Chen Pi (Citrus reticulata) — Aged Xinhui Dried Tangerine Peel, 10-Year Sun-Dried, 500g

Chen Pi (Citrus reticulata) is the sun-dried, aged peel of the tangerine, known in Traditional Chinese Medicine (TCM) as Chén Pí (陈皮) and honored as the 'aged treasure' of Chinese herbal wellness. This batch comes from Xinhui, Guangdong — the most celebrated core producing region for Chen Pi — and is graded as Wei Hong Pi (微红皮), a lightly reddened peel harvested at the cusp of ripeness. Aged for ten years and dried under natural sunlight, its nature is warm, pungent, and bitter-sweet, making it a classic herb for regulating qi, drying dampness, and harmonizing the Middle Burner.

Key Selling Points

• Authentic Xinhui core-region Chen Pi, graded Wei Hong Pi
• Ten-year naturally aged and sun-dried peel
• Traditional herb for regulating qi and drying dampness
• Versatile food herb for tea, soup, congee, and seasoning
• 500g bulk pack, also available as custom-milled powder

Quality & Sensory

Each piece shows the deep reddish-brown to amber outer skin and the pale, spongy inner surface characteristic of well-aged Xinhui peel, with a dry, leathery texture that snaps cleanly when broken. The aroma is rich and citrusy with warm notes of dried orange, honey, and aged wood. When decocted or steeped, it yields a golden-amber infusion with a smooth, gently bitter-sweet taste and a lingering fragrant finish that softens as it ages.

Technical Specifications

Usage Scenarios

• Herbal tea, brewed alone or blended with other food herbs
• Chinese soup and broth for daily nourishment
• Congee and grain porridge
• Culinary seasoning for braised dishes and marinades
• Custom-milled powder for drink mixes

Traditional Uses

In folk herbal practice, Chen Pi is decocted into soups, teas, and congee to support smooth movement of qi and comfortable digestion. It is a staple of Cantonese soup culture, where it is simmered with ingredients like jujube, ginger, and goji berry, and it appears in classic formulas such as Er Chen Tang. As a daily tea, it is brewed alone or paired with Pu-erh, chrysanthemum, or hawthorn for a warm, aromatic infusion. Aged Xinhui peel is also treasured in longevity and seasonal nourishment traditions, valued more highly with each passing year.

FAQ Q&A