Okay, here’s my sharing about the “chenpi wuwa” experiment, just like I’d post on my blog. Bear with me, it’s a bit rambling, just like how I actually do things!
Alright folks, so today I’m gonna talk about “chenpi wuwa”. Sounds fancy, right? It’s not. It’s just tangerine peel and black tea. But I’ve been messing around with it, trying to get it just right, and I wanted to share my journey.
It all started when I was clearing out the kitchen and found a bag of dried tangerine peels (chenpi). My grandma gave them to me, like, ages ago, and I’d completely forgotten about them. Figured I should do something with them before they went completely stale. Around the same time, I was trying to cut back on coffee and looking for something a bit more mellow. Bam! Idea struck: chenpi wuwa!
First, I just threw a few peels into my usual black tea. Big mistake. It tasted… bleh. Too bitter, not enough flavor. So, I started experimenting.
Experiment 1: Too Much Peel!
- I used, like, 5 big pieces of peel for one cup.
- Steeped it for a long time, thinking it would get stronger.
- Result: Nasty. Super bitter. Almost medicinal. Definitely not a winner.
Okay, lesson learned. Less is more. Next!
Experiment 2: Not Enough Peel!
- I used, like, one tiny little piece of peel.
- Steeped it for a short time.
- Result: Couldn’t even taste it. Just tasted like regular black tea. What a waste.
Frustrated, I started researching a bit online. Turns out, the quality of the chenpi matters a lot. Grandma’s peels were… well, let’s just say they weren’t top-shelf. So, I ordered some nicer stuff online. Also, the type of black tea matters, too.
Experiment 3: Better Ingredients!
- High-quality chenpi (aged, apparently that makes a difference!).
- Used a stronger black tea – something a bit bolder.
- Two medium-sized pieces of peel.
- Steeped for about 5 minutes.
- Result: Getting there! The bitterness was gone, and the tangerine flavor was actually coming through. But it was still a bit weak.
Finally, I started playing with the timing and the amount of water. I found that using slightly less water, so the tea was a bit more concentrated, made a big difference.
My Current Recipe (for now!):
- 2-3 pieces of good-quality chenpi.
- A teaspoon of strong black tea.
- About 6 ounces of water (instead of my usual 8).
- Steep for 6 minutes.
Result: This is pretty good! It’s got a nice balance of the black tea’s boldness and the citrusy sweetness of the tangerine peel. It’s warm, comforting, and a nice change from my usual morning joe.
Final Thoughts
Honestly, it was a lot more work than I expected to get it right! But that’s the fun of experimenting, right? I’m still tweaking it – maybe I’ll try adding a little honey next time. Anyway, hope this helps if you’re looking to try chenpi wuwa yourself. Don’t be afraid to mess around with the recipe until you find what you like! Happy brewing!
