{"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","url":"https:\/\/royalseafoodusa.com\/products\/2012-1oz-royal-seafood-usa-2012-xinhui-dongjia-quan-zhi-winter-aged-tangerine-peel-chenpi-dried-chinese-orange-peel-tea","provider":"Royal Seafood USA","version":"1.0","type":"link"}