There is a saying about Chenpi: "The older it is, the more mellow and sweet it becomes." However, in reality, even 20-year-old Chenpi is not completely devoid of bitterness when brewed. As Chenpi ages, the bitterness gradually decreases, becomes more subtle, and transforms into a sweet fragrance, but it does not disappear entirely. Therefore, it is normal for 20-year-old Chenpi water to have some bitterness.
Why Is 20-Year-Old Chenpi Still Bitter?
- Incomplete Transformation of Components: Chenpi naturally contains limonoids. After years of sun-drying and natural aging, these substances transform and decrease but do not vanish completely. This is proof of Chenpi's medicinal properties.
- Brewing Method: Aged Chenpi has a restrained flavor. If you use too much peel or steep it for too long, deeper substances (including bitter components) will be extracted in large quantities, causing the soup to taste bitter. Under normal brewing conditions, this bitterness should be faint and quickly replaced by a sweet aftertaste.
- Aging Environment: If Chenpi has been stored in a sealed or low-temperature environment for a long time, its aging process slows down. Such Chenpi, though old in years, may not have transformed sufficiently, resulting in a taste closer to that of younger peel with more obvious bitterness.
Warning: Abnormal Bitterness
While slight bitterness is normal, be wary of the following signs of fake products:
- Heavy Bitterness That Lingers: The bitterness of genuine aged Chenpi is fleeting and followed by a strong sweet aftertaste.
- Off-Odors: Smells like sourness, mold, or chemicals. This usually means you have bought processed peels created through artificial means (like dyeing or high-temperature baking) or young peels with falsely claimed ages.
What to Do If Chenpi Tea Is Too Bitter?
If you find the taste too bitter, try these improvements:
- Reduce Dosage: Brew only a small piece at a time to avoid high concentration.
- Shorten Steeping Time: Pour the tea quickly to prevent over-extraction of bitter substances.
- Add Flavoring: Add a little honey or rock sugar, which not only neutralizes bitterness but also moistens the lungs.
In summary, tasting aged Chenpi is about appreciating the charm of "sweetness following bitterness." Slight bitterness is authentic; the sweet return is the soul.