Boiling chenpi over high heat can bring out excessive bitterness and flatten the aroma. A gentler approach gives a more balanced cup.
Common Issues with Direct Boiling
- Uneven aroma release: High heat can drive off aroma too quickly.
- Bitter notes: Surface residue and the inner white pith can add sharp bitterness.
Recommended Steps
- Pre‑treat
Rinse: Soak in warm water for about 10 minutes and rinse clean.
Trim pith: Lightly scrape the inner white pith if you prefer less bitterness.
- Simmer
Start with cold water and simmer on low heat for about 20–30 minutes.
Ratio: Roughly 10 g chenpi per 500 ml water, adjusted to taste.
- Flavor pairings
Add a little rock sugar, red dates, or ginger slices for different flavor profiles.
Common Mistakes
- Simmering too long: Extended simmering can intensify bitterness.
- Older is always better: Aging years are only one factor; aroma and dryness matter more.
- Using too much: Start small and adjust gradually.
In short, focus on pre‑treating and gentle simmering to balance aroma and bitterness.