Chenpi, or aged orange peel, is much more than just an ingredient—it’s a piece of history, tradition, and flavor. This beloved gem of Chinese medicine and cooking has been crafted in Xinhui, Guangdong Province, for thousands of years, where the art of its creation has been passed down through generations.
It all starts with the Cha Zhi Gan orange, a special local variety. While the fruit itself is too sour to enjoy fresh, its peel holds a magical aroma that’s deeply citrusy and incredibly inviting. Harvested under the warm October sun on clear days, the peel is carefully processed to transform it into the Chenpi we know and love.
Sweet, aromatic, and bursting with citrusy character, Chenpi is a versatile addition to your kitchen. Whether you’re adding it to teas, soups, or traditional dishes, it’s a simple way to infuse your recipes with a touch of history and a whole lot of flavor. Explore the essence of Xinhui.
Brewing:
Tea: 3-5 grams per 8 of water (or to taste) Water temperature: 205°F - 96°C Infusion length: 2-3 minutes
*When blending follow the appropriate temperature for each tea type.
