During the citrus harvest season, picking ripe and full oranges is a delicate and joyful farming activity. In order to ensure the best quality and flavor of the fruit, oranges with golden skin, bright color and firm feel should be selected for picking. The picked oranges need to be carefully screened to remove diseased fruit, insect fruit and mechanically damaged fruit to ensure the quality of subsequent processing. Then, the process of peeling the fruit begins. This step is usually carried out manually or mechanically, and manual peeling can better control the strength, retain the integrity of the peel, and facilitate subsequent processing; Mechanical peeling improves production efficiency and is suitable for large-scale production. The peeled fruit should be dried immediately to prevent the growth of bacteria and loss of nutrients. There are two main drying methods: natural drying and low temperature drying. Natural drying is to spread the peel evenly in a well-ventilated, sunny place, using natural light and wind to gradually remove water, this method is cheap, but need to pay close attention to weather changes to prevent the peel from getting damp or mildew. Low temperature drying is through professional drying equipment, slowly remove the water in the peel at a low temperature environment, this method can better retain the nutrients and aroma in the peel, but the relative cost is high.

Regardless of the drying method, the drying time and temperature need to be strictly controlled to avoid excessive drying of the peel and loss of elasticity or burnt taste.
Orange peel, the treasure of Chinese herbal medicine, is unique not only in the time charm of its name, but also in a series of strict and complex natural and human factors behind the perfect integration. The so-called orange peel is not comparable to the citrus peel that is freely dried, it must be a high-quality citrus variety from a specific region, which often has unique natural conditions, such as suitable climate, soil moisture and pH, and sufficient sunlight, providing the best environment for the growth of citrus trees. In these selected citrus varieties, the fruit is not picked immediately after ripening to make orange peel, but is carefully selected to ensure that each peel is plump, pest-free and rich in natural nutrients. Subsequently, these skins are naturally dried or dried at low temperatures in a specific environment, during which temperature, humidity and ventilation conditions are strictly controlled to simulate the optimal aging conditions in nature and promote a series of complex biochemical changes inside the peel.
With the passage of time, under the natural aging effect of specific environment, orange peel gradually fades away the astringency, and gives out a unique aroma and charm. In this process, the active ingredients such as volatile oil, flavonoids and polysaccharides in orange peel are continuously transformed and accumulated, which gives orange peel its unique flavor and effect. It not only has the traditional medicinal value of regulating qi and strengthening spleen, drying dampness and eliminating phlegm, but also because of its characteristics of "good for a long time", in the process of long-term storage and aging, its efficacy and taste become more mellow, becoming an indispensable precious resource in the field of traditional Chinese medicine.
Tangerine peel, a Chinese herbal medicine with a long history and traditional wisdom, its unique smell and profound medicinal properties can not be achieved overnight, but after the baptism of time and the aging of nature, it can gradually show its unique charm. In the long river of time, orange peel is like a patiently carved master, slowly integrating the essence of nature and the charm of time into every inch of texture in its unique way.

First, when it comes to the smell of orange peel, it is a complex and charming fragrance that combines the elements of sun, rain, soil and time. The newly picked citrus peel may have a slight green and fruity aroma at first, but over time, these original flavors fade and are replaced by a deeper, mellow and slightly sweet flavor. This odor transformation is the result of slow and subtle chemical reactions between orange peel and oxygen and microorganisms in the air during storage, and the release of each wisp of aroma is a witness of the precipitation of years. Moreover, the medicinal properties of tangerine peel are the direct embodiment of aging. In the theory of traditional Chinese medicine, tangerine peel is warm, spicy, bitter, spleen, lung meridian, with regulating qi and invigorating spleen, dry dampness and phlegm and other effects. However, these effects are not fully realized by fresh citrus peel. Only after a long time of storage and aging, the effective ingredients in the peel can be fully transformed and accumulated, so that its medicinal properties are more mild and lasting. This transformation process not only enhances the efficacy of orange peel, but also makes it more suitable for human body absorption and utilization, achieving the ideal state of "medicine and food homology".