Royal 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.
- Xinhui Tangerine Peel: 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.
- Chakeng Tangerine Peel: 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.
- Quanzhi Peel: Quanzhi (ring-branch) tangerine peel has a delicate aroma, suitable for those who appreciate regional flavors and the traditional taste of aged tangerine peel.
- Da Hong Pi (Big Red Peel): With higher maturity, it offers a more mellow fruity aroma and a relatively sweet and smooth taste, suitable for daily tea and soups.
- Dry Storage Aging: Naturally stored in a dry environment, the aroma is more stable, suitable for long-term enjoyment and home use.
How to Brew Tangerine Peel Tea
Suggested Ingredients (for 1-2 servings):
- 1 small piece of 2019 Xinhui Chakeng Quanzhi Da Hong Pi
- Hot water 400-600ml
- Pu-erh tea, white tea, or red dates can be added according to personal preference.
Brewing Steps:
- Take a small piece of tangerine peel and quickly rinse off any surface dust with clean water.
- Quickly awaken the peel with hot water for 10-20 seconds, then discard the first infusion.
- Place the tangerine peel in a gaiwan, teapot, glass cup, or thermos.
- Add hot water and steep for 3-5 minutes.
- Once the citrus, fruity, and aged aromas are slowly released, it is ready to drink.
- You can refill with hot water multiple times; the aroma will gradually fade.
How to Boil Tangerine Peel Water
Suggested Ingredients (for 1-3 servings):
- 1 small piece of 2019 Xinhui Chakeng Quanzhi Da Hong Pi
- 2-3 red dates, optional
- 3-5 slices of hawthorn, optional
- 3-5 slices of dried pear, optional
- 800-1200ml of water
Boiling Steps:
- Rinse the tangerine peel and other accompanying ingredients clean.
- The tangerine peel can be soaked in warm water for 5-10 minutes beforehand to help release its aroma more easily.
- Place them in a health pot, glass pot, or small saucepan.
- Add 800-1200ml of water.
- Bring to a boil over high heat, then reduce to low heat and simmer for 10-15 minutes.
- After turning off the heat, let it steep for 5 minutes for a more pronounced citrus and fruity aroma in the tea.
How to Make Tangerine Peel Soup
Suggested Ingredients (for 2-4 servings):
- 1 small piece of 2019 Xinhui Chakeng Quanzhi Da Hong Pi
- 300-500g of old duck, pork ribs, chicken, lean pork, or beef brisket
- Red dates, lotus seeds, Chinese yam, coix seeds, sea coconut can be added according to personal preference.
- 2 slices of ginger, optional
- 1500-2000ml of water
- Salt to taste
Soup Making Steps:
- Quickly rinse the tangerine peel, then soak it in warm water until soft.
- If you dislike the bitterness of tangerine peel, you can gently scrape off the white pith inside.
- Wash the meat ingredients; you can blanch them first to remove scum.
- Add water to the pot, then add the meat, tangerine peel, and other soup ingredients.
- Bring to a boil over high heat, then reduce to low heat and simmer for 60-90 minutes.
- Add salt to taste before serving.
How to Make Tangerine Peel Red Bean Soup
Suggested Ingredients (for 2-4 servings):
- 1 small piece of 2019 Xinhui Chakeng Quanzhi Da Hong Pi
- 150g red beans
- Rock sugar to taste
- 1200-1500ml of water
Preparation Steps:
- Soak red beans for 2-4 hours in advance to make them easier to cook until soft.
- Rinse the tangerine peel and soak until soft; you can scrape off the white pith according to your preference.
- Add red beans, tangerine peel, and water to a pot.
- Bring to a boil over high heat, then reduce to low heat and simmer for 60-90 minutes.
- Once the red beans are soft and mushy, add rock sugar.
- Serve once the rock sugar has melted; it can also be refrigerated and served as a dessert.
How to Make Tangerine Peel Beef Brisket
Suggested Ingredients (for 2-4 servings):
- 1 small piece of 2019 Xinhui Chakeng Quanzhi Da Hong Pi
- 500g beef brisket
- 3 slices of ginger
- 1 star anise, optional
- Light soy sauce, dark soy sauce, rock sugar to taste
- Water as needed
Preparation Steps:
- Wash and soak the tangerine peel until soft; you can gently scrape off some of the white pith.
- Cut the beef brisket into pieces, blanch them, and rinse off any scum.
- Add beef brisket, ginger slices, tangerine peel, star anise, and seasonings to a pot.
- Add an appropriate amount of water, bring to a boil over high heat, then reduce to low heat and simmer for 60-90 minutes.
- It's ready when the beef brisket is tender and the tangerine peel aroma has infused into the broth.
Tips: 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.
1. What are the characteristics of 2019 tangerine peel?
The 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.
2. Why is Chakeng tangerine peel popular?
Chakeng 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.
3. What is the difference between Quanzhi peel and Bozhi peel?
Quanzhi (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.
4. What is Da Hong Pi?
Da 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.
5. What does "dry storage aging" mean?
Dry 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.
6. Do I need to scrape off the white pith of the tangerine peel?
The 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.
Tea Characteristics
- Natural citrus aroma, full fruity aroma, mellow and sweet taste.
- 2019 vintage tangerine peel, with moderate aged flavor, suitable for daily brewing.
- Chakeng Quanzhi Da Hong Pi, suitable for experiencing the regional and varietal flavors of Xinhui tangerine peel.
- Dry-aged, with a clean and stable aroma, suitable for brewing tea, boiling water, and making soup.
- 2oz packaging is a moderate size, suitable for home use and office tea.
Pairing Suggestions
- Tangerine Peel + Pu-erh: Classic tangerine peel Pu-erh tea, blending citrus and tea aromas.
- Tangerine Peel + White Tea: A clearer tea broth, suitable for slow brewing and enjoyment.
- Tangerine Peel + Red Dates: A sweeter and smoother taste, suitable for boiling water in a health pot.
- Tangerine Peel + Hawthorn: A more pronounced sour aroma, suitable for after-meal tea.
- Tangerine Peel + Red Beans: Suitable for making tangerine peel red bean soup, adding layers to desserts.
- Tangerine Peel + Beef Brisket/Old Duck: Suitable for stewing meat and Cantonese home-style soups.
Specifications
- 2oz/pack: 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.
Q: How can 2019 Xinhui Chakeng Quanzhi Da Hong Pi be used?
A: 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.
Q: How long can 2oz of tangerine peel last?
A: 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.
Q: What are the characteristics of 2019 vintage tangerine peel?
A: 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.
Q: Why is Chakeng Quanzhi Da Hong Pi particularly special?
A: 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.
Q: Does tangerine peel need to be washed or awakened?
A: 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.
Q: Should the white pith of the tangerine peel be scraped off?
A: 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.
Q: How should Xinhui tangerine peel be stored?
A: 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.
Q: Why choose Royal Seafood USA 2019 Xinhui Chakeng Quanzhi Dry Warehouse Da Hong Pi?
A: 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.
