Dried Tangerine Peel | Generated by AI
Brewing dried tangerine peel (陈皮) can be done with either hot or cold water, depending on your preference and the desired flavor. Here’s a quick guide for both methods:
Hot Water Brewing
- Prepare the Peel: Rinse 3-5 grams of dried tangerine peel under running water to remove dust or impurities. Optionally, soak it in warm water for 5-10 minutes to soften.
- Brew: Place the peel in a teapot or cup. Pour 200-250 ml of hot water (around 85-95°C, just below boiling) over the peel.
- Steep: Let it steep for 5-10 minutes. Longer steeping intensifies the flavor.
- Serve: Strain (if desired) and drink. You can add honey or sugar for sweetness or combine with tea (e.g., pu-erh or green tea) for a richer flavor.
- Note: Hot water extracts the peel’s aromatic oils and flavors quickly, giving a warm, citrusy, and slightly bitter taste.
Cold Water Brewing
- Prepare the Peel: Rinse 3-5 grams of dried tangerine peel as above.
- Brew: Place the peel in a glass or bottle with 300-500 ml of cold or room-temperature water.
- Steep: Let it sit for 4-8 hours (or overnight) in the refrigerator for a smoother, milder flavor.
- Serve: Drink as is or with a touch of honey. The peel can be left in for stronger flavor over time.
- Note: Cold brewing results in a lighter, refreshing taste with less bitterness, ideal for hot weather.
Tips
- Hot Water: Best for a quick, robust infusion, especially in cooler weather or for medicinal purposes (e.g., aiding digestion).
- Cold Water: Better for a subtle, refreshing drink, suitable for hydration or casual sipping.
- Reuse: The peel can often be brewed 2-3 times, especially with hot water, as it retains flavor.
- Storage: Store unused dried tangerine peel in an airtight container in a cool, dry place.
Choose based on your taste and purpose—hot for a cozy, intense flavor; cold for a crisp, gentle infusion.