Boiling Chenpi (dried tangerine peel) is both a science and an art. Many tea lovers are unsure whether to start with cold or hot water. The scientific approach is to select the water temperature based on the stage, ensuring both excellent flavor and full extraction of efficacy.
Principles of Water Temperature Selection
1. The First Boil: Recommended Hot Water
Reason: Protecting the flavor. When Chenpi is not yet unfurled, starting with cold water and heating it slowly can cause bitter substances to release prematurely and excessively, making the first pot of tea unpleasant. Starting with hot water locks in the aroma and allows active substances to extract steadily.
2. Subsequent Boils: Recommended Cold Water
Reason: Thorough extraction. After the first hot water boil, the cell walls of the Chenpi are partially broken. Adding cold water for the next rounds allows the peel to be thoroughly "cooked through" as the temperature rises slowly, extracting any remaining deep-seated nutrients without waste.
Four Tips for Better Taste
- Indispensable "Peel Rinsing": Before the official boil, always rinse Chenpi with boiling water for 2 minutes and discard. This cleans dust and "awakens" the dormant aged fragrance.
- Controlling Boil Duration: After adding room-temperature water and bringing it to a boil, maintain boiling for 2-3 minutes. The tea should be a beautiful golden yellow with pure aroma.
- Prompt "Remove Peel, Drink Water": Do not leave the boiled Chenpi in the pot for long. Over-steeping makes the tea too intense or even bitter. Remove the peel immediately or pour all the tea into a fairness cup once ready.
- Repeat Utilization: High-quality Pubei Chenpi can be boiled for 6-8 rounds. As the flavor fades, you can slightly extend the boiling time for later rounds.
Summary: By following the "hot first, cold later" rule and prompt pouring, you can easily brew a cup of high-quality Chenpi water that is golden in color and rich in fragrance.