Chenpi

Here’s what you need to know: Aged tangerine peel, or chenpi, isn’t just a relic of traditional Chinese medicine—it’s a revelation for tea lovers chasing depth over tang. When I brewed my first batch, the aroma hit like a warm hug: earthy, smoky, with a sweetness that lingered like a citrus memory. It’s not the sharp, acidic punch of fresh citrus teas; instead, it delivers a smooth, golden liquor that feels almost like a dessert in a cup. The flavor is a quiet triumph—subtle, layered, and utterly comforting. Chenpi’s magic lies in its transformation. Unlike fresh peel, which can be…