Xinhui Chen Pi: A Guide to Aged Mandarin Peel

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

What is Chen Pi?

Chen Pi comes from a type of mandarin orange (Citrus reticulata), especially the Chachi variety grown in Xinhui, Guangdong. The peels are harvested, sun-dried, then aged in storage. Over time, the sharp bitterness softens and the aroma becomes warmer, sweeter, and more layered.

The traditional saying goes: "one-year Chen Pi is useful, three-year Chen Pi is a treasure." Guangdong's local standard uses three years as the minimum ageing period for Chen Pi. Ours has been ageing since 2016.

Why Xinhui aged mandarin peel is different

Not all dried mandarin peel tastes the same. Xinhui sits in the Pearl River Delta, where the climate, soil, and local mandarin variety produce peels with a distinct aromatic profile. Good Xinhui Chen Pi has warm citrus, honeyed sweetness, light herbal depth, and a gentle bitter edge that keeps the cup balanced.

This origin is recognised through geographical indication protection. Xinhui Chen Pi was included in the China-Europe Geographical Indication list in 2021, which helps distinguish Xinhui peel from mandarin peel grown elsewhere.

What does Chen Pi taste like?

Fresh mandarin peel tastes sharp, bright, and bitter. After proper ageing, the bitterness mellows and sweeter notes emerge. By three years, you begin to 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 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 hot water and longer steeping. It is much more forgiving than delicate green tea.

Simmering on the stove: Drop a piece of Chen Pi into a pot of water and simmer for a few minutes. This is a common way to drink it in China, especially on cold or rainy days. It draws out a deeper citrus flavour than a quick steep.

Tea flask / thermos steeping: Drop a piece into a tea flask with boiling water and let it steep through the day. Top up with hot water as you go. This is how we drink it at our Salamanca Market stall on cold Saturday mornings.

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 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 for cold evenings.

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 those cups that feels right 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 a lot of our customers enjoy 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 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?

You can simmer it on the stove for a few minutes, steep it in a thermos with boiling water, or do a standard steep of about 3g in hot water for 3 minutes. Chen Pi is forgiving, so you can adjust the amount and time to taste.

How long should Chen Pi be aged?

The traditional standard in Guangdong Province is a minimum of three years. Flavour continues to develop beyond that. Our Chen Pi has been ageing since 2016.

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

Chen Pi specifically refers to aged mandarin peel, with Xinhui Chen Pi being the best-known origin style. Regular dried orange or mandarin peel from the supermarket has not usually been aged in the same way, so the flavour is simpler and sharper.

Can I use Chen Pi in cooking?

Yes. It 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.

Try our nine-year Xinhui Chen Pi

Our 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: May 2026