In the UK and the US, tea is often enjoyed with milk, honey, or fruit.
In China, everyday tea drinking follows a similar idea. People enjoy adding flowers, fruits, and even herbs to tea to create deeper and more comforting flavors.
Over the past few years, citrus-based tea blends have become especially popular in China. Teas made with aged tangerine peel, such as Chenpi tea or Xiao Qing Gan, are now a common part of winter tea drinking. By pairing dried citrus peel with aged teas, the tea becomes smoother, warmer, more aromatic, and much easier to drink on a daily basis.
That is also what inspired us at iTeaworld. We created our first Chinese-style fruit tea by blending aged tangerine peel with different aged teas. This is the kind of tea people in China actually drink in winter. Simple, comforting, and deeply connected to everyday life.
What Is Aged Tangerine Peel (Chenpi)?
Aged tangerine peel, known as Chenpi, is something many Chinese families are very familiar with.
It is often used in soups and slow-cooked dishes to add aroma and reduce greasiness. In traditional Chinese medicine, it has long been used to support digestion and appetite. In tea, it brings warmth, depth, and balance.
Chenpi is not just dried orange peel.
It is made from the mature peel of specific citrus varieties, such as Chazhigan, Dahonkan, and Satsuma mandarin. After the peel is opened and sun-dried, it is aged naturally for at least three years under alternating dry and humid conditions.
Historical records mention Chenpi as early as the Eastern Han Dynasty. During the Tang Dynasty, people were already adding citrus peel to tea for flavor. By the Song Dynasty, large-scale production began in Xinhui, Guangdong. Later, Chenpi even became a tribute item for the imperial court.
Today, aged tangerine peel remains a common ingredient in Chinese cooking and tea culture. While Xinhui Chenpi from Guangdong is the most famous, other regions with suitable climates, such as Pubei in Guangxi, are also producing high-quality aged tangerine peel with their own unique character.
Why Aged Tangerine Peel Works So Well With Aged Tea
1. A Smoother, Warmer Flavor
As tangerine peel ages, its aroma changes.
Fresh citrus notes slowly soften into deeper scents that feel herbal, woody, or gently sweet and tangy. The taste becomes rounder and more comforting.
Aged teas go through a similar process. Teas like aged white tea, ripe Pu-erh, and aged dark tea slowly transform over time. Their character becomes warmer, and the mouthfeel turns smoother and fuller.
When these two are combined, the citrus aroma lifts the tea and adds freshness. At the same time, the depth of aged tea balances the intensity of the peel. The result is a tea that feels rich but never heavy.
2. Gentle on the Stomach and Easy to Brew
Both aged tangerine peel and aged tea are very stable.
They can handle long steeping or simmering without turning bitter. Most of the harsher compounds in aged tea have already transformed, so the tea stays smooth and lightly sweet.
During brewing, their beneficial components release evenly.
Chenpi supports digestion and internal balance. Aged tea offers gentle nourishment. Together, they make a tea that feels especially suitable for autumn and winter, or for anyone who tends to feel cold or sluggish.
Best Tea Pairings With Aged Tangerine Peel
1. Aged White Tea + Chenpi
Aged white tea, such as Shoumei or Gongmei, has a naturally sweet and mellow profile that pairs beautifully with the fruity aroma of Chenpi. The warmth of Chenpi also helps reduce any remaining stomach irritation from untransformed compounds in white tea. Combined with the cooling and calming nature of aged white tea, this blend works especially well for people who feel dry, restless, or physically tired during autumn and winter.
2. Pu-erh Tea + Chenpi
Chenpi and Pu-erh tea form one of the most classic winter tea pairings in China.
Whether with aged raw Pu-erh or ripe Pu-erh, long-term aging makes the tea smoother and more grounding. Adding Chenpi enhances digestion and helps relieve heaviness after rich meals. Brewing a pot after lunch or during a quiet winter afternoon brings a deep sense of warmth and ease.
3. Liu Bao Tea + Chenpi
Chenpi adds a gentle medicinal and citrus note to Liu Bao tea, softening its earthy character and lifting the overall aroma. Liu Bao contributes body and thickness to the tea liquor. Traditionally, Liu Bao tea is known for helping reduce dampness and physical heaviness, making this combination ideal for winter days when fatigue and sluggishness feel more noticeable.
4. Aged Oolong Tea + Chenpi
This pairing is less common, but surprisingly harmonious.
The first sip brings the deep aroma of aged tangerine peel. Then the tea liquor feels smooth, full, and rounded. After swallowing, a gentle citrus freshness lingers, adding contrast and complexity.
If you would like to try all of our Aged Citrus Peel Tea at once, you may want to take a look at our new release.
It includes one pure aged tangerine peel (Chenpi) tea and five Chenpi blends made with different types of tea, offering a simple way to stay warm and comfortable throughout the winter.
How to Brew This Chinese-Style Fruit Tea
This tea is naturally forgiving.
You do not need special equipment or advanced skills. A mug, thermos, gaiwan, or teapot all work well.
Because both the tea and the tangerine peel are aged, naturally low in caffeine, this blend is friendly to sensitive stomachs. Brewing a pot in the morning, in the afternoon, or during a quiet winter moment is an easy way to slow down and warm up.
Brewing Tips
1. Gaiwan or Teapot
Use a tea-to-water ratio of about 1:20.
Water temperature should be close to boiling.
Give the tea a quick rinse.
For the first few infusions, steep briefly to highlight the citrus aroma.
As the tea opens up, extend the steeping time to bring out a fuller and more balanced flavor.
For later infusions, longer steeps work well, and keeping some tea liquor in the pot helps maintain sweetness.
2. Mug or Thermos
Use a tea-to-water ratio of about 1:65 to 1:75.
Add boiling water and let the tea steep for a few minutes.
When about one third remains, refill with hot water.
Each refill can be steeped slightly longer.
3. Stovetop Simmer
Use a tea-to-water ratio of about 1:120 to 1:150.
Bring the tea and water to a boil, then simmer gently for a few minutes.
Reheat with fresh water as needed until the flavor naturally fades.
