Year 2001 Xinhui Meijiang Tangerine Peel, Chenpi

This special 2001 Chenpi from Meijiang village in Xinhui has been carefully aged for more than twenty years. Over time, the bright citrus fragrance of its youth has evolved into a complex layering of aged aroma, medicinal notes, and subtle woodiness. The tangerine peel is dense in substance yet crisp and thin, with a dark brown outer skin, distinct natural patterns, and an inner layer filled with oil glands. Its fragrance is steady and refined, while the taste is mellow, smooth, and cooling on the palate. It is equally enjoyable on its own or paired with fine loose-leaf teas. BackgroundAmong Xinhui's renowned villages, Meijiang is regarded as a core production area, famed for its superior terroir and craftsmanship. Using traditional farming and sun-drying methods, the tangerine peels are aged slowly, transforming in both character and value. Connoisseurs prize Meijiang Chenpi for its rich coloration, elegant fragrance, and lasting purity, considering it a true treasure among aged peels. Benefits & ValueIn traditional Chinese medicine, Chenpi is esteemed for its ability to regulate qi, strengthen the spleen, and dispel dampness while resolving phlegm. With age, both its therapeutic efficacy and flavor qualities deepen, giving it dual significance as a restorative drink and a collectible with enduring value. How to Brew: People often inquire about the ideal tea pairing. Chenpi can be steeped by itself using 3 pieces(3-5 g) with hot water for a duration of no more than a minute to extract the best flavor and essence. Alternatively, it's a popular choice to combine with various teas, including green, white, black, and pu-erh teas, as well as other herbal teas. We recommend breaking or cutting two pieces of chenpi and blending them with tea leaves. This mixture can be brewed in the Gongfu Cha style or even simmered in a larger pot. More about Xinhui Chenpi: Chenpi signifies mature orange peel that undergoes sun-drying. As time elapses, its quality improves. Beyond its role in cooking as a seasoning, chenpi holds significant value as a Chinese herbal medicine. . The cultivation of Xinhui Chenpi has a history of seven hundred years and has been regarded as a tribute due to its exceptional natural conditions. The best Chenpi is produced in Xinhui, Guangdon province. In contrast, chenpi from other locales was considered less potent medicinally and lacked aroma, leading to a numbing sensation in the mouth. However, lower-grade chenpi products from various provinces also populate the market. Research indicates that the maturation process of this particular citrus peel enriches its "volatile oils" and "flavonoids," thereby enhancing its therapeutic value. The official "chenpi" designation is conferred only after a minimum of three years of aging. Production Method: Xinhui chenpi is made from the peels of citrus fruits harvested from the core production region of Xinhui Tianma. After meticulous cleaning and sorting, the peels are segmented into three uniform sections. Following a natural air-drying period of four to five hours post-segmentation, the peels lose moisture and soften. Subsequently, the inner layer is scrupulously scraped to create a textured surface. The prepared peels are spread out in drying fields and sun-dried to ensure optimal moisture control. Finally, the dried peels are stored in well-ventilated containers, such as burlap sacks or woven bags, and placed in warehouses to undergo natural aging. Notice: Chenpi is a common Chinese herb ingredient in traditional Chinese medicine. While chenpi offers health benefits, it's important to be mindful of certain factors when incorporating it into your diet. We recommend that individuals, particularly those with excessive stomach acid, patients currently taking medication, infants, and pregnant women, consult a doctor before consuming chenpi. This precaution is taken to mitigate any potential adverse effects on the body.