Chenpi · Er Hong（two red） Peel·Quan Zhi (Air-Layered Trees)

Chenpi · Er Hong（two red） Peel

Quan Zhi (Air-Layered Trees)

Vintage: 2011 / 2016

 

About the Origin of Our Chenpi

Our Chenpi comes from Xinhui, Guangdong,
the most famous and recognized Chenpi producing region in China.

In Xinhui, Cha Zhi Gan trees are mainly grown in three ways:

1. Yuan Zhi (Original Tree)
These are original, naturally grown trees.
They have the most authentic genetics and the purest flavor.

2. Quan Zhi (Air-Layered Trees)
This method is done on an original Cha Zhi Gan tree.
A branch is wrapped with soil while still attached to the tree.
After it grows roots, the branch is cut and replanted.

Quan Zhi trees keep the original genetics of the mother tree
and produce very clean, balanced, and traditional Chenpi flavor.

3. Bo Zhi (Grafted Trees)
These are grafted onto red lemon rootstock.
They grow faster and produce higher yields,
but the flavor is usually less refined.

Our Choice

Our Chenpi is made from Quan Zhi trees.

This means:

Original genetics

More traditional taste

Cleaner aroma

Better aging potential

Bo Zhi trees are common in the market because of higher yield,
but Quan Zhi and Yuan Zhi are widely considered to have better quality.

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1. What Is Er Hong Peel?

Er Hong Peel is made from citrus fruit harvested between October and November.

At this stage, the fruit is:

• Not fully red yet

• More active in aroma

• Rich in aromatic oils

This is why many experienced tea drinkers prefer Er Hong peel for long-term aging.

True Chenpi usually comes from Er Hong fruit or Big Red fruit,
and must be aged for at least 3 years.

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2. How Er Hong Peel Tastes

Compared with Big Red Peel, Er Hong Peel is more complex.

General characteristics:

• Slightly lower sweetness

• Mild acidity when young

• More aromatic compounds

• More changing aromas over time

Young Er Hong can feel a bit sharp,
sometimes similar to lemon peel.

With long aging, the sharpness fades,
and cleaner, cooler notes may appear—
some people describe this as a mint-like or refreshing aroma.

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3. Er Hong Peel vs. Big Red Peel (Simple View)

• Big Red Peel: sweeter, softer, easy to drink early

• Er Hong Peel: less sweet, more aromatic, better for long aging

Many people drink Big Red Peel
but choose to store Er Hong Peel.

There is no right or wrong—
it depends on how you like to drink and store.

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4. Product Options

2016 Er Hong Peel Chenpi (About 10 Years Aged)

Still relatively young, but already usable.

• Bright aroma

• Light citrus acidity

• More lively than Big Red Peel

Good for:

• Pairing with ripe Pu’er tea

• People who like fresher citrus notes

• Those who want to store and drink at the same time

• 

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2011 Er Hong Peel Chenpi (About 15 Years Aged)

Well into its aging stage.

• Aroma is calmer and deeper

• Sharpness is mostly gone

• Layers are clearer

• Aftertaste is clean and slightly cooling

Good for:

• Experienced tea drinkers

• Long-term Chenpi users

• People who enjoy changes over time

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5. How to Drink

• Brew alone for a clean citrus profile

• Pair with ripe Pu’er tea for balance

• Also works well with aged white tea

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6. One Honest Line

Er Hong Peel is not about drinking fast.
It’s about time and patience.

If you enjoy watching flavors change,
this is a Chenpi worth keeping.

 

A Few Final Notes & Brewing Tips

We try our best to keep the Chenpi peel as complete as possible.
A full peel comes from one Cha Zhi Gan fruit, naturally divided into three connected sections.

All orders are shipped as complete peels.
However, during transportation, minor breakage may occur, which is normal and does not affect quality.

When you receive the Chenpi, you can gently break the peel by hand.
You will notice a clear and natural citrus aroma.

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Before Brewing

Because Chenpi is aged for many years,
a small amount of dust may appear on the surface.

We recommend rinsing it briefly with clean water before use.

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How to Boil Chenpi (Recommended)

• Use one complete 3-piece peel

• Place it in the pot with peel side down, pulp side up

• Add 300 ml water

• Bring to a boil, then boil for 3 minutes

You can add more hot water and boil again.
Chenpi can be boiled multiple times.

For better flavor, you may add:

• Yunnan ancient tree white tea, or

• Ancient tree ripe Pu’er tea

Brewing time and water ratio can be adjusted to your taste.

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How to Brew (Gaiwan or Teapot)

• Break the Chenpi into smaller pieces

• Add boiling water

• Steep for 2–3 minutes, then pour out

You can also use a thermal flask for longer steeping.

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Chenpi is flexible.
There is no fixed rule—
adjust it the way you enjoy drinking it.