{"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","url":"https:\/\/royalseafoodusa.com\/products\/2005-1oz-dried-xinhui-tangerine-peel-dried-chinese-orange-peel-tea","provider":"Royal Seafood USA","version":"1.0","type":"link"}