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Aged Chen Pi White Tea, 2010



The Emperor of All under Heaven once summoned the wise tea master Lao Cha and told him:

– Tea Master, you know how much I enjoy White Tea. But sometimes I want to try something new, something unusual, something that will be tasty and at the same time will entertain my guests. Go and come up with a tea that will make me happy. 

The Wise Tea Master left the court and came back later with White Tea that was nestled inside of a dried peel of a tangerine. The sweet taste of tea nicely mixed with the gentle sourness of tangerine and all the guests were in awe. The Emperor of All under Heaven was very pleased. 


When ripping off the wrapping paper, you will get a sweet orange aroma. The orange peel ball has been split into two parts with a circular incision. The upper part is the "lid", and the lower part is the "body", acting as a container stuffed with dry-aged Fuding White Tea leaves. Tea leaves are highly absorbent and can adopt a fragrance of anything they come in contact with. Putting dried leaves inside the peel of a tangerine created a new flavor of tea that is slightly sweet and has an orange aroma.

Aged White Tea and dry citrus peel have long been used in Traditional Chinese Medicine. When the citrus peel is aged, it has great benefits for our health. This tea can help with coughs, reduce nausea, and aid digestion.

To brew, empty the contents of the citrus peel and crush the peel into smaller pieces. Measure 8 grams of tea total and brew it as you usually would gong fu style or western style.

Chen Pi is a go-to remedy in Traditional Chinese Medicine. The combination of aged white tea brings out the best of both worlds from these two powerful cures in TCM. Chenpi is said to balance the Qi (气), the vital energy flowing through the body. It fights inflammations and has a powerful effect on coughs and sore throat. Chinese believe it drives away excessive cold and dampness, particularly one that accumulates in the lungs. That makes it a recommended cure for people prone to bronchial infections. It is also good for the stomach and helps with digestion! Chenpi also regulates the mood, the Qi's mental dimension.

To make this tea, farmers first scrape out the pulp of tangerine. They then fill the hollow skin with tea leaves. Then they wrap the tangerine peel carefully in a cloth and let it naturally dry and age. Some Chenpi can age for 10, 15, or more years. Like aged tea, they become sought-after collector's items or are taken as powerful medicines.

By combining the characteristics of these two different plants, the tea maker creates a rich and unique flavor. The refreshing citrus notes blend with white tea's mellow mouthfeel and sweet taste. They balance the mood and bring a peaceful, grounding feeling. The clear, bright orange tea soup exudes a delicate yet refreshing fragrance. To control the citrus notes in your tea, we recommend you experiment with the amount of Chen Pi pieces in the teapot.


Place of Origin: Hulin, Fuding, Fujian

Harvest time: June 2010
Aroma: Tangerine peel scent mixed with white tea aroma
Taste:  Sweet and mild in taste, followed by a thirst-quenching feeling
Varietal: Fuding Dahaocha 


Brewing guidelines:

       200℉ / 95℃ 

6g + 2g per 500ml   5-7min

     6g + 1g per 120ml   25sec + 10sec for each subsequent infusion 

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