Xinhui Chenpi (Citrus reticulata) — Aged Dried Tangerine Peel for Tea, Seasoning & Soup

Xinhui Chenpi (Citrus reticulata 'Chachi') is the sun-dried, aged peel of the tangerine native to Xinhui, Guangdong, known in Traditional Chinese Medicine (TCM) as Chén Pí (陈皮). Revered for centuries as a qi-regulating, dampness-transforming food herb, Chenpi has been prized as a warming, aromatic peel used to ease bloating, support digestion, and harmonize the Stomach. Its nature is warm, pungent, and slightly bitter, making it a gentle yet deeply aromatic herb for moving qi, drying dampness, and refreshing the senses.

Key Selling Points

• Authentic Xinhui origin aged tangerine peel
• Traditional qi-regulating food herb
• Citrus reticulata 'Chachi'
• Suitable for tea, seasoning, and soup
• Naturally sun-dried and aged

Quality & Sensory

Each batch is carefully sun-dried and aged to preserve its deep amber-to-brown color, leathery yet pliable texture, and rich citrus aroma layered with notes of aged wood and dried orange blossom. When brewed, the peel releases a warm, gently bitter-sweet infusion with a lingering citrus fragrance; when simmered in soup, it softens and lends a mellow, aromatic depth that lifts the broth without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Herbal tea and daily infusion
• Chinese-style soup and broth
• Culinary seasoning for braises and stews
• Congee and grain porridge
• Seasonal slow-cooking

Traditional Uses

In folk herbal practice, Chenpi is decocted into soups, teas, and congee to support daily digestion and move stagnant qi. It is a classic ingredient in Cantonese soup packs, where it pairs with ingredients like ginger, jujube, and dried scallop. As a tea, it is brewed alone or blended with pu-erh, chrysanthemum, or hawthorn for a warm, aromatic infusion that refreshes the palate and settles the stomach after meals.

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