The Ancient Wisdom of Chen Pi: Discovering the Secrets of Xinhui Aged Mandarin Peel

Chen Pi (陈皮) is dried, aged mandarin peel — a traditional Chinese ingredient used in tea and cooking for over a thousand years. Sometimes called dried tangerine peel or Chinese orange peel tea, the most valued variety comes from Xinhui in Guangdong Province. Our 2016 Xinhui Chen Pi has been ageing for nine years.

What is Chen Pi?

Chen Pi (also written as chenpi) comes from a type of mandarin orange (Citrus reticulata) — specifically the 'Chachi' variety grown in Xinhui, Guangdong. The peels are harvested when their essential oils peak, sun-dried using traditional methods, then stored and aged in controlled conditions. Over time, the bitter compounds decrease while beneficial flavonoids increase, which is why older Chen Pi tastes smoother, sweeter, and is more valued.

The traditional saying goes: "one-year Chen Pi is useful, three-year Chen Pi is a treasure." The Guangdong provincial standard requires at least three years of ageing before Chen Pi qualifies as premium. Ours has been ageing since 2016.

Why Xinhui aged mandarin peel specifically

Not all dried mandarin peel is the same. Xinhui sits in the Pearl River Delta where the subtropical climate, mineral-rich soil, and specific mandarin variety combine to produce peels with measurably higher levels of beneficial compounds — particularly nobiletin and d-limonene.

Scientific testing shows flavonoid content increases from about 41 mg/g in fresh peels to 56 mg/g after three years of proper ageing — a 37% increase. Xinhui Chen Pi also has a distinctive aromatic profile with exceptionally high d-limonene levels (3,292 mg/kg), which contributes to both its flavour and its health properties.

This quality difference is recognised internationally. Xinhui Chen Pi was included in the China-Europe Geographical Indication list in 2021 — the same type of protection given to champagne or Parmigiano-Reggiano. Well-aged specimens from Xinhui can fetch up to $9,650 per kilogram at specialty auctions.

What people use it for

In Traditional Chinese Medicine, Chen Pi has been used primarily for digestive support — helping with bloating, nausea, and general stomach discomfort after meals. The essential oils (especially d-limonene) appear to support digestive enzyme activity and help relax the digestive tract.

It's also traditionally used for respiratory support during cold and flu season. The flavonoids in aged mandarin peel have anti-inflammatory properties that may help with coughs and congestion.

More recent research has looked at potential benefits for cholesterol levels and metabolic health, though most of this work is still in animal studies. The antioxidant content is well-documented — Chen Pi is rich in flavonoids that help protect cells from oxidative damage.

We should note: Chen Pi is a food ingredient with a long history of traditional use, not a medicine. If you have specific health concerns, talk to your doctor.

How the flavour changes with age

Fresh mandarin peel tastes sharp and bitter with a simple citrus smell. After a year of proper ageing, the bitterness starts mellowing and sweeter notes emerge. By three years, you get a balanced sweet-bitter flavour with honey, wood, and deeper citrus notes.

Our nine-year Chen Pi from 2016 has gone well past that point. The flavour is smooth, with a natural sweetness and layered aromatic notes — aged wood, honey, and refined citrus. The mouthfeel is noticeably different from younger dried orange peel tea.

How to brew Chen Pi

Chen Pi responds well to high temperatures and long steeping — the opposite of delicate green tea. The longer the contact time and the hotter the water, the more flavour and goodness you get out of it.

Simmering on the stove: Drop a piece of Chen Pi into a pot of water and simmer for a few minutes. This is one of the most traditional ways to drink it in China, especially on cold or rainy days. It draws out the deeper citrus compounds that a quick steep can miss.

Tea flask / thermos steeping: Drop a piece into a tea flask with boiling water and let it steep all day. Top up with hot water as you go. This is how we drink it at our Salamanca Market stall on cold Saturday mornings — the thermos keeps it hot for hours and the long steep time brings out the full sweetness. If you have a good thermos at home, this is the most practical way to get the most out of a piece of Chen Pi without wasting any of it.

Standard brewing: Steep about 1/3 piece (roughly 3g) in 200-400ml of hot water for 3 minutes. You can re-steep it up to three times.

Paired with other teas: Chen Pi and ripe pu-erh is one of the most classic combinations in Chinese tea. Add a small piece of Chen Pi to a brew of Ripe Pu-erh 2021 — the citrus depth rounds out pu-erh's earthy character. It also pairs well with aged white tea — our Aged White Tea 2012 with a piece of Chen Pi is a warm, sweet brew that works well on cold evenings. Both are classic pairings you'll see in Chinese tea culture.

In cooking: Chen Pi is widely used in Chinese cooking — braised dishes, soups, and desserts. The citrus depth it adds to slow-cooked food is hard to replicate with fresh peel. A small piece goes a long way.

A note from Joanne

We live in Tasmania, and winters here are cold and wet. In China, drinking something warm and citrusy on a rainy day is a common habit — Chen Pi tea is one of the go-to choices when the weather turns. We started drinking it ourselves at home, and after a while we thought: if we enjoy this so much in the Tassie cold, other people here probably would too.

So we started carrying it at the Tea Bar, and it turns out we were right — a lot of our customers love it, especially during the colder months. Some people brew it on its own, some add it to their pu-erh or aged white tea. Either way works.

If you're curious, the 5g sample ($5) is enough for a few brews to see if you like the flavour. For more citrus tea options, our orange tea collection includes this alongside Rose Mandarin White — a blend of aged Chen Pi, white tea, and rose petals.

Common questions about Chen Pi

How do you brew dried mandarin peel tea?

The best way is to simmer it on the stove for a few minutes, or steep it in a thermos all day with boiling water. Chen Pi likes high temperature and long contact time — the longer, the better. You can also do a standard steep of 3g in hot water for 3 minutes, re-steeping up to three times.

How long should Chen Pi be aged?

The traditional standard in Guangdong Province is a minimum of three years. Flavour and beneficial compounds continue to develop beyond that. Scientific testing shows flavonoid content increases by about 37% in the first three years. Our Chen Pi has been ageing since 2016 — nine years.

What's the difference between Chen Pi and regular dried orange peel?

Chen Pi specifically refers to aged mandarin peel, most prized from the Xinhui 'Chachi' cultivar. Regular dried orange or mandarin peel from the supermarket hasn't been properly aged, so it lacks the complex compounds that develop over years of controlled storage. The flavour and therapeutic profile are quite different.

Can I use Chen Pi in cooking?

Yes. It's widely used in Chinese cooking — braised dishes, soups, and desserts. The citrus depth it adds to slow-cooked food is hard to replicate with fresh peel.

Try our nine-year Xinhui Chen Pi

Our Premium 2016 Xinhui Chen Pi is available in 20g Paper Pack, 40g Tin, or 5g Sample. Visit our Tea Bar at Salamanca Art Centre to taste before you buy.

Last updated: March 2026