1, aging year: Chenpi is too low: Chenpi below 10 is more suitable for soup, sugar water or cooking seasoning because of its younger age and slightly bitter taste. If used to make tea, it may have a bitter, sour and astringent taste. Solution: It is recommended to use dried tangerine peel over 10, because it is older and tastes sweet.

2. Leather: Green tangerine peel is the most bitter: according to the harvesting and processing time, Chenpi can be divided into three types: orange green peel (green tangerine peel), red orange peel (yellow tangerine peel) and scarlet orange peel (red tangerine peel). Because green tangerine peel is harvested and processed when citrus fruits are immature, it contains less sugar, so it will have more obvious bitterness when used to make tea. Red skin is the second, and red skin is the least bitter. Solution: It is recommended to soak red skin in water because it has high sugar content and light bitterness.

3, brewing ratio: the more Chenpi, the better. Although making tea with dried tangerine peel can keep you healthy, the more dried tangerine peel you put, the better the effect. When the ratio of dried tangerine peel to water is unbalanced, the tea will feel bitter or the tea taste will be too weak. Solution: It is recommended to mix a complete three-petal tangerine peel (weighing about 5g) with 250ml of water.

4, brewing techniques: soaking time is too long: because the tangerine peel tastes bitter and bitter, soaking time is too long, it will produce bitterness and affect the taste. Solution: Put dried tangerine peel into a pot with cold water, boil and bake for 3-5 minutes before drinking. Besides, you should dump the Chenpi tea as soon as possible, and don't continue to soak the Chenpi tea, otherwise it will make the Chenpi tea bitter. In addition, in order to ensure the best taste, it is recommended to drink within 20 minutes.