Under normal conditions, 10-year chenpi should not taste strongly bitter. If bitterness stands out, it is often related to brewing choices, material type, or storage conditions.
Possible causes
- Steeping too long
Chenpi contains bitter components; longer infusion extracts more of them.
- Using too much peel
An overly high ratio of peel to water can intensify bitterness and astringency.
- Material type and maturity
Less mature peel (such as green peel) tends to be more bitter, while more mature peel is usually gentler.
- Processing and quality differences
Different processing or aging practices can influence flavor. Inconsistent quality may also lead to stronger bitterness.
- Storage conditions
Long-term sealed, low-airflow, or overly dry environments can affect flavor evolution and emphasize bitter notes.
Simple adjustments
Try using less peel, shortening steep time, choosing more mature peel, and improving storage ventilation.