Aged Tangerine Peel (Chenpi)

Citrus reticulata · Chén Pí Warming

Aromatic aged citrus peel bursting with volatile oils and flavonoids — a kitchen workhorse for teas and stews.

Chenpi is sun-dried, carefully aged tangerine peel whose fragrance deepens over years. Used like a citrus bay leaf, it lifts stews, congee, red-bean desserts and after-meal teas, and is rich in citrus volatile oils and flavonoids.

Nutrition Highlights

• ✓Rich in citrus volatile oils including limonene
• ✓Contains hesperidin and other flavonoids
• ✓Aromatic way to reduce heavy or greasy flavours
• ✓Improves with age when stored dry and cool

Everyday Food Uses

• ●Brewed alone or with pu-erh as an after-meal tea
• ●Simmered in red bean soup and pear desserts
• ●Added to braised meats and stews like a bay leaf
• ●Infused into honey or sparkling water

How to Enjoy

3–5g per dish (a small piece). Rinse, soak briefly to soften, then scrape away the white pith if you want less bitterness.

Modern Research

Citrus peels are a concentrated source of hesperidin, nobiletin and synephrine-related compounds; modern research explores their traditional role after meals and their antioxidant and metabolic effects.

⚠ Cautions