[{"data":1,"prerenderedAt":127},["ShallowReactive",2],{"article-usage-how-to-simmer-chenpi-steps-and-flavor-control-en":3},{"article":4,"alternates":125},{"id":5,"title":6,"body":7,"category":110,"cover":29,"coverImage":29,"date":111,"description":112,"extension":113,"locale":114,"meta":115,"navigation":116,"path":117,"seo":118,"slug":13,"stem":119,"tags":120,"__hash__":124},"articles\u002Fen\u002Fusage\u002Fhow-to-simmer-chenpi-steps-and-flavor-control.md","How to Simmer Chenpi: Steps and Flavor Control",{"type":8,"value":9,"toc":104},"minimark",[10,14,18,23,30,40,44,49,54,57,60,66,69,72,78,81,85,90,101],[11,12,6],"h1",{"id":13},"how-to-simmer-chenpi-steps-and-flavor-control",[15,16,17],"p",{},"Boiling chenpi over high heat can bring out excessive bitterness and flatten the aroma. A gentler approach gives a more balanced cup.",[19,20,22],"h2",{"id":21},"common-issues-with-direct-boiling","Common Issues with Direct Boiling",[15,24,25],{},[26,27],"img",{"alt":28,"src":29},"Image","\u002Fimages\u002Fpbcp\u002F4e70448be499acdb.png",[31,32,33,37],"ol",{},[34,35,36],"li",{},"Uneven aroma release: High heat can drive off aroma too quickly.",[34,38,39],{},"Bitter notes: Surface residue and the inner white pith can add sharp bitterness.",[19,41,43],{"id":42},"recommended-steps","Recommended Steps",[15,45,46],{},[26,47],{"alt":28,"src":48},"\u002Fimages\u002Fpbcp\u002F2b18facdea7e0726.png",[31,50,51],{},[34,52,53],{},"Pre‑treat",[15,55,56],{},"Rinse: Soak in warm water for about 10 minutes and rinse clean.",[15,58,59],{},"Trim pith: Lightly scrape the inner white pith if you prefer less bitterness.",[31,61,63],{"start":62},2,[34,64,65],{},"Simmer",[15,67,68],{},"Start with cold water and simmer on low heat for about 20–30 minutes.",[15,70,71],{},"Ratio: Roughly 10 g chenpi per 500 ml water, adjusted to taste.",[31,73,75],{"start":74},3,[34,76,77],{},"Flavor pairings",[15,79,80],{},"Add a little rock sugar, red dates, or ginger slices for different flavor profiles.",[19,82,84],{"id":83},"common-mistakes","Common Mistakes",[15,86,87],{},[26,88],{"alt":28,"src":89},"\u002Fimages\u002Fpbcp\u002F1fb3c46266b7720d.png",[31,91,92,95,98],{},[34,93,94],{},"Simmering too long: Extended simmering can intensify bitterness.",[34,96,97],{},"Older is always better: Aging years are only one factor; aroma and dryness matter more.",[34,99,100],{},"Using too much: Start small and adjust gradually.",[15,102,103],{},"In short, focus on pre‑treating and gentle simmering to balance aroma and bitterness.",{"title":105,"searchDepth":62,"depth":62,"links":106},"",[107,108,109],{"id":21,"depth":62,"text":22},{"id":42,"depth":62,"text":43},{"id":83,"depth":62,"text":84},"usage","2025-12-24","Practical steps for simmering chenpi with balanced aroma and bitterness.","md","en",{},true,"\u002Fen\u002Fusage\u002Fhow-to-simmer-chenpi-steps-and-flavor-control",{"title":6,"description":112},"en\u002Fusage\u002Fhow-to-simmer-chenpi-steps-and-flavor-control",[121,122,123],"Usage","brewing tips","flavor control","rLIj6bAkwqvC_pb09l_HlpgU9mF0Blb-Izq_v9aAKGY",{"zh":126,"en":117},"\u002Fusage\u002Fhow-to-simmer-chenpi-steps-and-flavor-control",1775203912499]