Traditional Craft
A craft shaped by repeated drying, patient aging, and consistent process control.
Four Craft Stages
From harvest to maturation, every step supports the final aroma profile.
Raw Material Preparation
Selecting quality citrus fruit
Harvest
Fruit is harvested at the appropriate maturity with careful hand-picking.
Selection
Only sound fruit is kept while damaged fruit is removed.
Grading
Fruit is graded by size to keep batches consistent.
Washing
Clean water removes surface impurities before processing.
Peel Forming
Traditional cutting methods
Drying Off
Surface moisture is reduced naturally before cutting.
Cutting
The peel is opened by a three-cut or symmetric two-cut method.
Softening
The peel is softened to support later shaping and drying.
Sun-Curing
Traditional repeated drying
Turning
The peel is turned 2-3 times per day for even exposure.
Sun Drying
Natural drying gradually lowers moisture content.
Resting
Resting in the shade softens peel fibers between drying cycles.
Aging and Refinement
Time builds value
Aging
The peel ages naturally for more than three years under controlled storage.
Aroma Lift
Periodic airing helps aroma evolve and quality stabilize.
Maturation
Long-term storage deepens aroma and market value over time.
Time Creates Value
Chenpi is typically aged for more than three years. Stable storage conditions allow aroma and texture to evolve naturally.
Craft Features
Traditional Repeated Drying
The process follows a repeated steaming and sun-drying rhythm with tight timing control.
Hand-Cut Peel
Three-cut or symmetric two-cut methods help preserve peel integrity.
Natural Aging
The peel ages for more than three years in controlled storage with no chemical additives.
Seasonal Airing
Regular airing in spring and autumn supports aroma transformation.
Process Discipline
Each step is controlled to keep quality consistent across batches.
Long Craft Lineage
The craft is presented as a multi-generation family inheritance.