Sichuan and Pubei chenpi differ in raw materials, processing, and flavor profile.
Raw Materials and Processing
- Sichuan chenpi: commonly made from Sichuan red citrus, often using "three-steam three-dry" processing;
- Pubei chenpi: commonly made from Pubei tea-branch citrus, emphasizing natural aging over longer periods.
Appearance and Aroma
- Sichuan chenpi: redder in color with a fresher citrus aroma;
- Pubei chenpi: more pronounced wrinkles, denser oil glands, and a steadier aged aroma.
Overall, the differences mainly come from raw material and processing, leading to distinct flavor profiles.