What are the benefits and effects of drinking dried tangerine peel (chenpi) infused in water? Several recommended combinations

It is the season for eating tangerines now, and most people casually throw away the tangerine peel, not knowing that after the peel is sun-dried or oven-dried it becomes a traditional Chinese medicine——chenpi (dried tangerine peel). Chenpi is also a very affordable health-promoting herb. So what are the benefits and effects of drinking chenpi infused in water? What can it be infused with?

I. Introduction to Chenpi

In traditional Chinese medicine it is often said, “A hundred-year chenpi, a thousand-year ginseng.” The medicinal material from tangerine peel (chenpi) is divided into “chenpi” and “Guang chenpi,” obtained by sun-drying or oven-drying the peel of ripe tangerines. The longer chenpi is stored, the better it is, hence the name “chenpi” (aged peel). Chenpi is an important traditional Chinese medicine and can also be used as a cooking seasoning and to make snacks. When the fruit ripens from October to December, the fruit is picked and the peel is usually stripped into 3 to 4 segments, 1 to 4 mm thick, then dried in the shade or air-dried with ventilation. The outer surface is orange or brown, the inner surface is pale yellowish-white, attached with vein-like fibrous vascular bundles, with a fresh fragrance and a sweet taste; when held up to the light, it is transparent and clear.

II. Main Components of Chenpi

Infusing chenpi in water and drinking it has a long history, and in the Lingnan region a chenpi tea culture has long since formed. So what substances and components does the chenpi infused in water contain? See the table below for details:

III. Benefits and Effects of Drinking Chenpi Infused in Water

Now that we know the main components of chenpi, we understand its benefits and effects. To bring out the benefits and effects of chenpi, the key is infusing it in water: through boiling, decocting, and infusing, the effective components of chenpi are fully dissolved into the water. The benefits and effects of drinking chenpi infused in water are mainly the following 6 points:

1. Drinking chenpi infused in water has the effect of relieving cough and resolving phlegm, and strengthening the spleen and stomach: according to traditional Chinese medicine records, chenpi is bitter and pungent in taste and warm in nature; it enters the lung and spleen meridians. Moreover, the nutrients contained in chenpi, such as carotene, vitamin C, and vitamin B, help strengthen the spleen and stomach, so it has a certain auxiliary effect on regulating the spleen and stomach and resolving phlegm-dampness.

2. Drinking chenpi infused in water has the effect of regulating qi and dispelling dampness: chenpi is pungent, dispersing, and warming, enters the lung and spleen meridians, and has a fragrant odor, so it has a certain auxiliary effect on unblocking spleen qi and dispelling dampness, and is suitable for symptoms such as stagnation of lung qi, fullness and stuffiness in the chest and diaphragm, stagnation of spleen and stomach qi, and abdominal distension.

3. Drinking chenpi infused in water helps relieve indigestion: chenpi contains components such as volatile oil, hesperidin, vitamin B, and vitamin C. The volatile oil it contains has a mild stimulating effect on the gastrointestinal tract and can eliminate symptoms such as indigestion and poor appetite. You can infuse dried chenpi together with red dates in boiling water.

4. Drinking chenpi infused in water has the effect of beautifying the skin and detoxifying: chenpi is rich in vitamin C and essential oils. Drinking some chenpi water regularly can not only remove toxins from the body but also promote the body's circulation, thereby making the skin better and better.

5. Drinking chenpi infused in water has the effect of tonifying qi: because chenpi can both strengthen the spleen and regulate qi, it is often used as a qi-tonifying medicine, which can make tonification without stagnation and has the effect of preventing blockage and distension.

6. Drinking chenpi infused in water has the effect of relieving nausea and vomiting: chenpi can also harmonize the middle, and can treat failure of the stomach to descend and nausea and vomiting. If it is vomiting due to stomach cold, it can be used together with ginger.

IV. What Can Chenpi Be Infused With?

1. Chenpi + red dates = soothe the liver and regulate qi, strengthen the spleen and harmonize the stomach

Method: Take 5g of chenpi and 1 red date, put the chenpi and red date together into a cup, add boiling water, cover the cup with a lid, and let it steep for about 15 minutes before drinking.

2. Chenpi + brown sugar = promote digestion, strengthen the stomach and aid digestion, relieve cough and resolve phlegm

Method: 10g of chenpi and an appropriate amount of brown sugar. Wash the chenpi, put it into a cup, add boiling water to infuse, let it steep for about 15 minutes, then filter to obtain the liquid, and finally add brown sugar and mix well before drinking. This method is suitable for people with chest and abdominal distension, poor appetite, indigestion, vomiting, and cough with excessive phlegm.

Note: It is not suitable for people with qi deficiency and body dryness, yin deficiency with dry cough, or those with internal heat, to avoid aggravating the heat in the body.

3. Chenpi + snow pear = regulate qi and strengthen the spleen, dry dampness and resolve phlegm

Method: 1 snow pear, 10g of chenpi, 100g of japonica rice, and an appropriate amount of rock sugar. Wash the snow pear, remove the core, and cut into pieces; rinse the japonica rice and chenpi clean; put them together into a pot, add an appropriate amount of water, and wait until the porridge is cooked. Finally, you can also add an appropriate amount of rock sugar and mix well before eating. This method is suitable for people with colds, coughs, and excessive phlegm.

Note: Do not drink water immediately after eating the porridge, to avoid causing diarrhea.

4. Chenpi + goji berries = moisten the throat and protect the voice

Method: 10g of chenpi, 10 goji berries, and an appropriate amount of rock sugar or honey. Wash the chenpi and goji berries clean, then put them into a cup, pour in an appropriate amount of boiling water, let them steep for 5 minutes, and finally add an appropriate amount of rock sugar or honey. This method is suitable for people with poor throats and those who talk for long periods.

5. Chenpi + baijiu (white liquor) = clear the lungs and resolve phlegm

Method: 50g of chenpi and 500ml of baijiu. Soak the chenpi and baijiu together, seal well, and after about three weeks it can be drunk. The longer chenpi liquor is soaked, not only do its effects increase, but the liquor also becomes more and more delicious.

Note: Drink chenpi liquor in moderation; it is best to drink one small cup each time, 3 times a day in the morning, noon, and evening, and that is enough.

6. Chenpi + hawthorn = lower uric acid, regulate qi and strengthen the stomach

Method: 50g of fresh hawthorn, 10g of chenpi, and an appropriate amount of rock sugar. Wash the chenpi, cut the hawthorn into small pieces, and after the water boils, add the chenpi and hawthorn. After bringing to a boil, turn to low heat and simmer for 15 minutes, then finally add an appropriate amount of rock sugar, stir well, and it is ready to drink.

V. How to Choose Chenpi?

As a traditional Chinese medicinal material, chenpi's benefits and effects are obvious to all. It has good effects in regulating qi and strengthening the spleen, drying dampness and resolving phlegm, and stopping vomiting. Moreover, the longer the chenpi is stored, the better its medicinal effect. The selection of chenpi mainly pays attention to three aspects: touching, looking, and smelling:

1. Touch for softness or hardness: the longer the age, the harder the chenpi feels and the easier it breaks; the shorter the age, the softer the peel body. Good chenpi has a dry and crisp surface that breaks easily when folded by hand, and the surface is very dry without any moisture.

2. Look at the color: aged chenpi has an inner surface that is ancient red or brownish red, and an outer surface that is brownish brown or black; younger chenpi has an inner surface that is snow white or yellowish white, and an outer surface that is bright red or dark red. Good chenpi has a relatively bright color, close to yellowish brown. If the color is too yellow or too bright, such chenpi is generally not good.

3. Smell the aroma: chenpi has three kinds of aroma: aged, fragrant, and mellow. Chenpi stored for 3-8 years smells of a pungent aroma with a fruity sour taste, sweet with a hint of sourness; chenpi stored for 9-20 years smells fresh and fragrant when sniffed, with no fruity sour taste; chenpi stored for 20-40 years smells purely fragrant, sweet and mellow; chenpi stored for more than 50 years has an even richer and mellower aroma.

Conclusion: The above are the benefits and effects of drinking chenpi infused in water. As a medicinal material, chenpi is still common in daily life. It can not only be infused in water but also used as a cooking seasoning. Finally, a reminder to everyone: chenpi is dried tangerine peel, so do not use fresh tangerine peel to infuse in water, as it is not good for health.