Features Chen Pi (陈皮) aged tangerine peel and Zi Su (紫苏) perilla leaf, classic TCM food-medicine ingredients
• Dried and processed for convenient direct eating or steeping in hot water
• Traditionally associated with summer wellness routines such as San Fu Tian seasonal practice
• 250g resealable pack suitable for daily herbal tea and culinary use

Quality & Sensory

The slices typically show a warm amber to reddish-brown color with a slightly glossy surface from brown sugar. Texture is chewy and fibrous, with a sweet-spicy aroma of ginger and a fragrant herbal note from perilla. When steeped, the infusion typically tastes warming, sweet, and gently pungent.

Technical Specifications

Usage Scenarios

• Steep slices in hot water for a warming herbal infusion
• Eat directly as a convenient herbal snack
• Add to hot water during summer San Fu Tian seasonal routines
• Use in culinary preparations for a sweet-spicy herbal flavor

Traditional Uses

In TCM practice, ginger is traditionally used to warm the middle and support digestion, tangerine peel is traditionally associated with regulating qi and resolving dampness, and perilla is traditionally used for seasonal comfort. This combination is commonly prepared as a warm drink during the hot summer San Fu period, when ginger-based foods are traditionally favored. It may also be paired with warm water or added to congee.

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