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When it comes to regulating qi and strengthening the spleen and stomach, many people think of tangerine peel.
Someone asked, Is the tangerine peel I aired the same as the tangerine peel?
In fact, the two are quite different.
Chenpi is the dried and mature peel of Rutaceae plant tangerine and its cultivated varieties. The medicinal materials are divided into tangerine peel and canton tangerine peel.
Pick ripe fruits, peel off the skins, and dry them in the sun or low temperature. Recorded in the PharmacopoeiaTraditional Chinese medicine tangerine peel has requirements for the content of hesperidin. "This product is calculated as a dry product and contains no less than 3.5% hesperidin."
The content of hesperidin, aflatoxin, dryness, etc. of orange peels dried by individuals is uncertain. Strictly speaking, they are not traditional Chinese medicine pieces. Of course, there is no way to talk about the efficacy of Chinese medicine. .
The industry believes that the orange peel produced in a specific area of Xinhui and aged in a natural environment for three years or more is called Xinhui Chenpi or Guang Chenpi.
The higher the age of Xinhui tangerine peel, the more mellow its taste. The lower age of Xinhui tangerine peel contains more sugar and volatile oil, and the taste is bitter and sour.
After a long period of aging, the inner capsule of the high-age tangerine peel gradually falls off, and its taste is sweet, fragrant, mellow and aged. When buying tangerine peel, you can look at its color, feel its texture, and eat its tasteTaoism, observing its tea color and other methods to identify the quality of tangerine peel.
The method of making tea with Xinhui tangerine peel
Take a complete three-petal shape of Xinhui tangerine peel, rinse it, and boil it with cold water. After 3~5 minutes.
It is not advisable to soak the tangerine peel in water for too long, because the taste of tangerine peel is pungent and bitter. After soaking for a long time, the amount of tangerine peel decomposed will increase, which will easily produce bitterness and astringency, which will affect the taste.
Dahe Daily, Dahe Client reporter Li Bin edited lyh
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