{"title":"Xinhui Dried Tangerine Peel","description":"","products":[{"product_id":"2017-dried-xinhui-tangerine-peel-seven-years-chenpi-dried-chinese-orange-peel-tea-2oz","title":"Xinhui aged Dried Tangerine Peel 2017 year 2oz","description":"\u003cdiv id=\"xinhui-aged-tangerine-peel-2017\" class=\"product-description\"\u003e\n\u003ch2\u003eRoyal Seafood USA 2017 Xinhui Aged Tangerine Peel｜Winter-Harvest Chenpi, Dried Citrus Peel for Tea, Soup \u0026amp; Cooking\u003c\/h2\u003e\n\u003cp\u003eRoyal Seafood USA 2017 Xinhui Aged Tangerine Peel is a traditional dried chenpi ingredient suitable for daily tea brewing, boiling water, soups, stews, sweet soups, desserts, and kitchen seasoning. This winter-harvest Xinhui tangerine peel has higher maturity, giving it a deeper and more stable citrus aroma. After years of natural dry-storage aging, the tea carries natural citrus fragrance, fruity notes, aged aroma, and a gentle sweet aftertaste.\u003c\/p\u003e\n\u003cp\u003eThis chenpi is suitable for those who enjoy Xinhui chenpi tea, Cantonese soups, traditional Chinese tea drinks, and home-style cooking. It can be used for chenpi tea, chenpi pu-erh tea, chenpi white tea, chenpi soup, chenpi sweet soup, and meat stews.\u003c\/p\u003e\n\u003ch3\u003eProduct Highlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eXinhui Chenpi:\u003c\/strong\u003e Made from Xinhui tangerine peel through drying and aging. A traditional ingredient commonly used in Cantonese tea drinks, soups, desserts, and cooking.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e2017 Aged Tangerine Peel:\u003c\/strong\u003e Aged for several years with a gradually developed aged aroma, suitable for daily tea, boiling water, and soup making.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eWinter-Harvest Peel:\u003c\/strong\u003e Higher maturity, rounder fruit aroma, and a smoother tea taste after aging.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNatural Dry-Storage Aging:\u003c\/strong\u003e Naturally aged in a dry storage environment, giving the peel a cleaner aroma and more stable flavor.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVersatile Dried Chenpi:\u003c\/strong\u003e Suitable for chenpi tea, chenpi pu-erh, chenpi white tea, soups, sweet soups, and braised meat dishes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Brew Chenpi Tea\u003c\/h3\u003e\n\u003ch4\u003eSuggested Ingredients｜1–2 Servings\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece 2017 Xinhui winter-harvest chenpi\u003c\/li\u003e\n\u003cli\u003e400–600 ml hot water\u003c\/li\u003e\n\u003cli\u003ePu-erh tea, white tea, or red dates, optional\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBrewing Steps\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eTake one small piece of chenpi and quickly rinse off any surface dust.\u003c\/li\u003e\n\u003cli\u003eRinse briefly with hot water for 10–20 seconds to awaken the peel, then discard the first rinse.\u003c\/li\u003e\n\u003cli\u003ePlace the chenpi into a gaiwan, teapot, glass cup, or thermos.\u003c\/li\u003e\n\u003cli\u003eAdd hot water and steep for 3–5 minutes.\u003c\/li\u003e\n\u003cli\u003eDrink once the citrus aroma, fruity aroma, and aged notes are released.\u003c\/li\u003e\n\u003cli\u003eThe same piece can be refilled multiple times. The aroma will gradually become lighter.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eHow to Boil Chenpi Water\u003c\/h3\u003e\n\u003ch4\u003eSuggested Ingredients｜1–3 Servings\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece 2017 Xinhui winter-harvest chenpi\u003c\/li\u003e\n\u003cli\u003e2–3 red dates, optional\u003c\/li\u003e\n\u003cli\u003e3–5 hawthorn slices, optional\u003c\/li\u003e\n\u003cli\u003e3–5 dried pear slices, optional\u003c\/li\u003e\n\u003cli\u003e800–1200 ml water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eCooking Steps\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRinse the chenpi and any pairing ingredients briefly.\u003c\/li\u003e\n\u003cli\u003eSoak the chenpi in warm water for 5–10 minutes to help release its aroma.\u003c\/li\u003e\n\u003cli\u003ePlace the ingredients into a health pot, glass pot, or small saucepan.\u003c\/li\u003e\n\u003cli\u003eAdd 800–1200 ml water.\u003c\/li\u003e\n\u003cli\u003eBring to a boil, then reduce to low heat and simmer for 10–15 minutes.\u003c\/li\u003e\n\u003cli\u003eTurn off the heat and let it steep for 5 minutes to release more citrus and aged aroma.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eHow to Use Chenpi in Soup\u003c\/h3\u003e\n\u003ch4\u003eSuggested Ingredients｜2–4 Servings\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece 2017 Xinhui winter-harvest chenpi\u003c\/li\u003e\n\u003cli\u003e300–500 g old duck, pork ribs, chicken, lean pork, or beef brisket\u003c\/li\u003e\n\u003cli\u003eRed dates, lotus seeds, Chinese yam, coix seed, or sea coconut, optional\u003c\/li\u003e\n\u003cli\u003e2 slices ginger, optional\u003c\/li\u003e\n\u003cli\u003e1500–2000 ml water\u003c\/li\u003e\n\u003cli\u003eSalt, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eSoup Steps\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRinse the chenpi briefly, then soak in warm water until softened.\u003c\/li\u003e\n\u003cli\u003eIf you prefer a milder taste, gently scrape off part of the inner white pith.\u003c\/li\u003e\n\u003cli\u003eWash the meat ingredients and blanch first to remove foam if desired.\u003c\/li\u003e\n\u003cli\u003eAdd water to a soup pot, then add the meat, chenpi, and other soup ingredients.\u003c\/li\u003e\n\u003cli\u003eBring to a boil, then reduce to low heat and simmer for 60–90 minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with salt according to personal taste before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eChenpi Red Bean Sweet Soup\u003c\/h3\u003e\n\u003ch4\u003eSuggested Ingredients｜2–4 Servings\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece 2017 Xinhui winter-harvest chenpi\u003c\/li\u003e\n\u003cli\u003e150 g red beans\u003c\/li\u003e\n\u003cli\u003eRock sugar, to taste\u003c\/li\u003e\n\u003cli\u003e1200–1500 ml water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eCooking Steps\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSoak red beans for 2–4 hours in advance so they soften more easily.\u003c\/li\u003e\n\u003cli\u003eRinse and soak the chenpi until soft. Scrape off the inner white pith if desired.\u003c\/li\u003e\n\u003cli\u003eAdd red beans, chenpi, and water to a pot.\u003c\/li\u003e\n\u003cli\u003eBring to a boil, then reduce to low heat and simmer for 60–90 minutes.\u003c\/li\u003e\n\u003cli\u003eWhen the red beans are soft, add rock sugar.\u003c\/li\u003e\n\u003cli\u003eServe once the rock sugar dissolves. It can also be chilled and served as a dessert.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eChenpi Beef Brisket\u003c\/h3\u003e\n\u003ch4\u003eSuggested Ingredients｜2–4 Servings\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece 2017 Xinhui winter-harvest chenpi\u003c\/li\u003e\n\u003cli\u003e500 g beef brisket\u003c\/li\u003e\n\u003cli\u003e3 slices ginger\u003c\/li\u003e\n\u003cli\u003e1 star anise, optional\u003c\/li\u003e\n\u003cli\u003eLight soy sauce, dark soy sauce, and rock sugar, appropriate amount\u003c\/li\u003e\n\u003cli\u003eWater, appropriate amount\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eCooking Steps\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRinse and soak the chenpi until soft. Gently scrape off part of the white pith if desired.\u003c\/li\u003e\n\u003cli\u003eCut beef brisket into pieces, blanch, and rinse off any foam.\u003c\/li\u003e\n\u003cli\u003eAdd beef brisket, ginger slices, chenpi, star anise, and seasonings to a pot.\u003c\/li\u003e\n\u003cli\u003eAdd enough water, bring to a boil, then reduce to low heat and simmer for 60–90 minutes.\u003c\/li\u003e\n\u003cli\u003eCook until the beef brisket becomes tender and the chenpi aroma blends into the sauce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eTips\u003c\/h3\u003e\n\u003cp\u003eA small amount of chenpi is enough. One small piece can add citrus aroma and layered flavor to tea, soup, desserts, or stewed meat. It is recommended to awaken the peel before tea brewing. For soup or desserts, soak the peel until soft and scrape off part of the inner white pith if you prefer a milder taste. Chenpi should be stored dry, away from moisture and strong odors.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes 2017 Xinhui Chenpi Special?\u003c\/h3\u003e\n\u003cp\u003e2017 Xinhui chenpi has been aged for several years. Compared with newer peel, its citrus aroma is more stable, the aged aroma has gradually developed, and the taste is smoother and gentler. It is suitable for daily tea brewing, soups, desserts, and meat stews.\u003c\/p\u003e\n\u003ch3\u003eWhat Is Winter-Harvest Chenpi?\u003c\/h3\u003e\n\u003cp\u003eWinter-harvest chenpi usually refers to tangerine peel harvested after the winter solstice. The peel has higher maturity and a fuller fruit aroma. After aging, the tea tends to taste more mellow, rounded, and stable. Compared with green peel or semi-ripe red peel, winter-harvest peel has a more mature and gentle flavor.\u003c\/p\u003e\n\u003ch3\u003eWhat Does Natural Dry-Storage Aging Mean?\u003c\/h3\u003e\n\u003cp\u003eNatural dry-storage aging means the chenpi is stored in a relatively dry, ventilated, and low-moisture environment without using extra processing to accelerate color or aroma changes. Dry-stored chenpi usually has a cleaner aroma and more stable flavor.\u003c\/p\u003e\n\u003ch3\u003eWhy Awaken Chenpi Before Brewing?\u003c\/h3\u003e\n\u003cp\u003eAfter years of storage, briefly rinsing chenpi with hot water before brewing helps the peel open up and release its citrus and aged aromas more fully. A quick rinse before formal brewing also makes the tea taste cleaner and smoother.\u003c\/p\u003e\n\u003ch3\u003eShould the White Pith Be Scraped Off?\u003c\/h3\u003e\n\u003cp\u003eThe inner white pith of chenpi can bring some bitterness. For tea, it can be kept if you enjoy a more layered flavor. For desserts, sweet soups, or soups, you may soak the peel until soft and gently scrape off part of the pith for a milder taste.\u003c\/p\u003e\n\u003ch3\u003eRecommended Pairings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eChenpi + Pu-erh:\u003c\/strong\u003e A classic chenpi pu-erh tea pairing with citrus aroma and tea fragrance.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eChenpi + White Tea:\u003c\/strong\u003e A cleaner and lighter tea pairing for slow brewing.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eChenpi + Red Dates:\u003c\/strong\u003e Adds natural sweetness, suitable for health pot boiling.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eChenpi + Hawthorn:\u003c\/strong\u003e Adds a bright sour note, suitable for after-meal tea.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eChenpi + Red Beans:\u003c\/strong\u003e Ideal for chenpi red bean sweet soup with richer dessert flavor.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eChenpi + Beef Brisket or Old Duck:\u003c\/strong\u003e Suitable for braised meat and Cantonese home-style soups.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e2 oz \/ Pack:\u003c\/strong\u003e Xinhui dried tangerine peel, 2017 winter-harvest chenpi, naturally aged in dry storage. Suitable for tea, boiling water, soups, meat stews, sweet soups, desserts, and chenpi tasting.\u003c\/p\u003e\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003ch4\u003e1. How can I use 2017 Xinhui winter-harvest chenpi?\u003c\/h4\u003e\n\u003cp\u003eIt can be used for tea, boiling water, soups, meat stews, and desserts. Common uses include chenpi pu-erh tea, chenpi white tea, chenpi red date water, chenpi old duck soup, chenpi beef brisket, and chenpi red bean sweet soup.\u003c\/p\u003e\n\u003ch4\u003e2. How long can a 2 oz pack last?\u003c\/h4\u003e\n\u003cp\u003eUsually only one small piece is needed for tea or soup each time. A 2 oz pack is suitable for home storage, office tea drinks, and daily soup preparation. The number of uses depends on the size of each piece and the amount used each time.\u003c\/p\u003e\n\u003ch4\u003e3. What are the characteristics of 2017 aged chenpi?\u003c\/h4\u003e\n\u003cp\u003e2017 chenpi has been aged for several years. Its citrus aroma is more stable, the aged aroma is gradually present, and the taste is smoother and more mellow. It is suitable for daily tea, boiled water, soups, and desserts.\u003c\/p\u003e\n\u003ch4\u003e4. Why is winter-harvest chenpi special?\u003c\/h4\u003e\n\u003cp\u003eWinter-harvest chenpi has higher maturity, fuller fruit aroma, and a more rounded taste. After natural aging, its citrus aroma and aged notes become softer and more balanced, making it suitable for those who prefer mature chenpi flavor.\u003c\/p\u003e\n\u003ch4\u003e5. What does natural dry-storage aging mean?\u003c\/h4\u003e\n\u003cp\u003eNatural dry-storage aging means the peel is stored naturally in a relatively dry and ventilated environment without using extra processing to speed up the aging effect. This gives the chenpi a cleaner aroma and more stable flavor.\u003c\/p\u003e\n\u003ch4\u003e6. Should chenpi be rinsed or awakened before use?\u003c\/h4\u003e\n\u003cp\u003eYes. It is recommended to quickly rinse off surface dust before use. For tea, awaken the peel with hot water for 10–20 seconds and discard the first rinse before brewing. This helps the tea taste cleaner and smoother.\u003c\/p\u003e\n\u003ch4\u003e7. Should the white pith be removed?\u003c\/h4\u003e\n\u003cp\u003eThe white pith can bring some bitterness. For tea, you may keep or remove it depending on personal taste. For desserts, sweet soups, or soups, soaking the peel until soft and gently scraping off part of the pith can make the taste milder.\u003c\/p\u003e\n\u003ch4\u003e8. How should Xinhui chenpi be stored?\u003c\/h4\u003e\n\u003cp\u003eStore it in a cool, dry, ventilated place away from moisture, high temperature, direct sunlight, and strong odors. In humid environments, check it regularly. If it becomes damp, air it out in a ventilated place before storing again.\u003c\/p\u003e\n\u003ch4\u003e9. Why choose Royal Seafood USA 2017 Xinhui winter-harvest chenpi?\u003c\/h4\u003e\n\u003cp\u003eRoyal Seafood USA focuses on traditional Chinese dried goods, chenpi, tea ingredients, and soup ingredients. We value regional flavor, aging quality, and family-use experience. This 2017 Xinhui winter-harvest chenpi in a 2 oz pack is naturally dry-stored and suitable for tea, soups, desserts, and daily chenpi tasting.\u003c\/p\u003e\n\u003ch3\u003eStorage Instructions\u003c\/h3\u003e\n\u003cp\u003eStore in a cool, dry, ventilated, and odor-free place. Avoid moisture, high temperature, and direct sunlight. If the storage environment is humid, check regularly and air out the chenpi if any moisture is noticed.\u003c\/p\u003e\n\u003cp\u003eRoyal Seafood USA offers local U.S. inventory, nationwide shipping, and free shipping on orders over $99.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Royal Seafood USA","offers":[{"title":"Default Title","offer_id":47817003991281,"sku":null,"price":45.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0765\/9408\/6129\/files\/2_abfaad89-faa1-4a6a-b02d-7353f62867f5.png?v=1776092756"},{"product_id":"2005-1oz-dried-xinhui-tangerine-peel-dried-chinese-orange-peel-tea","title":"2005 Year Meijiang Aged Tangerine Peel, Dried Tangerine Peel 1oz, Aged Tangerine Peel, for Tea, Rich and Mellow Taste","description":"\u003cstyle\u003e\nbody { font-family: Arial, sans-serif; font-size: 15px; line-height: 1.8; color: #333; max-width: 800px; margin: 0 auto; padding: 20px; }\nh2 { font-size: 18px; font-weight: bold; margin: 24px 0 8px; }\np { margin: 8px 0; }\nul, ol { margin: 8px 0; padding-left: 24px; }\nli { margin: 4px 0; }\n.faq-q { font-weight: bold; margin-top: 12px; }\n.faq-a { margin: 4px 0 12px; color: #444; }\n.expert-box { background: #fafafa; border: 1px solid #eee; padding: 12px 16px; margin: 12px 0; }\n.keywords { font-size: 13px; color: #666; background: #fafafa; border: 1px solid #eee; padding: 10px; margin-top: 16px; }\n.disclaimer { font-size: 13px; color: #888; margin-top: 20px; border-top: 1px solid #eee; padding-top: 10px; }\n\u003c\/style\u003e\n\u003cp\u003eRoyal Seafood USA's 2005 Meijiang Dahong Aged Tangerine Peel is a traditional dried aged tangerine peel product suitable for daily tea brewing, boiling water, making soup, stewing meat, preparing sweet soups, desserts, and for connoisseurship. Meijiang is one of the most notable producing areas for Xinhui aged tangerine peel. The Dahong (big red) peel, harvested at a high level of ripeness, develops a more mellow citrus aroma and a richer aged fragrance after years of aging. The tea infusion offers a rich, smooth taste with the distinctive woody notes, fruity aroma, and layered aftertaste characteristic of aged tangerine peel. It is ideal for those who appreciate aged tangerine peel tea, Cantonese soups, and traditional tangerine peel culture.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eMeijiang Tangerine Peel:\u003c\/strong\u003e Meijiang is one of the common high-quality producing areas for Xinhui tangerine peel, known for its natural citrus aroma that becomes more mellow after aging.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDahong Tangerine Peel:\u003c\/strong\u003e Dahong peel is harvested at a higher ripeness level, resulting in a rounder fruity aroma. It is suitable for brewing tea, making soup, and preparing desserts after prolonged aging.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e2005 Aged Tangerine Peel:\u003c\/strong\u003e With a longer aging period, its aroma is more subtle, and the tea infusion is richer and smoother. Ideal for those who appreciate the layered flavors of aged tangerine peel.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDried Tangerine Peel:\u003c\/strong\u003e A traditional Chinese dried ingredient, it can be used for tea, soups, stewed meats, sweet soups, and as a kitchen seasoning.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Brew Aged Tangerine Peel Tea\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Ingredients (for 1-2 people):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece of 2005 Meijiang Dahong Aged Tangerine Peel\u003c\/li\u003e\n\u003cli\u003e400-600ml hot water\u003c\/li\u003e\n\u003cli\u003ePu-erh, white tea, or red dates can be added according to personal preference\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Steps:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eTake a small piece of aged tangerine peel and quickly rinse off surface dust with clean water.\u003c\/li\u003e\n\u003cli\u003eQuickly steep the peel in hot water for 10-20 seconds to \"awaken\" it, then discard the first infusion.\u003c\/li\u003e\n\u003cli\u003ePlace the tangerine peel into a gaiwan, teapot, glass cup, or thermos.\u003c\/li\u003e\n\u003cli\u003eAdd hot water and steep for 3-5 minutes.\u003c\/li\u003e\n\u003cli\u003eOnce the aged, citrus, and woody aromas are gradually released, it is ready to drink.\u003c\/li\u003e\n\u003cli\u003eYou can refill with hot water multiple times; the aroma of the aged tangerine peel will gradually release, and the taste layers will evolve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eHow to Boil Aged Tangerine Peel Water\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Ingredients (for 1-3 people):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece of 2005 Meijiang Dahong Aged Tangerine Peel\u003c\/li\u003e\n\u003cli\u003e2-3 red dates, optional\u003c\/li\u003e\n\u003cli\u003e3-5 slices of hawthorn, optional\u003c\/li\u003e\n\u003cli\u003e3-5 slices of dried pear, optional\u003c\/li\u003e\n\u003cli\u003e800-1200ml clean water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBoiling Steps:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eQuickly rinse the tangerine peel and other accompanying ingredients.\u003c\/li\u003e\n\u003cli\u003eSoak the tangerine peel in warm water for 5-10 minutes to allow its aroma to slowly open up.\u003c\/li\u003e\n\u003cli\u003ePlace in a health pot, glass pot, or small saucepan.\u003c\/li\u003e\n\u003cli\u003eAdd 800-1200ml of clean water.\u003c\/li\u003e\n\u003cli\u003eBring to a boil over high heat, then reduce to low heat and simmer for 10-15 minutes.\u003c\/li\u003e\n\u003cli\u003eTurn off the heat and let it steep for 5 minutes; the aged aroma of the tea will be richer, and the taste more mellow.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eHow to Make Aged Tangerine Peel Soup\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Ingredients (for 2-4 people):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece of 2005 Meijiang Dahong Aged Tangerine Peel\u003c\/li\u003e\n\u003cli\u003e300-500g of old duck, pork ribs, chicken, lean pork, or beef brisket\u003c\/li\u003e\n\u003cli\u003eRed dates, lotus seeds, Chinese yam, coix seeds, or sea coconut can be added according to personal preference\u003c\/li\u003e\n\u003cli\u003e2 slices of ginger, optional\u003c\/li\u003e\n\u003cli\u003e1500-2000ml clean water\u003c\/li\u003e\n\u003cli\u003eSalt to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSoup Making Steps:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eQuickly rinse the tangerine peel, then soak in warm water until soft.\u003c\/li\u003e\n\u003cli\u003eIf you dislike the bitterness of tangerine peel, you can gently scrape off the white pith from the inner layer.\u003c\/li\u003e\n\u003cli\u003eWash the meat ingredients and blanch them in hot water to remove any scum.\u003c\/li\u003e\n\u003cli\u003eAdd clean water to a pot, then add the meat, tangerine peel, and other soup ingredients.\u003c\/li\u003e\n\u003cli\u003eBring to a boil over high heat, then reduce to low heat and simmer for 60-90 minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with salt to taste before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eHow to Make Tangerine Peel Red Bean Paste\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Ingredients (for 2-4 people):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece of 2005 Meijiang Dahong Aged Tangerine Peel\u003c\/li\u003e\n\u003cli\u003e150g red beans\u003c\/li\u003e\n\u003cli\u003eRock sugar to taste\u003c\/li\u003e\n\u003cli\u003e1200-1500ml clean water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation Steps:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSoak the red beans for 2-4 hours in advance to make them easier to cook until soft.\u003c\/li\u003e\n\u003cli\u003eRinse and soak the tangerine peel until soft; you can scrape off the white pith according to your preference.\u003c\/li\u003e\n\u003cli\u003eAdd red beans, tangerine peel, and clean water to a pot.\u003c\/li\u003e\n\u003cli\u003eBring to a boil over high heat, then reduce to low heat and simmer for 60-90 minutes.\u003c\/li\u003e\n\u003cli\u003eOnce the red beans are soft and mushy, add rock sugar.\u003c\/li\u003e\n\u003cli\u003eServe once the rock sugar has melted; it can also be chilled and served as a dessert.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eHow to Make Tangerine Peel Beef Brisket\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Ingredients (for 2-4 people):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece of 2005 Meijiang Dahong Aged Tangerine Peel\u003c\/li\u003e\n\u003cli\u003e500g beef brisket\u003c\/li\u003e\n\u003cli\u003e3 slices of ginger\u003c\/li\u003e\n\u003cli\u003e1 star anise, optional\u003c\/li\u003e\n\u003cli\u003eLight soy sauce, dark soy sauce, rock sugar to taste\u003c\/li\u003e\n\u003cli\u003eAppropriate amount of clean water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation Steps:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eWash and soak the tangerine peel until soft; you can gently scrape off some of the white pith.\u003c\/li\u003e\n\u003cli\u003eCut the beef brisket into pieces, blanch in hot water, and rinse off any scum.\u003c\/li\u003e\n\u003cli\u003eAdd beef brisket, ginger slices, tangerine peel, star anise, and seasonings to a pot.\u003c\/li\u003e\n\u003cli\u003eAdd an appropriate amount of clean water, bring to a boil over high heat, then reduce to low heat and simmer for 60-90 minutes.\u003c\/li\u003e\n\u003cli\u003eOnce the beef brisket is tender and the tangerine peel aroma has infused into the broth, it is ready.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eTips:\u003c\/strong\u003e The 2005 aged tangerine peel has a rich and mellow aroma, so a small amount is sufficient. Just one small piece can add a noticeable aged aroma to tea, soup, desserts, or stewed meats. It is recommended to \"awaken\" the peel before brewing tea. For soups or desserts, you can soak it until soft and then scrape off some of the white pith for a milder taste. When storing aged tangerine peel, ensure it is kept dry, protected from moisture and odors.\u003c\/p\u003e\n\u003cdiv class=\"expert-box\"\u003e\n\u003cp\u003e\u003cstrong\u003e1. What are the characteristics of 2005 aged tangerine peel?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAfter many years of aging, 2005 tangerine peel's aroma transforms from the fresh citrus notes of new peel to a more mellow aged fragrance, woody notes, and fruity aromas. When brewed as tea, the infusion is richer and smoother, with a more pronounced aftertaste.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expert-box\"\u003e\n\u003cp\u003e\u003cstrong\u003e2. Why is Meijiang tangerine peel popular?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMeijiang is one of the frequently mentioned producing areas for Xinhui tangerine peel, known for its delicate citrus aroma and stable fragrance after aging. Connoisseurs of Xinhui tangerine peel often compare and taste peels from different regions such as Meijiang, Dongjia, and Chakeng.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expert-box\"\u003e\n\u003cp\u003e\u003cstrong\u003e3. What is Dahong peel?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDahong peel typically refers to tangerine peel harvested at a higher stage of ripeness, resulting in a fuller fruity aroma and a rounder taste. It is suitable for brewing tea, making soup, and preparing desserts after aging. After years of aging, Dahong peel develops a richer and more mellow aged fragrance.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expert-box\"\u003e\n\u003cp\u003e\u003cstrong\u003e4. Why \"awaken\" aged tangerine peel before brewing tea?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAged tangerine peel, after long-term storage, has a more subdued aroma. Quickly \"awakening\" it with hot water before brewing helps the tangerine peel unfurl, allowing the aged and citrus aromas to release better, and resulting in a cleaner and softer tea infusion.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expert-box\"\u003e\n\u003cp\u003e\u003cstrong\u003e5. Should the white pith of tangerine peel be scraped off?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe inner white pith of tangerine peel can impart some bitterness. When brewing tea, you can decide whether to keep it based on your preference for layered flavors. When making desserts, sweet soups, or savory soups, if you prefer a milder taste, you can gently scrape off some of the white pith after soaking the peel until soft.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expert-box\"\u003e\n\u003cp\u003e\u003cstrong\u003e6. How to best store aged tangerine peel?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAged tangerine peel should be stored in a cool, dry, well-ventilated place free from odors, away from moisture, high temperatures, and direct sunlight. During periods of high humidity, check regularly, and if you find it absorbing moisture, ventilate and air it out before re-storing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eBrewing tea in a thermos in the office, or boiling water in a health pot at home.\u003c\/li\u003e\n\u003cli\u003eAged tangerine peel tea, aged tangerine peel Pu-erh, aged tangerine peel white tea, aged tangerine peel and red date tea.\u003c\/li\u003e\n\u003cli\u003eAged tangerine peel old duck soup, aged tangerine peel and pork rib soup, aged tangerine peel beef brisket, aged tangerine peel red bean paste.\u003c\/li\u003e\n\u003cli\u003ePeople who love Xinhui tangerine peel, Meijiang tangerine peel, aged tangerine peel, and Cantonese soups.\u003c\/li\u003e\n\u003cli\u003eLooking for a 1oz package of 2005 aged tangerine peel for tasting and experience.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairing Suggestions\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eTangerine Peel + Pu-erh:\u003c\/strong\u003e Classic aged tangerine peel Pu-erh tea, blending aged aroma with tea aroma.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTangerine Peel + White Tea:\u003c\/strong\u003e A more elegant tea infusion, suitable for slow brewing and savoring.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTangerine Peel + Red Dates:\u003c\/strong\u003e A sweeter and smoother taste, suitable for boiling in a health pot.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTangerine Peel + Hawthorn:\u003c\/strong\u003e A more pronounced sour aroma, suitable for after-meal tea.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTangerine Peel + Red Beans:\u003c\/strong\u003e Suitable for making aged tangerine peel red bean paste, adding layers to desserts.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTangerine Peel + Old Duck\/Beef Brisket:\u003c\/strong\u003e Suitable for Cantonese home-style soups and stewed meat dishes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e1oz\/pack:\u003c\/strong\u003e 2005 Meijiang Dahong Aged Tangerine Peel, dried tangerine peel, aged tangerine peel, suitable for brewing tea, boiling water, making soup, stewing meat, sweet soups, desserts, and for tangerine peel connoisseurship.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"faq-q\"\u003eQ: How can 2005 Meijiang Dahong Aged Tangerine Peel be used?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: It can be used for brewing tea, boiling water, making soup, stewing meat, and desserts. Common preparations include aged tangerine peel tea, aged tangerine peel Pu-erh, aged tangerine peel white tea, aged tangerine peel and red date water, aged tangerine peel old duck soup, aged tangerine peel beef brisket, and aged tangerine peel red bean paste.\u003c\/p\u003e\n\u003cp class=\"faq-q\"\u003eQ: How long can 1oz of aged tangerine peel last?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Usually, only 1 small piece is needed for each tea brewing or soup making. 1oz is suitable for trying out, office tea breaks, and daily use for small families. The actual number of uses will vary depending on the amount used each time and the size of the tangerine peel pieces.\u003c\/p\u003e\n\u003cp class=\"faq-q\"\u003eQ: What are the characteristics of 2005 vintage tangerine peel?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: 2005 vintage tangerine peel has been aged for a longer time, resulting in a more mellow aroma, more distinct layers of aged fragrance, citrus aroma, woody notes, and aftertaste. The tea infusion offers a richer and smoother taste.\u003c\/p\u003e\n\u003cp class=\"faq-q\"\u003eQ: Why is Meijiang Dahong peel special?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Meijiang is one of the popular producing areas for Xinhui tangerine peel. Dahong peel is harvested at a higher ripeness level, with a full fruity aroma. After years of aging, its aged fragrance becomes richer, making it suitable for aged tangerine peel tasting and soup making.\u003c\/p\u003e\n\u003cp class=\"faq-q\"\u003eQ: Does tangerine peel need to be washed or \"awakened\"?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: It is recommended to quickly rinse off surface dust before use. When brewing tea, you can \"awaken\" it with hot water for 10-20 seconds and then discard the water before the main brewing. This will result in a cleaner and softer tea infusion.\u003c\/p\u003e\n\u003cp class=\"faq-q\"\u003eQ: Should the white pith of tangerine peel be scraped off?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: The white pith can impart some bitterness. When brewing tea, you can decide whether to keep it based on personal taste. When making desserts, sweet soups, or savory soups, you can gently scrape off some of the white pith after soaking the peel until soft for a milder taste.\u003c\/p\u003e\n\u003cp class=\"faq-q\"\u003eQ: How should aged tangerine peel be stored?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: It is recommended to store it in a cool, dry, well-ventilated place free from odors, away from moisture, high temperatures, and direct sunlight. During periods of high humidity, check regularly, and if you find it absorbing moisture, ventilate and air it out before re-storing.\u003c\/p\u003e\n\u003cp class=\"faq-q\"\u003eQ: Why choose Royal Seafood USA's 2005 Meijiang Dahong Aged Tangerine Peel?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Royal Seafood USA specializes in traditional Chinese dried goods, aged tangerine peel, tea ingredients, and traditional soup ingredients, focusing on regional flavors, vintage aging, and home use experience. This 1oz package of 2005 Meijiang Dahong Aged Tangerine Peel offers a rich and mellow taste, suitable for brewing tea, making soup, desserts, and for aged tangerine peel connoisseurship.\u003c\/p\u003e","brand":"Royal Seafood USA","offers":[{"title":"Default Title","offer_id":47817004089585,"sku":null,"price":86.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0765\/9408\/6129\/files\/20.png?v=1776092671"},{"product_id":"2019-2-2019-xinhui-authentic-aged-tangerine-peel-tea","title":"2019 Year Xinhui Dried Tangerine Peel 2oz, Naturally Dried, Mellow and Sweet","description":"\u003cstyle\u003e\nbody { font-family: Arial, sans-serif; font-size: 15px; line-height: 1.8; color: #333; max-width: 800px; margin: 0 auto; padding: 20px; }\nh2 { font-size: 18px; font-weight: bold; margin: 24px 0 8px; }\np { margin: 8px 0; }\nul, ol { margin: 8px 0; padding-left: 24px; }\nli { margin: 4px 0; }\n.faq-q { font-weight: bold; margin-top: 12px; }\n.faq-a { margin: 4px 0 12px; color: #444; }\n.expert-box { background: #fafafa; border: 1px solid #eee; padding: 12px 16px; margin: 12px 0; }\n.keywords { font-size: 13px; color: #666; background: #fafafa; border: 1px solid #eee; padding: 10px; margin-top: 16px; }\n.disclaimer { font-size: 13px; color: #888; margin-top: 20px; border-top: 1px solid #eee; padding-top: 10px; }\n\u003c\/style\u003e\n\u003cp\u003eRoyal Seafood USA 2019 Xinhui Chapi Tea Pit Quanzhi Dry Warehouse Da Hong Pi is a traditional dried Xinhui tangerine peel suitable for daily tea brewing, boiling water, making soup, stewing meat, preparing sweet soups, desserts, and as a kitchen seasoning. Tea Pit (Chakeng) is one of the highly regarded production areas for Xinhui tangerine peel. The Quanzhi (ring-branch) tangerine peel has a delicate aroma, and the Da Hong Pi (big red peel) has a higher maturity. After dry storage aging, the layers of citrus, fruity, and aged aromas become softer. It has a mellow and sweet taste, making it suitable for those who enjoy Xinhui tangerine peel tea, Cantonese soups, and traditional Chinese tea drinks.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eXinhui Tangerine Peel:\u003c\/strong\u003e Made from Xinhui tangerine peel through drying and aging. It is a traditional dried ingredient commonly used in Cantonese tea, soups, desserts, and as a kitchen seasoning.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eChakeng Tangerine Peel:\u003c\/strong\u003e Chakeng is one of the frequently mentioned production areas for Xinhui tangerine peel, known for its natural citrus aroma, suitable for brewing tea and making soup.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eQuanzhi Peel:\u003c\/strong\u003e Quanzhi (ring-branch) tangerine peel has a delicate aroma, suitable for those who appreciate regional flavors and the traditional taste of aged tangerine peel.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDa Hong Pi (Big Red Peel):\u003c\/strong\u003e With higher maturity, it offers a more mellow fruity aroma and a relatively sweet and smooth taste, suitable for daily tea and soups.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDry Storage Aging:\u003c\/strong\u003e Naturally stored in a dry environment, the aroma is more stable, suitable for long-term enjoyment and home use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Brew Tangerine Peel Tea\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Ingredients (for 1-2 servings):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece of 2019 Xinhui Chakeng Quanzhi Da Hong Pi\u003c\/li\u003e\n\u003cli\u003eHot water 400-600ml\u003c\/li\u003e\n\u003cli\u003ePu-erh tea, white tea, or red dates can be added according to personal preference.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Steps:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eTake a small piece of tangerine peel and quickly rinse off any surface dust with clean water.\u003c\/li\u003e\n\u003cli\u003eQuickly awaken the peel with hot water for 10-20 seconds, then discard the first infusion.\u003c\/li\u003e\n\u003cli\u003ePlace the tangerine peel in a gaiwan, teapot, glass cup, or thermos.\u003c\/li\u003e\n\u003cli\u003eAdd hot water and steep for 3-5 minutes.\u003c\/li\u003e\n\u003cli\u003eOnce the citrus, fruity, and aged aromas are slowly released, it is ready to drink.\u003c\/li\u003e\n\u003cli\u003eYou can refill with hot water multiple times; the aroma will gradually fade.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eHow to Boil Tangerine Peel Water\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Ingredients (for 1-3 servings):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece of 2019 Xinhui Chakeng Quanzhi Da Hong Pi\u003c\/li\u003e\n\u003cli\u003e2-3 red dates, optional\u003c\/li\u003e\n\u003cli\u003e3-5 slices of hawthorn, optional\u003c\/li\u003e\n\u003cli\u003e3-5 slices of dried pear, optional\u003c\/li\u003e\n\u003cli\u003e800-1200ml of water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBoiling Steps:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eRinse the tangerine peel and other accompanying ingredients clean.\u003c\/li\u003e\n\u003cli\u003eThe tangerine peel can be soaked in warm water for 5-10 minutes beforehand to help release its aroma more easily.\u003c\/li\u003e\n\u003cli\u003ePlace them in a health pot, glass pot, or small saucepan.\u003c\/li\u003e\n\u003cli\u003eAdd 800-1200ml of water.\u003c\/li\u003e\n\u003cli\u003eBring to a boil over high heat, then reduce to low heat and simmer for 10-15 minutes.\u003c\/li\u003e\n\u003cli\u003eAfter turning off the heat, let it steep for 5 minutes for a more pronounced citrus and fruity aroma in the tea.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eHow to Make Tangerine Peel Soup\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Ingredients (for 2-4 servings):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece of 2019 Xinhui Chakeng Quanzhi Da Hong Pi\u003c\/li\u003e\n\u003cli\u003e300-500g of old duck, pork ribs, chicken, lean pork, or beef brisket\u003c\/li\u003e\n\u003cli\u003eRed dates, lotus seeds, Chinese yam, coix seeds, sea coconut can be added according to personal preference.\u003c\/li\u003e\n\u003cli\u003e2 slices of ginger, optional\u003c\/li\u003e\n\u003cli\u003e1500-2000ml of water\u003c\/li\u003e\n\u003cli\u003eSalt to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSoup Making Steps:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eQuickly rinse the tangerine peel, then soak it in warm water until soft.\u003c\/li\u003e\n\u003cli\u003eIf you dislike the bitterness of tangerine peel, you can gently scrape off the white pith inside.\u003c\/li\u003e\n\u003cli\u003eWash the meat ingredients; you can blanch them first to remove scum.\u003c\/li\u003e\n\u003cli\u003eAdd water to the pot, then add the meat, tangerine peel, and other soup ingredients.\u003c\/li\u003e\n\u003cli\u003eBring to a boil over high heat, then reduce to low heat and simmer for 60-90 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd salt to taste before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eHow to Make Tangerine Peel Red Bean Soup\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Ingredients (for 2-4 servings):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece of 2019 Xinhui Chakeng Quanzhi Da Hong Pi\u003c\/li\u003e\n\u003cli\u003e150g red beans\u003c\/li\u003e\n\u003cli\u003eRock sugar to taste\u003c\/li\u003e\n\u003cli\u003e1200-1500ml of water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation Steps:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSoak red beans for 2-4 hours in advance to make them easier to cook until soft.\u003c\/li\u003e\n\u003cli\u003eRinse the tangerine peel and soak until soft; you can scrape off the white pith according to your preference.\u003c\/li\u003e\n\u003cli\u003eAdd red beans, tangerine peel, and water to a pot.\u003c\/li\u003e\n\u003cli\u003eBring to a boil over high heat, then reduce to low heat and simmer for 60-90 minutes.\u003c\/li\u003e\n\u003cli\u003eOnce the red beans are soft and mushy, add rock sugar.\u003c\/li\u003e\n\u003cli\u003eServe once the rock sugar has melted; it can also be refrigerated and served as a dessert.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eHow to Make Tangerine Peel Beef Brisket\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Ingredients (for 2-4 servings):\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece of 2019 Xinhui Chakeng Quanzhi Da Hong Pi\u003c\/li\u003e\n\u003cli\u003e500g beef brisket\u003c\/li\u003e\n\u003cli\u003e3 slices of ginger\u003c\/li\u003e\n\u003cli\u003e1 star anise, optional\u003c\/li\u003e\n\u003cli\u003eLight soy sauce, dark soy sauce, rock sugar to taste\u003c\/li\u003e\n\u003cli\u003eWater as needed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003ePreparation Steps:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eWash and soak the tangerine peel until soft; you can gently scrape off some of the white pith.\u003c\/li\u003e\n\u003cli\u003eCut the beef brisket into pieces, blanch them, and rinse off any scum.\u003c\/li\u003e\n\u003cli\u003eAdd beef brisket, ginger slices, tangerine peel, star anise, and seasonings to a pot.\u003c\/li\u003e\n\u003cli\u003eAdd an appropriate amount of water, bring to a boil over high heat, then reduce to low heat and simmer for 60-90 minutes.\u003c\/li\u003e\n\u003cli\u003eIt's ready when the beef brisket is tender and the tangerine peel aroma has infused into the broth.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eTips:\u003c\/strong\u003e Do not use too much tangerine peel; one small piece is enough to add layers of citrus aroma to tea, soup, desserts, or stewed meat. It is recommended to awaken the peel before brewing tea. For soups or desserts, you can soak it soft and then scrape off some of the white pith for a softer taste. Store tangerine peel in a dry place, away from moisture and strong odors.\u003c\/p\u003e\n\u003cdiv class=\"expert-box\"\u003e\n\u003cp\u003e\u003cstrong\u003e1. What are the characteristics of 2019 tangerine peel?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 2019 vintage tangerine peel, after several years of aging, is softer than new peel. Its citrus aroma gradually transitions from fresh to mellow and sweet, and the tea liquor is smoother. It is suitable for daily tea brewing, boiling water, making soup, and pairing with desserts, making it a practical choice for its vintage.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expert-box\"\u003e\n\u003cp\u003e\u003cstrong\u003e2. Why is Chakeng tangerine peel popular?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChakeng is one of the frequently mentioned production areas for Xinhui tangerine peel, known for its elegant citrus aroma and distinct flavor profile. Those who enjoy Xinhui tangerine peel often compare and taste peels from different regions such as Chakeng, Dongjia, and Meijiang.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expert-box\"\u003e\n\u003cp\u003e\u003cstrong\u003e3. What is the difference between Quanzhi peel and Bozhi peel?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eQuanzhi (ring-branch) peel comes from ring-branch tangerines, typically garnering more attention from tangerine peel enthusiasts due to its delicate aroma and relatively limited production. Bozhi (grafted-branch) peel is more common, with stable production, suitable for daily use. Quanzhi Da Hong Pi is more suitable for those who want to experience regional flavors.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expert-box\"\u003e\n\u003cp\u003e\u003cstrong\u003e4. What is Da Hong Pi?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDa Hong Pi (big red peel) generally refers to tangerine peel harvested at a higher stage of maturity, offering a fuller fruity aroma and a rounder taste. It is suitable for brewing tea, making soup, and preparing desserts after aging. Compared to Qing Pi (green peel) and Er Hong Pi (second red peel), Da Hong Pi has a more mature and mellow flavor.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expert-box\"\u003e\n\u003cp\u003e\u003cstrong\u003e5. What does \"dry storage aging\" mean?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDry storage aging emphasizes natural storage in a relatively dry, well-ventilated, and low-humidity environment. Dry-aged tangerine peel usually has a cleaner aroma and more stable taste, making it more suitable for daily enjoyment and home collection.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"expert-box\"\u003e\n\u003cp\u003e\u003cstrong\u003e6. Do I need to scrape off the white pith of the tangerine peel?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe white pith inside the tangerine peel can impart some bitterness. When brewing tea, you can choose to keep it if you like the layered taste; when making desserts, sweet soups, or cooking soup, if you prefer a softer taste, you can gently scrape off some of the white pith after soaking it soft.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eTea Characteristics\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eNatural citrus aroma, full fruity aroma, mellow and sweet taste.\u003c\/li\u003e\n\u003cli\u003e2019 vintage tangerine peel, with moderate aged flavor, suitable for daily brewing.\u003c\/li\u003e\n\u003cli\u003eChakeng Quanzhi Da Hong Pi, suitable for experiencing the regional and varietal flavors of Xinhui tangerine peel.\u003c\/li\u003e\n\u003cli\u003eDry-aged, with a clean and stable aroma, suitable for brewing tea, boiling water, and making soup.\u003c\/li\u003e\n\u003cli\u003e2oz packaging is a moderate size, suitable for home use and office tea.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairing Suggestions\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eTangerine Peel + Pu-erh:\u003c\/strong\u003e Classic tangerine peel Pu-erh tea, blending citrus and tea aromas.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTangerine Peel + White Tea:\u003c\/strong\u003e A clearer tea broth, suitable for slow brewing and enjoyment.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTangerine Peel + Red Dates:\u003c\/strong\u003e A sweeter and smoother taste, suitable for boiling water in a health pot.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTangerine Peel + Hawthorn:\u003c\/strong\u003e A more pronounced sour aroma, suitable for after-meal tea.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTangerine Peel + Red Beans:\u003c\/strong\u003e Suitable for making tangerine peel red bean soup, adding layers to desserts.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eTangerine Peel + Beef Brisket\/Old Duck:\u003c\/strong\u003e Suitable for stewing meat and Cantonese home-style soups.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003e2oz\/pack:\u003c\/strong\u003e 2019 Xinhui Tangerine Peel, Chakeng Quanzhi Dry Warehouse Da Hong Pi, suitable for brewing tea, boiling water, making soup, stewing meat, sweet soups, desserts, and tangerine peel tasting.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"faq-q\"\u003eQ: How can 2019 Xinhui Chakeng Quanzhi Da Hong Pi be used?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: It can be used for brewing tea, boiling water, making soup, stewing meat, and desserts. Common preparations include tangerine peel Pu-erh, tangerine peel white tea, tangerine peel and red date water, tangerine peel old duck soup, tangerine peel beef brisket, and tangerine peel red bean soup.\u003c\/p\u003e\n\u003cp class=\"faq-q\"\u003eQ: How long can 2oz of tangerine peel last?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Typically, only 1 small piece is needed for each tea brew or soup. 2oz is suitable for regular home use, office tea, and daily soup making. The exact number of uses will vary depending on the amount used each time and the size of the tangerine peel pieces.\u003c\/p\u003e\n\u003cp class=\"faq-q\"\u003eQ: What are the characteristics of 2019 vintage tangerine peel?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: The 2019 vintage tangerine peel already possesses some aged flavor, with a more stable citrus aroma and a smoother, more mellow taste. It is suitable for daily tea brewing, boiling water, making soup, and pairing with desserts.\u003c\/p\u003e\n\u003cp class=\"faq-q\"\u003eQ: Why is Chakeng Quanzhi Da Hong Pi particularly special?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Chakeng is one of the well-known production areas for Xinhui tangerine peel. Quanzhi (ring-branch) tangerine peel has a delicate aroma, and Da Hong Pi (big red peel) has a higher maturity, with a rounder fruity aroma. After aging, it has a more mellow taste, making it suitable for tangerine peel enthusiasts who appreciate regional flavors.\u003c\/p\u003e\n\u003cp class=\"faq-q\"\u003eQ: Does tangerine peel need to be washed or awakened?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: It is recommended to quickly rinse off any surface dust before use. When brewing tea, you can awaken the peel with hot water for 10-20 seconds, then discard the water before formally brewing; this will result in cleaner and softer tea liquor.\u003c\/p\u003e\n\u003cp class=\"faq-q\"\u003eQ: Should the white pith of the tangerine peel be scraped off?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: The white pith can impart some bitterness. When brewing tea, you can decide whether to keep it based on personal taste; when making desserts, sweet soups, or cooking soup, you can gently scrape off some of the white pith after soaking it soft, for a softer taste.\u003c\/p\u003e\n\u003cp class=\"faq-q\"\u003eQ: How should Xinhui tangerine peel be stored?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: It is recommended to store it in a cool, dry place, away from moisture, high temperatures, and strong odors. If the environment is humid, check it regularly. If you find it has become damp, air it out promptly before storing it again.\u003c\/p\u003e\n\u003cp class=\"faq-q\"\u003eQ: Why choose Royal Seafood USA 2019 Xinhui Chakeng Quanzhi Dry Warehouse Da Hong Pi?\u003c\/p\u003e\n\u003cp class=\"faq-a\"\u003eA: Royal Seafood USA specializes in traditional Chinese dried goods, tangerine peel, tea ingredients, and traditional soup ingredients, focusing on regional flavors, vintage aging, and household use experience. This 2oz pack of 2019 Xinhui Chakeng Quanzhi Dry Warehouse Da Hong Pi is mellow and sweet, suitable for brewing tea, making soup, desserts, and tangerine peel tasting.\u003c\/p\u003e","brand":"Royal Seafood USA","offers":[{"title":"Default Title","offer_id":47817004318961,"sku":null,"price":45.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0765\/9408\/6129\/files\/2019.png?v=1776092543"},{"product_id":"2012-1oz-royal-seafood-usa-2012-xinhui-dongjia-quan-zhi-winter-aged-tangerine-peel-chenpi-dried-chinese-orange-peel-tea","title":"2012 Xinhui Dongjia Aged Tangerine Peel, 1oz pack","description":"\u003cdiv id=\"2012-xinhui-dongjia-quanzhi-aged-tangerine-peel\" class=\"product-description\"\u003e\n\u003ch2\u003eRoyal Seafood USA 2012 Xinhui Dongjia Quanzhi Aged Tangerine Peel｜Winter-Harvest Chen Pi, Pure Dry-Storage, 1 oz\u003c\/h2\u003e\n\u003cp\u003eRoyal Seafood USA 2012 Xinhui Dongjia Quanzhi Winter-Harvest Aged Tangerine Peel is a traditional Xinhui Chen Pi suitable for daily tea brewing, boiling water, soups, stews, desserts, sweet soups, and premium aged tangerine peel tasting. Dongjia is one of the well-known core production areas for Xinhui Chen Pi. Quanzhi tangerine peel has a delicate aroma, while winter-harvest peel offers a more mature fruit fragrance. After years of pure dry-storage aging, this Chen Pi develops richer layers of citrus aroma, aged fragrance, and subtle woody notes.\u003c\/p\u003e\n\u003cp\u003eThis 2012 aged tangerine peel is suitable for those who enjoy old Chen Pi tea, Cantonese soups, traditional Chinese tea culture, and aged citrus peel tasting.\u003c\/p\u003e\n\u003ch3\u003eProduct Highlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eSelected Xinhui Chen Pi:\u003c\/strong\u003e Suitable for tea, boiling water, soups, stews, sweet soups, desserts, and aged Chen Pi tasting.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e2012 Vintage:\u003c\/strong\u003e Aged for many years, with a more stable aroma, softer taste, and mature flavor profile.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDongjia Production Area:\u003c\/strong\u003e Dongjia is one of the well-known Xinhui Chen Pi regions, appreciated for its delicate citrus aroma and recognizable flavor.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eQuanzhi Winter-Harvest Peel:\u003c\/strong\u003e Quanzhi peel has a refined aroma, while winter-harvest peel is more mature and suitable for premium Chen Pi tea drinking.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePure Dry-Storage Aging:\u003c\/strong\u003e Naturally aged in a relatively dry environment for a cleaner aroma and more stable flavor.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eNo Extra Processing:\u003c\/strong\u003e Naturally aged without additional processing, preserving the traditional flavor of Xinhui Chen Pi.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e1 oz Tasting Pack:\u003c\/strong\u003e Suitable for trying, comparing different Chen Pi vintages, office tea brewing, and small households.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredient Introduction\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eXinhui Chen Pi:\u003c\/strong\u003e Dried and aged peel made from Xinhui tangerines, commonly used in Cantonese tea, soups, desserts, and cooking.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eDongjia Chen Pi:\u003c\/strong\u003e Dongjia is a popular Xinhui Chen Pi region known for delicate citrus aroma and noticeable aged fragrance.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eQuanzhi Peel:\u003c\/strong\u003e Quanzhi tangerine peel is often favored by Chen Pi enthusiasts for its refined fruit aroma and oil gland expression.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eWinter-Harvest Peel:\u003c\/strong\u003e Harvested after winter, with higher fruit maturity and a more rounded, mature aroma after aging.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePure Dry-Storage Aging:\u003c\/strong\u003e Naturally stored in a relatively dry environment, giving the peel a cleaner aroma and gentler taste.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Brew Chen Pi Tea\u003c\/h3\u003e\n\u003ch4\u003eSuggested Ingredients｜1–2 Servings\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece of 2012 Xinhui Dongjia Quanzhi winter-harvest Chen Pi\u003c\/li\u003e\n\u003cli\u003e400–600 ml hot water\u003c\/li\u003e\n\u003cli\u003ePu-erh tea, white tea, or red dates, optional\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBrewing Steps\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eTake one small piece of Chen Pi and quickly rinse off surface dust.\u003c\/li\u003e\n\u003cli\u003eWake the peel with hot water for 10–20 seconds, then discard the first rinse.\u003c\/li\u003e\n\u003cli\u003ePlace the Chen Pi into a gaiwan, teapot, glass cup, or thermos.\u003c\/li\u003e\n\u003cli\u003eAdd hot water and steep for 3–5 minutes.\u003c\/li\u003e\n\u003cli\u003eDrink once the citrus aroma, aged fragrance, and woody notes are released.\u003c\/li\u003e\n\u003cli\u003eIt can be refilled multiple times. The aroma will gradually become lighter.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eChen Pi Boiling Method\u003c\/h3\u003e\n\u003ch4\u003eSuggested Ingredients｜1–3 Servings\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece of 2012 Xinhui Dongjia Quanzhi winter-harvest Chen Pi\u003c\/li\u003e\n\u003cli\u003e2–3 red dates, optional\u003c\/li\u003e\n\u003cli\u003e3–5 slices hawthorn, optional\u003c\/li\u003e\n\u003cli\u003e3–5 pieces dried snow pear, optional\u003c\/li\u003e\n\u003cli\u003e800–1200 ml water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eCooking Steps\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRinse the Chen Pi and other ingredients briefly.\u003c\/li\u003e\n\u003cli\u003eYou may soak the Chen Pi in warm water for 5–10 minutes to help release the aroma.\u003c\/li\u003e\n\u003cli\u003ePlace all ingredients into a health pot, glass pot, or small saucepan.\u003c\/li\u003e\n\u003cli\u003eAdd 800–1200 ml water.\u003c\/li\u003e\n\u003cli\u003eBring to a boil, then reduce to low heat and simmer for 10–15 minutes.\u003c\/li\u003e\n\u003cli\u003eTurn off the heat and let it steep for 5 minutes for a stronger citrus and aged aroma.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eChen Pi Soup Method\u003c\/h3\u003e\n\u003ch4\u003eSuggested Ingredients｜2–4 Servings\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece of 2012 Xinhui Dongjia Quanzhi winter-harvest Chen Pi\u003c\/li\u003e\n\u003cli\u003e300–500 g old duck, pork ribs, chicken, lean pork, or beef brisket\u003c\/li\u003e\n\u003cli\u003eRed dates, lotus seeds, Chinese yam, sea coconut, or coix seeds, optional\u003c\/li\u003e\n\u003cli\u003e2 slices ginger, optional\u003c\/li\u003e\n\u003cli\u003e1500–2000 ml water\u003c\/li\u003e\n\u003cli\u003eSalt, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eSoup Steps\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRinse the Chen Pi briefly and soak it in warm water until softened.\u003c\/li\u003e\n\u003cli\u003eIf you prefer a milder taste, gently scrape off part of the inner white pith.\u003c\/li\u003e\n\u003cli\u003eWash the meat ingredients and blanch first to remove foam if desired.\u003c\/li\u003e\n\u003cli\u003eAdd water to a soup pot, then add the meat, Chen Pi, and other soup ingredients.\u003c\/li\u003e\n\u003cli\u003eBring to a boil, then reduce to low heat and simmer for 60–90 minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with salt according to personal taste before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eChen Pi Red Bean Dessert Soup\u003c\/h3\u003e\n\u003ch4\u003eSuggested Ingredients｜2–4 Servings\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece of 2012 Xinhui Dongjia Quanzhi winter-harvest Chen Pi\u003c\/li\u003e\n\u003cli\u003e150 g red beans\u003c\/li\u003e\n\u003cli\u003eRock sugar, to taste\u003c\/li\u003e\n\u003cli\u003e1200–1500 ml water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eCooking Steps\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSoak red beans for 2–4 hours in advance so they soften more easily.\u003c\/li\u003e\n\u003cli\u003eRinse and soften the Chen Pi. Scrape off part of the white pith if preferred.\u003c\/li\u003e\n\u003cli\u003eAdd red beans, Chen Pi, and water to a pot.\u003c\/li\u003e\n\u003cli\u003eBring to a boil, then reduce to low heat and simmer for 60–90 minutes.\u003c\/li\u003e\n\u003cli\u003eOnce the red beans are soft, add rock sugar.\u003c\/li\u003e\n\u003cli\u003eCook until the sugar melts. Serve warm or chill as a dessert.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eTips\u003c\/h3\u003e\n\u003cp\u003eOld Chen Pi has a deeper and more stable aroma, so a small piece is enough to add noticeable citrus and aged fragrance to tea, soups, or desserts. We recommend waking the peel before brewing tea. For soups or desserts, soak the peel until soft and scrape off part of the white pith if you prefer a smoother taste. Store Chen Pi in a dry place and keep it away from moisture and strong odors.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes 2012 Chen Pi Special?\u003c\/h3\u003e\n\u003cp\u003e2012 Chen Pi has been aged for many years. Its aroma gradually changes from fresh citrus fragrance to a more mature blend of aged fragrance, woody notes, and citrus aroma. When brewed as tea, the taste is softer. When used in soups or desserts, it adds deeper layers of aged Chen Pi flavor.\u003c\/p\u003e\n\u003ch3\u003eWhy Is Dongjia Chen Pi Popular?\u003c\/h3\u003e\n\u003cp\u003eDongjia is one of the frequently mentioned core production areas for Xinhui Chen Pi. Its regional flavor is delicate, with a recognizable citrus and aged aroma. Chen Pi enthusiasts often compare Dongjia, Meijiang, Chakeng, and other regions to experience different production-area characteristics.\u003c\/p\u003e\n\u003ch3\u003eQuanzhi Peel vs. Grafted Peel\u003c\/h3\u003e\n\u003cp\u003eQuanzhi peel comes from Quanzhi tangerine trees and is often more sought after by Chen Pi enthusiasts. It usually has a delicate aroma and relatively limited production. Grafted peel is more common and more stable in supply, making it suitable for daily use. Quanzhi winter-harvest peel is more suitable for those who want to experience premium regional Chen Pi flavor.\u003c\/p\u003e\n\u003ch3\u003eWhat Is Winter-Harvest Peel?\u003c\/h3\u003e\n\u003cp\u003eWinter-harvest peel usually refers to tangerine peel harvested after the winter season, when the fruit is more mature. The aroma is more rounded and stable, making it suitable for aging, tea brewing, and soup use.\u003c\/p\u003e\n\u003ch3\u003eCommon Pairings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eChen Pi + Pu-erh Tea:\u003c\/strong\u003e A classic pairing with citrus aroma and tea fragrance.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eChen Pi + White Tea:\u003c\/strong\u003e Light and elegant, suitable for slow brewing.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eChen Pi + Red Dates:\u003c\/strong\u003e Adds natural sweetness, suitable for health pot boiling.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eChen Pi + Hawthorn:\u003c\/strong\u003e Adds bright fruit acidity, suitable for after-meal tea.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eChen Pi + Red Beans:\u003c\/strong\u003e Perfect for Chen Pi red bean dessert soup.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eChen Pi + Old Duck \/ Pork Ribs:\u003c\/strong\u003e Suitable for Cantonese-style home soups.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003ch4\u003e1. How can I use 2012 Xinhui Dongjia Quanzhi winter-harvest Chen Pi?\u003c\/h4\u003e\n\u003cp\u003eIt can be used for tea, boiling water, soups, stews, and desserts. Common uses include Chen Pi Pu-erh tea, Chen Pi white tea, Chen Pi red date water, Chen Pi old duck soup, Chen Pi beef brisket, and Chen Pi red bean dessert soup.\u003c\/p\u003e\n\u003ch4\u003e2. How long can 1 oz of Chen Pi last?\u003c\/h4\u003e\n\u003cp\u003eEach tea or soup preparation usually only needs one small piece. A 1 oz pack is suitable for tasting, office tea brewing, and small household use. The total number of uses depends on the size of each piece and the amount used each time.\u003c\/p\u003e\n\u003ch4\u003e3. What are the characteristics of 2012 Chen Pi?\u003c\/h4\u003e\n\u003cp\u003e2012 Chen Pi has been aged for many years. Its aroma is more stable, with richer citrus, aged, and woody notes. The taste is softer than newer peel, making it suitable for tea drinking and soup making.\u003c\/p\u003e\n\u003ch4\u003e4. Why is Dongjia Quanzhi winter-harvest peel special?\u003c\/h4\u003e\n\u003cp\u003eDongjia is a well-known Xinhui Chen Pi region. Quanzhi tangerine peel has a delicate aroma, and winter-harvest peel has higher maturity. After aging, the aroma becomes more stable and suitable for Chen Pi enthusiasts who care about region, variety, and vintage.\u003c\/p\u003e\n\u003ch4\u003e5. What does “no extra processing” mean?\u003c\/h4\u003e\n\u003cp\u003eIt means the Chen Pi is not treated with additional processing to change its color or aroma. The focus is on natural dry-storage aging, preserving the original regional flavor and vintage character of the peel.\u003c\/p\u003e\n\u003ch4\u003e6. Should Chen Pi be rinsed or awakened before use?\u003c\/h4\u003e\n\u003cp\u003eYes. We recommend quickly rinsing off surface dust before use. For tea brewing, wake the peel with hot water for 10–20 seconds, discard the rinse, then brew formally for a cleaner and smoother tea.\u003c\/p\u003e\n\u003ch4\u003e7. Should the white pith be scraped off?\u003c\/h4\u003e\n\u003cp\u003eThe inner white pith can bring some bitterness. For tea, you may keep it if you enjoy more layers. For desserts or soups, you can soften the peel and gently scrape off part of the pith for a smoother taste.\u003c\/p\u003e\n\u003ch4\u003e8. How should Chen Pi be stored?\u003c\/h4\u003e\n\u003cp\u003eStore in a cool, dry, and odor-free place. Avoid moisture, high temperature, and strong odors. In humid environments, check regularly. If the peel becomes damp, air it out in a ventilated place before storing again.\u003c\/p\u003e\n\u003ch4\u003e9. Why choose Royal Seafood USA 2012 Xinhui Dongjia Quanzhi winter-harvest Chen Pi?\u003c\/h4\u003e\n\u003cp\u003eRoyal Seafood USA focuses on traditional Chinese dried goods, Chen Pi, tea ingredients, and soup ingredients. We value regional flavor, vintage aging, and home-use experience. This 1 oz 2012 Xinhui Dongjia Quanzhi winter-harvest Chen Pi is pure dry-storage aged with no extra processing, suitable for tea, soups, desserts, and Chen Pi tasting.\u003c\/p\u003e\n\u003ch3\u003eStorage Instructions\u003c\/h3\u003e\n\u003cp\u003eStore in a cool, dry, ventilated, and odor-free place. Avoid moisture, high temperature, and direct sunlight. Check regularly in humid weather. If the peel becomes damp, allow it to air in a ventilated place before sealing again.\u003c\/p\u003e\n\u003cp\u003eRoyal Seafood USA offers local U.S. inventory, nationwide shipping, and free shipping on orders over $99.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Royal Seafood USA","offers":[{"title":"Default Title","offer_id":47817004941553,"sku":null,"price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0765\/9408\/6129\/files\/2012.png?v=1776091775"},{"product_id":"6-1oz-xinhui-meijiang-dried-tangerine-peel-2019-year-chenpi-herbal-tea-traditional-raw-sun-craft-6-years-dried-orange-peel-tea-1oz","title":"Xinhui Meijiang Dried Tangerine Peel, 6-year, 1oz","description":"\u003cdiv id=\"xinhui-meijiang-aged-tangerine-peel\" class=\"product-description\"\u003e\n\u003ch2\u003eRoyal Seafood USA Xinhui Meijiang Aged Tangerine Peel｜6-Year Chen Pi, 1 oz\u003c\/h2\u003e\n\u003cp\u003eRoyal Seafood USA Xinhui Meijiang Aged Tangerine Peel is a traditional Chinese dried ingredient suitable for daily tea brewing, boiling water, soups, stews, desserts, sweet soups, and kitchen seasoning. Meijiang Chen Pi is one of the popular regional styles of Xinhui aged tangerine peel. After years of natural aging, the citrus aroma becomes more mellow and stable, with a gentle aged fragrance, fruit aroma, and light aftertaste.\u003c\/p\u003e\n\u003cp\u003eThis Chen Pi is suitable for those who enjoy Xinhui Chen Pi tea, Cantonese-style soups, and traditional Chinese home cooking.\u003c\/p\u003e\n\u003ch3\u003eProduct Highlights\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eSelected Xinhui Chen Pi:\u003c\/strong\u003e Suitable for daily tea, boiling water, soups, stews, desserts, and kitchen seasoning.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMeijiang Regional Flavor:\u003c\/strong\u003e Natural citrus aroma with a gentle aged fragrance, suitable for traditional Xinhui Chen Pi lovers.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e6-Year Aging:\u003c\/strong\u003e Compared with newer peel, the aroma is more mellow and the taste is smoother.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e1 oz Tasting Pack:\u003c\/strong\u003e Suitable for Chen Pi beginners, office tea brewing, small households, and daily recipes.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eVersatile Use:\u003c\/strong\u003e Can be used for Chen Pi tea, Chen Pi Pu-erh, Chen Pi white tea, soups, sweet soups, and meat stews.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eFlexible Pairing:\u003c\/strong\u003e Pairs well with Pu-erh tea, white tea, red dates, hawthorn, snow pear, ginger, pork ribs, old duck, and beef brisket.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIngredient Introduction\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eXinhui Chen Pi:\u003c\/strong\u003e Made from Xinhui tangerine peel through drying and aging. It is commonly used in Cantonese tea, soups, and kitchen seasoning.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eMeijiang Chen Pi:\u003c\/strong\u003e Meijiang is one of the commonly mentioned Xinhui Chen Pi regions, known for a clean citrus aroma and suitability for daily tea and soup use.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e6-Year Aged Chen Pi:\u003c\/strong\u003e Moderately aged, keeping citrus aroma while developing a gentle aged fragrance.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e1 oz Pack:\u003c\/strong\u003e Convenient for trying different vintages and regions, and suitable for small-quantity daily use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Brew Chen Pi Tea\u003c\/h3\u003e\n\u003ch4\u003eSuggested Ingredients｜1–2 Servings\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece of Xinhui Meijiang 6-year aged Chen Pi\u003c\/li\u003e\n\u003cli\u003e400–600 ml hot water\u003c\/li\u003e\n\u003cli\u003ePu-erh tea, white tea, red dates, or hawthorn, optional\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eBrewing Steps\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eTake one small piece of Chen Pi and quickly rinse off surface dust.\u003c\/li\u003e\n\u003cli\u003eYou may wake the peel with hot water for 10–20 seconds, then discard the first rinse.\u003c\/li\u003e\n\u003cli\u003ePlace the Chen Pi into a cup, teapot, or gaiwan.\u003c\/li\u003e\n\u003cli\u003eAdd hot water and steep for 3–5 minutes.\u003c\/li\u003e\n\u003cli\u003eDrink once the citrus aroma and aged fragrance are released.\u003c\/li\u003e\n\u003cli\u003eIt can be refilled multiple times. The aroma will gradually become lighter.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eChen Pi Boiling Method\u003c\/h3\u003e\n\u003ch4\u003eSuggested Ingredients｜1–3 Servings\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1–2 small pieces of Xinhui Meijiang 6-year aged Chen Pi\u003c\/li\u003e\n\u003cli\u003e2–3 red dates, optional\u003c\/li\u003e\n\u003cli\u003e3–5 slices hawthorn, optional\u003c\/li\u003e\n\u003cli\u003e3–5 pieces dried snow pear, optional\u003c\/li\u003e\n\u003cli\u003e800–1200 ml water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eCooking Steps\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRinse the Chen Pi and other pairing ingredients briefly.\u003c\/li\u003e\n\u003cli\u003eYou may soak the Chen Pi in warm water for 5–10 minutes to help release the aroma.\u003c\/li\u003e\n\u003cli\u003ePlace all ingredients into a health pot, glass pot, or small saucepan.\u003c\/li\u003e\n\u003cli\u003eAdd 800–1200 ml water.\u003c\/li\u003e\n\u003cli\u003eBring to a boil, then reduce to low heat and simmer for 10–15 minutes.\u003c\/li\u003e\n\u003cli\u003eTurn off the heat and let it steep for 5 minutes for a stronger citrus aroma.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eChen Pi Soup Method\u003c\/h3\u003e\n\u003ch4\u003eSuggested Ingredients｜2–4 Servings\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece of Xinhui Meijiang 6-year aged Chen Pi\u003c\/li\u003e\n\u003cli\u003e300–500 g pork ribs, old duck, chicken, lean pork, or beef brisket\u003c\/li\u003e\n\u003cli\u003eRed dates, lotus seeds, Chinese yam, coix seeds, or sea coconut, optional\u003c\/li\u003e\n\u003cli\u003e2 slices ginger, optional\u003c\/li\u003e\n\u003cli\u003e1500–2000 ml water\u003c\/li\u003e\n\u003cli\u003eSalt, to taste\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eSoup Steps\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eRinse the Chen Pi briefly and soak it in warm water until softened.\u003c\/li\u003e\n\u003cli\u003eIf you prefer a milder taste, gently scrape off part of the inner white pith.\u003c\/li\u003e\n\u003cli\u003eWash the meat ingredients and blanch first to remove foam if desired.\u003c\/li\u003e\n\u003cli\u003eAdd water to a soup pot, then add the meat, Chen Pi, and other soup ingredients.\u003c\/li\u003e\n\u003cli\u003eBring to a boil, then reduce to low heat and simmer for 60–90 minutes.\u003c\/li\u003e\n\u003cli\u003eSeason with salt according to personal taste before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eChen Pi Red Bean Dessert Soup\u003c\/h3\u003e\n\u003ch4\u003eSuggested Ingredients｜2–4 Servings\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e1 small piece of Xinhui Meijiang 6-year aged Chen Pi\u003c\/li\u003e\n\u003cli\u003e150 g red beans\u003c\/li\u003e\n\u003cli\u003eRock sugar, to taste\u003c\/li\u003e\n\u003cli\u003e1200–1500 ml water\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eCooking Steps\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eSoak red beans for 2–4 hours in advance so they soften more easily.\u003c\/li\u003e\n\u003cli\u003eRinse and soften the Chen Pi. Scrape off part of the white pith if preferred.\u003c\/li\u003e\n\u003cli\u003eAdd red beans, Chen Pi, and water to a pot.\u003c\/li\u003e\n\u003cli\u003eBring to a boil, then reduce to low heat and simmer for 60–90 minutes.\u003c\/li\u003e\n\u003cli\u003eOnce the red beans are soft, add rock sugar.\u003c\/li\u003e\n\u003cli\u003eCook until the sugar melts. Serve warm or chill as a dessert.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eTips\u003c\/h3\u003e\n\u003cp\u003eA small piece of Chen Pi is enough to add citrus aroma and depth to tea, soups, or desserts. For tea, you may wake the peel before brewing. For soups, soak the peel until soft and scrape off part of the inner white pith if you prefer a smoother taste. The longer Chen Pi is aged properly, the more stable and mellow the aroma becomes. Store in a dry and ventilated place, away from moisture.\u003c\/p\u003e\n\u003ch3\u003eWhat Is the Difference Between Xinhui Chen Pi and Regular Orange Peel?\u003c\/h3\u003e\n\u003cp\u003eXinhui Chen Pi is typically made from Xinhui tangerine peel through drying and aging, with attention to production area, vintage, and storage. Regular dried orange peel is usually made from common citrus peel and may differ in aroma, oil glands, aging potential, and drinking experience. Xinhui Chen Pi is more commonly used for tea, soups, and Cantonese recipes.\u003c\/p\u003e\n\u003ch3\u003eIs 6-Year Chen Pi Suitable for Beginners?\u003c\/h3\u003e\n\u003cp\u003eYes. Six-year aged Chen Pi is suitable for daily use and beginners. It is not too new, so it already has some aged fragrance, but the aroma is not overly heavy. It works well for tea, boiling water, soups, and desserts.\u003c\/p\u003e\n\u003ch3\u003eWhy Wake Chen Pi Before Brewing?\u003c\/h3\u003e\n\u003cp\u003eWaking the peel helps the dried Chen Pi slowly open up and release its citrus and aged aroma. A simple method is to rinse it with hot water for 10–20 seconds, discard the rinse, and then brew formally. This helps make the tea cleaner and smoother.\u003c\/p\u003e\n\u003ch3\u003eShould the White Pith Be Scraped Off?\u003c\/h3\u003e\n\u003cp\u003eThe inner white pith may bring some bitterness. For tea, you may keep it if you enjoy the natural layers of Chen Pi. For desserts or soups, if you prefer less bitterness, soak the peel until soft and gently scrape off part of the white pith.\u003c\/p\u003e\n\u003ch3\u003eCommon Pairings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eChen Pi + Pu-erh Tea:\u003c\/strong\u003e Classic Chen Pi Pu-erh tea with citrus aroma and tea fragrance.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eChen Pi + White Tea:\u003c\/strong\u003e Light and elegant, suitable for slow daily brewing.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eChen Pi + Red Dates:\u003c\/strong\u003e Adds natural sweetness, suitable for health pot boiling.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eChen Pi + Hawthorn:\u003c\/strong\u003e Adds bright fruit acidity, suitable for after-meal tea.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eChen Pi + Red Beans:\u003c\/strong\u003e Suitable for Chen Pi red bean dessert soup.\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eChen Pi + Old Duck \/ Pork Ribs:\u003c\/strong\u003e Suitable for Cantonese-style home soups.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTea Taste Profile\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eNatural citrus aroma with gentle aged fragrance.\u003c\/li\u003e\n\u003cli\u003eRefreshing taste with a light aftertaste.\u003c\/li\u003e\n\u003cli\u003eModerate 6-year aged flavor, suitable for daily tea and soup use.\u003c\/li\u003e\n\u003cli\u003eCan be brewed alone or paired with Pu-erh, white tea, red dates, or hawthorn.\u003c\/li\u003e\n\u003cli\u003eSuitable for soups, meat stews, sweet soups, and kitchen seasoning.\u003c\/li\u003e\n\u003cli\u003e1 oz small pack, suitable for tasting, office tea, and small household use.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFAQ\u003c\/h3\u003e\n\u003ch4\u003e1. How can I use Xinhui Meijiang 6-year aged Chen Pi?\u003c\/h4\u003e\n\u003cp\u003eIt can be used for tea, boiling water, soups, stews, and desserts. Common uses include Chen Pi Pu-erh tea, Chen Pi white tea, Chen Pi red date water, Chen Pi old duck soup, Chen Pi beef brisket, and Chen Pi red bean dessert soup.\u003c\/p\u003e\n\u003ch4\u003e2. How long can 1 oz of Chen Pi last?\u003c\/h4\u003e\n\u003cp\u003eEach tea or soup preparation usually only needs one small piece. A 1 oz pack is suitable for tasting, office tea brewing, and small household use. The total number of uses depends on the size of each piece and the amount used each time.\u003c\/p\u003e\n\u003ch4\u003e3. What are the characteristics of 6-year aged Chen Pi?\u003c\/h4\u003e\n\u003cp\u003eSix-year aged Chen Pi has developed a gentle aged fragrance. Its citrus aroma is more stable, and the taste is softer than newer peel. It is suitable for daily tea, boiling water, soups, and desserts.\u003c\/p\u003e\n\u003ch4\u003e4. Does Chen Pi need to be rinsed?\u003c\/h4\u003e\n\u003cp\u003eYes. We recommend quickly rinsing off surface dust before use. For tea, you may wake the peel with hot water for 10–20 seconds before formal brewing for a cleaner and smoother tea.\u003c\/p\u003e\n\u003ch4\u003e5. Should the white pith be removed?\u003c\/h4\u003e\n\u003cp\u003eThe white pith can bring some bitterness. For tea, you can keep or remove it according to personal preference. For soups, desserts, or drinks for children and elders, you may soften the peel and gently scrape off part of the pith for a milder taste.\u003c\/p\u003e\n\u003ch4\u003e6. How should Xinhui Chen Pi be stored?\u003c\/h4\u003e\n\u003cp\u003eStore in a cool, dry place away from moisture, high temperature, and strong odors. In humid environments, check regularly. If the peel becomes damp, air it out in a ventilated place before storing again.\u003c\/p\u003e\n\u003ch4\u003e7. Why choose Royal Seafood USA Xinhui Meijiang Chen Pi?\u003c\/h4\u003e\n\u003cp\u003eRoyal Seafood USA focuses on traditional Chinese dried goods, Chen Pi, tea ingredients, and soup ingredients. We value regional flavor, daily practicality, and home-use experience. This 1 oz Xinhui Meijiang 6-year aged Chen Pi is suitable for tea, soups, and daily tasting. Royal Seafood USA offers local U.S. inventory, nationwide shipping, and free shipping on orders over $99.\u003c\/p\u003e\n\u003ch3\u003eStorage Instructions\u003c\/h3\u003e\n\u003cp\u003eStore sealed or semi-sealed in a cool, dry, and odor-free place. Avoid moisture, high temperature, and direct sunlight. In humid weather, check regularly. If the peel becomes damp, air it in a ventilated place before storing again.\u003c\/p\u003e\n\u003cp\u003eRoyal Seafood USA offers local U.S. inventory, nationwide shipping, and free shipping on orders over $99.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Royal Seafood USA","offers":[{"title":"Default Title","offer_id":47817005138161,"sku":null,"price":15.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0765\/9408\/6129\/files\/1_283093d4-3ffd-43db-932d-3441fef39d5d.png?v=1776091160"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0765\/9408\/6129\/collections\/6.jpg?v=1775761184","url":"https:\/\/royalseafoodusa.com\/collections\/%e6%96%b0%e4%bc%9a%e9%99%88%e7%9a%ae.oembed","provider":"Royal Seafood USA","version":"1.0","type":"link"}