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10 Years XinHui Chenpi-Dried Tangerine Peel(Suit for White Tea&Pu'er)

SKU: 121912CP

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VENDOR: Lapsangstore

$35.00$24.00

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PRODUCT INFORMATION
How to Brew
Bud & Leaf Black Tea
PRODUCT INFORMATION

Product: 10 years Xinhui dried tangerine peel

Net Weight: 70g

Raw Material: Dried Tangerine Peel

Origin: Xinhui District, Jiangmen City, Guangdong Province.

Cautions:

The peel is dried outdoors and stored for a long time, so it is recommended to rinse it with warm water to dedust before cooking and soaking.

What is dried tangerine peel? What are the effects?

The ripe peel of citrus plant is dried and called peel or citrus peel, and stored for more than three years is called an aged peel.

Dried peel tangerine peel has the effect of regulating "Qi" and strengthening the spleen, dispelling dampness and resolving phlegm, and it was recorded in the Qing Dynasty that Xinhui Chenpi was used as medicine.

Chenpi is mostly produced in Fujian and Guangdong, among which Xinhui Chenpi is the most famous.

What's so special about Xinhui Chenpi?

Because of the special geographical area of Xinhui, and the cultivation technology has been inherited for many years, and the variety is excellent, the produced peel is good in taste, good medicinal effect, sufficient aroma and mellow taste compared with the foreign peel. In the local area, the peel is even more expensive than the pulp.

Difference

Xinhui Dried Tangerine Peel

Other Dried Tangerine Peel

Outer Shape

Brownish, uniformly colored, 3-valved or 2-valved

Orange-red color, varying shades, small ruptured pieces

Brew Taste

Sweet and aromatic, rich in aroma, slightly bitter

Taste bitter, astringent, no aroma

Steaming resistance

Can be steamed for a long time is not easy to rot

Not resistant to steaming, easy to rot

Storage changes

The more you store it, the better the taste and the more mellow the aroma

Does not have the property of getting better as it is stored

Efficacy

Up to 41 types of aromatic volatile oils (citrus oils) for better efficacy

Only 10 types of aromatic volatile oils (citrus oils)

 

What is the difference between new and old aged peel?

Fresh aged peel (three years and above) has a pungent fruity aroma, soft to the touch, and a slightly bitter taste in infused water.
Old-aged peel (nine years and above) has a rich orange fragrance, hard and crisp to the touch, mellow medicinal aroma in infused water, and golden and translucent soup color.
The longer the age, the darker the skin color, but the texture is clear and uniform, the inner capsule is white, of course, the better the medicinal effect.

How to use it?

①Brewing: Use boiling water to brew directly in a cup, the soup will turn light yellow and you can drink it.

②Steaming: You can steam it alone or put it into the pot together with white tea/Pu'er for a stronger aroma and better taste.

 

How to Brew

Here attaches the brewing guide of Chinese teas, pleases check below links if needed.

Black Tea Brewing Guide: Click Me!

Rock Tea Brewing Guide: Click Me!

White Tea Brewing Guide: Click Me!

Green Tea Brewing Guide: Click Me!

Any questions please email at lapsangstore@gmail.com

or check our FAQ: Click Me!

Bud & Leaf Black Tea

Lapsang Store Loose Black tea don't add other materials. Tea Buds and leaves all picked from Organic Nature tea origins.

In Lapsang Store. Not only different origins. Different Black Tea also have different picked standard, which determine its value in large extent.

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Tea buds: The young buds and stems contain the most theanine. It is the main ingredient of black tea freshness
Effect: Theanine is the main amino acid in tea, black tea is the main component of Xianshuang, there are caramel aroma and flavor similar to MSG heavy and mellow, can ease the bitter taste, enhance sweetness.
Physiological function: Can promote nerve growth and improve brain function, enhance memory and immunity. Theanine is also dedicated to helping humans resist Parkinson's disease and Alzheimer's disease, lowering blood pressure, increasing beneficial intestinal flora, and reducing plasma cholesterol.


Leaf: Contains more tea polysaccharides
Effect: makes the tea sticks tight and oily, and the soup feels sweet and full-bodied. It can form a sweet taste of tea soup, and can also form some special aromas, such as sweet aroma, caramel aroma or chestnut aroma.
Physiological function: Tea polysaccharides have many physiological functions such as radiation protection, anticoagulation, antithrombosis, lowering blood sugar and enhancing immunity.


Leaves Maturity: tea polyphenols is one of the main components that form the color and fragrance of tea
Effect: General term for polyphenols in tea. and
The higher the maturity of buds and leaves: the less tea polyphenols, the worse the quality of black tea.
Physiological function: Tea polyphenols have anti-oxidation, anti-inflammatory and antibacterial effects, lowering blood sugar, lowering blood lipids, anti-cancer and anti-mutation effects!


Fresh Leaves: The tea mainly contains three alkaloids: caffeine, theobromine and theophylline. The content of dry matter (2%-4%) in caffeine is the highest, which is an important flavor in tea. 
The thicker and older the leaves are, the less the alkaloids have.
Effect: The substance has a bitter taste and has a refreshing taste after being associated with theaflavins.
Physiological function:The alkaloids in tea can slightly stimulate the human cerebral cortex to relieve fatigue. At the same time, it will slightly stimulate the gastrointestinal system to help digestion and diuresis. Of course, in addition, it also has conventional health care methods such as strengthening the heart to relieve spasm and relax smooth muscle.

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