2019 Authentic Aged Chinese Canton Xinhui Natural Dried Tangerine Peel Chenpi

What is Xinhui Dried Tangerine Peel?

• More Than Just "Dried Tangerine Peel"
  Xinhui Chenpi (aged tangerine peel) is a Geographical Indication product unique to Xinhui District, Jiangmen City, Guangdong Province. It is a dried product made exclusively from the peel of locally grown *Citrus reticulata* ‘Chachi’ (Chazhi mandarin), processed according to specific harvesting standards and traditional peeling techniques, and naturally aged for at least three years. It serves not only as a culinary ingredient but also as a medicinal herb listed in the *Pharmacopoeia of the People's Republic of China*.                                                                                                          
• About Xinhui                                                                                                                   

  · Soil: Mineral-rich marine alluvial soil (containing nitrogen, phosphorus, potassium, and various trace elements)

  · Climate: Average annual temperature of 21.8°C and humidity of approximately 80%; frequent foggy days facilitate the accumulation of aromatic compounds

  · Irrigation: Periodic saline tides introduce marine minerals, while subsequent dilution with fresh water prevents salt damage                                                              

How do we make Xinhui Tangerine Peel?

1. Three-Stage Harvesting: Harvested in three batches based on ripeness—green-skinned (verdant), slightly reddish-skinned, and deep red-skinned.
2. Three-Section Peeling: Using the "two-cut" or "three-cut" method, the peel is opened into three uniform sections while remaining attached at the stalk base.
3.  Air-Drying and Inversion: After peeling, the fruit is air-dried for approximately six hours; the peel is then manually inverted so the inner surface faces outward, exposing the oil sacs.
4.  Sun-Drying: Naturally sun-dried (oven-drying is prohibited) and repeatedly turned until completely dry.

Long-Term Aging: Aged in storage for at least three years, ensuring the product does not touch the floor, walls, or ceiling.                                                                                                                                                                                                                      

 Key Benefits of Xinhui Aged Tangerine Peel
According to Traditional Chinese Medicine (TCM) theory and modern research, the benefits of Xinhui dried tangerine peel stem primarily from active compounds such as volatile oils and hesperidin.
Regulate Qi and strengthen the spleen; promotes digestion: The volatile oils in the peel provide mild stimulation to the gastrointestinal tract, promoting the secretion of digestive juices and helping to expel intestinal gas. This alleviates symptoms such as abdominal bloating and loss of appetite. This is also why it is commonly used in cooking meat to neutralize gamey odors and enhance aroma.
Dries dampness and resolves phlegm; aids in relieving coughs: The peel helps regulate moisture in the respiratory tract and offers relief for conditions involving excessive phlegm or chest tightness. Consequently, it is frequently used as an adjunct remedy for coughs accompanied by phlegm.
Supports antioxidant activity: The peel is rich in flavonoids—compounds that possess antioxidant properties and help eliminate free radicals from the body.
Assists in regulating blood lipids: Some studies indicate that certain components in the peel help regulate blood lipid levels; however, it should be noted that this cannot replace medical treatment for hyperlipidemia. 

                                                                                                                                                   Dried Tangerine Peel oil sacs        

Simply put, the oil sacs in Xinhui aged tangerine peel are the "aroma reservoir" and the "essence" of the peel. These visible, pit-like spots on the surface store abundant volatile oils—the very components that give the aged peel its distinctive aroma and therapeutic properties.                                                                                                                                                              

How do we brew Dried Tangerine Peel?       

Steeping: Convenient & Effortless
1. Rinse & Awaken Aroma:** Take 3–5g of aged tangerine peel (approx. 1–2 segments) and rinse off surface impurities under running water. Place in a Gaiwan or glass cup, pour in boiling water to cover the peel, steep for 1 minute, then discard the water to awaken the aroma.
2. Brewing: Pour in boiling water again and steep for 2–3 minutes. Once the liquor turns a golden yellow, it is ready to drink; it can be re-steeped multiple times.

**Boiling: Elegant & Leisurely**
1. **Rinse & Awaken Aroma:** Take a whole piece of aged tangerine peel and rinse off surface impurities with water. Place it in a wellness kettle with the inner pith facing upward. Add boiling water (avoid using cold water to start) just enough to cover the peel. Activate the "tea boiling" mode, boil for 1–2 minutes, then discard the water to awaken the aroma.
2. **Boiling the Peel:** Let the peel rest for 1 minute after the initial rinse, then add fresh boiling water (enough to cover the peel). Boil for another 3–5 minutes until the liquor is clear and golden yellow. Leave about one-third of the liquid in the kettle for subsequent boils, increasing the boiling time with each round, aiming for a clear, golden-yellow color.

**Thermal Steeping: Convenient & Portable**
1. **Method:** Take one-third of a tangerine peel segment (varieties like *Dahongpi* or "post-winter" peel are ideal for this method) and rinse off impurities with water. Quickly rinse again with boiling water to awaken the aroma. Place the peel in a thermal flask, pour in 500ml of boiling water, and steep. The duration can be adjusted to personal taste, though it is best not to steep for too long.