Most commonly, Chen Pi (citrus peel) is associated with Pu-erh or aged White teas. It is no wonder that particularly post-fermented and aged teas go best with the dried citrus peel. Both have deep, earthy flavors that complement each other, with Chen Pi adding brightness and sweetness to the tea’s depth. Aside from tea, its use is widespread in Chinese medicine. Many people choose to drink Chen Pi tea precisely because of the benefits it brings, according to Chinese medicine.
The Power of Chen Pi, According To Chinese Medicine
Aged citrus peels are known to aid digestion, dry up mucus, and reduce nausea.
It is also a source of vitamin C. Therefore, it is often used to boost the immune system and help prevent viruses and infections.
The practice of using citrus peels in traditional Chinese medicine originated from the Song Dynasty and has lasted for over seven hundred years. Chen Pi reached popularity and was commonly used through the Ming and Qing Dynasties.
For hundreds of years, the most common use of Chen Pi has been for upset stomachs, indigestion, and wet coughs (just like Pu-erh!). On the other hand, particularly green citrus peels have been used to relieve pain.
Aging the orange peel is an essential step in getting the most benefits out of it. According to Chinese medicine, simply drying orange peels the way we might at home in the wintertime won’t work. The citrus peel is dried and aged for a prolonged period of time to get its utmost benefits. The peel that turns black from aging is considered the most potent, thus offering the most benefits.
Chen Pi Tea
The first records of Chen Pi tea are unknown; however, experts believe that stuffing tea into citrus peel for aging has likely been practiced for centuries, especially in Guangdong and Guangxi provinces, where aged citrus peels and fermented teas were both prized.
Well-aged citrus peels are highly valued in traditional Chinese medicine practices and can sometimes cost more than its Pu-erh equivalent!
How Is Chen Pi Tea Made?
The process of making tea-stuffed citrus is not as easy as it may seem. Not only is it labor-intensive, but it also requires time and skill.
Here is the step-by-step process:
- A small hole is made in the rind of the top of the citrus fruit
- Using special pliers, the pulp is carefully removed from the rind (this is the most challenging step, requiring skilled and experienced workers)
- After the peel has been well separated from the fruit, it gets stuffed with the Pu-erh tea:
- the Pu-erh gets poured into the opening of the citrus fruit, gradually filling the fruit
- the tea is stuffed and pressed carefully, to avoid breaking the gentle citrus peel
- Chen Pi tea with small cracks is still commonly sold and is perfectly fine; however, perfect whole Chen Pi demands a much higher price. This requires much skill from the tea masters - the tea-stuffed Chen Pi is then dried using one of the conventional methods:
oven-dried, sun-dried, or dried in a specially heated room. The drying of the tea-stuffed citruses requires the most skill from the tea masters. Traditionally, sun-drying was the preferred method, but modern producers often use controlled drying rooms for consistency. Improper drying can result in an overly sharp or unpleasant taste. The perfect Chen Pi tea should be smooth with a lingering sweetness. - Finally, the citrus fruits are carefully wrapped and sold
How To Brew Chen Pi Tea
- Gently open the dried citrus and remove the tea inside.
- Break the peel into small pieces with your hands.
- follow Gong Fu Cha brewing instructions, or Western brewing instructions
- For Gong Fu Cha, use about 6 grams of tea and 2 grams of peel for 120ml of water
- enjoy the robust taste of the tea, the pleasant fragrance of the tangerine, and the wonderful health benefits to come!