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1
Fill a sink with water and dissolve 2 tbsp salt and 2 tbsp baking soda in it. Soak the tangerines for about 30 minutes to help neutralize any pesticide residue on the skins.
2
After soaking, gently scrub the tangerines with a clean sponge, then drain and refill the sink to rinse them thoroughly.
3
Place the washed tangerines in front of a fan for a couple of hours until the surface is completely dry.
4
Using the back edge of a knife, carefully score the peel into three even sections, stopping about half an inch before the stem so the peel stays connected.
5
Insert a small spoon and gently open the peel like a flower, preserving as many oil glands as possible — avoid using your fingers, which can bruise the skin.
6
Remove the fruit from inside and repeat with the remaining tangerines. Beginners can score into four sections for easier removal, though fewer cuts better protect the oil glands.
7
If Xinhui tangerines from Guangdong aren't available, choose local tangerines with large, dense oil glands instead. Avoid other thick-pith citrus like oranges, lemons, limes, or grapefruit, as they don't age well.
8
Spread all the peels on a tray or screen and place them under direct sunlight. Check after 3–5 hours; once the peels are slightly soft and wilted, gently flip each petal-shaped piece inside out.
9
During drying, flip the peels around midday for even drying, and bring them indoors before dark each night to avoid dew. Cover them loosely (not airtight) and leave on the counter overnight.
10
Continue sun-drying for 3–5 days, about 4–6 hours per day, until the peels are completely dry, bringing them indoors every night.
11
To check if the peels are fully dried, tap two pieces together — a dry, crisp sound means they're done. At this stage, you have dried tangerine peel.
12
During the first year, store the peels in a clean plastic bag that's not fully sealed (to allow air exchange), keeping it in a cool, dark, dry place. Sun-dry the peels three times a year, one to two days each time, to prevent mold and insects.
13
After the first year, sun-dry only once a year for one to two days. Once the peels have been stored for 3 years, they officially become chenpi (aged peel). At this point, transfer them to an airtight container, opening it a few times a year to let air in so it keeps aging properly.
14
Chenpi aged 3 years or more no longer needs annual sun-drying, but if the peel feels soft (meaning it has absorbed moisture), dry it again to prevent mold. Following this method, chenpi can be preserved for decades, becoming more aromatic and mellow over time.
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