Green Tangerine Peel Qing Pi 四花青皮 Dried Citrus Peel for Decoction and Culinary Use 500g

Green Tangerine Peel, known in TCM as Qing Pi (青皮), is the sun-dried immature peel of Citrus reticulata. This grade, Si Hua Qing Pi (四花青皮), consists of peel pieces typically cut into four-lobed flower shapes. In TCM theory it is acrid and bitter with a warm nature and is traditionally associated with the liver and gallbladder channels. Traditionally used in decoctions and herbal formulas, it is a raw culinary-grade botanical for cooking and tea preparation.

Key Selling Points

• Traditional Si Hua Qing Pi grade of immature green tangerine peel
• Botanical source Citrus reticulata, sun-dried whole peel pieces
• Known in TCM as Qing Pi 青皮 with acrid bitter flavor and warm nature
• New harvest crop, naturally sun-dried without further processing
• Suitable for decoctions, herbal soups, and traditional tea brewing

Quality & Sensory

Typically dark green to grayish-green in color with a firm, slightly brittle texture. The aroma is characteristically citrusy and pungent, and when simmered it yields a sharp, bitter, aromatic taste typical of immature citrus peel.

Technical Specifications

Usage Scenarios

• Simmer in traditional herbal decoctions
• Add to slow-cooked soups and stews for citrus aroma
• Brew as a warming herbal tea with other dried peels
• Use in culinary recipes calling for dried citrus peel

Traditional Uses

In TCM practice, Qing Pi is traditionally used to soothe liver qi, regulate stagnation, and support digestive comfort, and it often appears in classical formulas alongside Chai Hu, Xiang Fu, and Chen Pi. It is commonly simmered in decoctions or added to soups, and in folk practice it is sometimes paired with aged tangerine peel for daily tea.

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