Tea additive Mandarin peel

Mandarin peel is a traditional addition to Chinese tea culture, giving beverages a citrus aroma, a light fruity taste and numerous health benefits. Naturally dried peel goes well with white, red, pu-erh and herbal teas.

The infusion with the addition of tangerine peel has a delicate citrus aroma, a mild taste without a sharp sourness, and a natural effect of cleansing the body and supporting digestion.

Benefits of tangerine peel in tea:

• Improves digestion and facilitates the work of the gastrointestinal tract
• Cleanses the body and promotes detoxification
• Supports immunity thanks to the content of vitamin C and essential oils
• Gives tea a fresh aroma and fruity sophistication
• Helps relieve fatigue and improve mood

Characteristics:

• Type: Natural fruit tea additive
• Form: Dried tangerine peel
• Origin: China (Guangdong or Yunnan Province)
• Aroma: Citrus, soft, sweetish
• Taste: Light, fruity-sweet with a subtle freshness

How to brew tangerine peel:

1. Add a few pieces of peel to the main tea or brew separately.
2. Water temperature — 90–95°C
3. Infuse for 5–7 minutes
4. Can be re-brewed with tea

What teas does it go best with:

• Shu puer and shen puer
• Red teas (Dian Hong, Min Hong)
• White tea (Shou Mei, Bai Mu Dan)
• Herbal remedies