Chenpi, or Tangerine Peel, is widely used in daily life. It can be combined with various teas, adjust flavors in dishes, and even harmonize different medicines. In Guangdong Province, its importance is even more pronounced as it is commonly used for infusing water, making tea, and preparing soups.
As the saying goes, “An ounce of chenpi is worth an ounce of gold.” When purchasing chenpi, do you know how to properly infuse it? After all, only by using the correct method can its full benefits be released, allowing us to better appreciate its taste.
Here, we will share a few detailed methods for infusing chenpi, which are very simple:
Infusing Tea Method
For chenpi aged less than five years, this method is suitable. Once the water boils, rinse the tea utensils first to increase their temperature. Then place the chenpi into a lidded bowl and pour boiling water over it. The first Infusion should last three minutes to allow the aroma of the chenpi to permeate the tea.
The subsequent infusions can be for one minute each, and then 30 seconds thereafter. Remember to cover the bowl while infusing to retain the aroma and ensure a sweet and smooth flavor.
Boiling Infusion Method
For chenpi aged over five years, this method is recommended. Boiling is the best way to infuse aged chenpi, as it helps bring out its “the older, the more fragrant” characteristic. The resulting tea is soft and smooth.
When infusing aged chenpi, it's best to first “wake up” the peel by pouring boiling water over it and letting it sit for one minute to activate its beneficial components. Then place the chenpi in a glass Teapot, add boiling water, and let it boil until the tea changes color. Finally, pour it out for consumption. Note: After the first infusion, always reserve one-third of the tea for the next round to maintain a consistent taste. Each infusion should result in a golden, clear broth.
Mixing Tea Method
This method can be used for any age of chenpi. The mixing tea method involves separately brewing ripe Pu'er and chenpi tea, then combining them according to personal preference. Alternatively, you can directly use the boiled chenpi tea to infuse ripe Pu'er.
The combination of chenpi and ripe Pu'er is classic and the most common pairing. As chenpi ages, it becomes more fragrant, while ripe Pu'er, after fermentation, has a gentle nature and a unique aged flavor. Together, they create a rich and aromatic blend that carries the essence of time.
Pairing chenpi with ripe Pu'er is a popular choice for many. Recently, some people have begun to pair chenpi with white tea, a combination that has gained popularity. White tea is often described as “a year's tea, three years' medicine, and seven years' treasure,” meaning the older it gets, the better. Therefore, aged white tea pairs well with chenpi. Aged white tea, after years of maturation, has a gentle nature and a sweet taste. When combined with the rich aroma of chenpi, it creates a refreshing and elegant blend with a delightful taste.
Nowadays, more and more people understand the benefits and value of chenpi and start buying and enjoying it. After reading this article, do you also feel nostalgic for the taste of chenpi?