Aged Chen Pi (Citrus reticulata) — Sun-Dried Xinhui Tangerine Peel, 500g Loose Leaf for Tea

Aged Chen Pi (Citrus reticulata 'Chachi') is the sun-dried, long-aged peel of the Xinhui tangerine, known in Traditional Chinese Medicine (TCM) as Chén Pí (陈皮) and honored for centuries as a qi-regulating, dampness-transforming food herb. Sourced from the core Meijiang growing area of Guangdong and graded as Da Hong Pi (大红皮, red peel), this loose 500g lot is a food agricultural product traditionally used in daily teas, soups, and congee. Its nature is warm, pungent, and bitter-sweet, making it a gentle yet aromatic herb for moving qi, harmonizing the Middle Burner, and drying dampness.

Key Selling Points

• Aged Xinhui Chen Pi from the Meijiang core growing area
• Da Hong Pi (red peel) grade, sun-dried and long-aged
• Traditional food herb for qi regulation and dampness transformation
• 500g loose bulk pack for daily tea, soup, and congee
• Warm, aromatic peel with a deep citrus fragrance

Quality & Sensory

Each peel is sun-dried and aged to develop a deep reddish-brown to dark amber color, a leathery yet slightly crisp texture, and a rich, concentrated citrus aroma with notes of dried orange, honey, and aged wood. When brewed, the peel releases a warm, gently bitter-sweet infusion with a smooth, lingering citrus finish; when simmered in soups, it softens and lends a mellow, aromatic depth that rounds out the broth.

Technical Specifications

Usage Scenarios

• Daily herbal tea, brewed alone or blended with other herbs
• Chinese-style soups and broths
• Congee and grain porridge
• Seasonal damp-weather food therapy
• Culinary seasoning for braises and stews

Traditional Uses

In folk herbal practice, Chen Pi is decocted into teas, soups, and congee to support daily digestion and the smooth movement of qi. It is a classic companion to herbs such as hawthorn, jujube, and ginger in seasonal food-therapy blends, and is often simmered with pork, chicken, or duck to add aroma and balance richness. As a daily tea, it is brewed alone or paired with chrysanthemum, goji berry, or pu-erh for a warm, gently bitter-sweet infusion.

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