A structured guide to the fundamentals, aging, quality, and origin of chenpi.
Highlights how freshly dried peel differs from aged chenpi in processing and flavor.
Highlights how freshly dried peel differs from aged chenpi in processing and flavor.
Notes appearance and aroma signs and provides basic buying tips.
Notes appearance and aroma signs and provides basic buying tips.
How to distinguish normal white bloom from dampness or mold, with practical checks.
How to distinguish normal white bloom from dampness or mold, with practical checks.
How to identify mold and why it is not recommended, with storage tips.
How to identify mold and why it is not recommended, with storage tips.
Compares appearance, aroma, and flavor across different aging years.
Compares appearance, aroma, and flavor across different aging years.
Explains how aging, scarcity, and storage costs influence the perception of value.
Explains how aging, scarcity, and storage costs influence the perception of value.
Explains why 10-year-aged chenpi is often favored, focusing on origin, process, and flavor changes.
Explains why 10-year-aged chenpi is often favored, focusing on origin, process, and flavor changes.
Explains that wrinkled citrus peel can be aged into chenpi and notes flavor differences.
Explains that wrinkled citrus peel can be aged into chenpi and notes flavor differences.
Explains normal darkening during aging and why color alone is not decisive.
Explains normal darkening during aging and why color alone is not decisive.
Compares orange peel and Wogan peel as raw materials for making chenpi.
Compares orange peel and Wogan peel as raw materials for making chenpi.
Explains normal darkening during aging versus abnormal blackening.
Explains normal darkening during aging versus abnormal blackening.
Explains differences in positioning, processing, and taste between pharmacy and tea shop chenpi.
Explains differences in positioning, processing, and taste between pharmacy and tea shop chenpi.
