Making Chen Pi Cha - Mandarine-Stuffed Tea

In Yunnan's mountainous region lies a centuries-old tradition of blending tea leaves (usually pu-erh) with Chen Pi - the dried peel of an orange or a tangerine. Such tea not only tastes delicious, but it's also believed to balance the Qi (气) - the vital energy that flows through the body; alleviate inflammation, soothe coughs and sore throats, aid digestion, and drive away cold and excessive dampness that can accumulate in the lungs. The resulting flavor is a rich and unique combination of refreshing citrus notes with the mild earthiness and sweetness of ripe pu-erh. The taste, layered and balanced, brings a peaceful, grounding feeling. The clear, intense red-orange liquor exudes a strong refreshing fragrance, enticing the senses with its aroma.
To find chepi tea visit our shop: pathofcha.com/...

[@PathofCha]

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[@veronicadelgado7099]

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[@PathofCha]

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[@YuujiVermillion61]

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[@JubranMansour]

How are the peels dried in a way that doesnt affect the already dried tea?

[@PathofCha]

Once tea goes inside the peels, the taste of tea is, of course, affected. Such pu-erh (or white tea) tastes pleasantly citrusy:)

[@JubranMansour]

@@PathofCha not the taste, sorry. I initially assumed that the leaves would have to be dried twice to have the peel dried, forgetting that citrus peels dry on their own.