Winter is the season for oranges. It's common to see people wash the peels after eating an orange and use them to make tea, believing it is beneficial to their health. In fact, fresh orange peels and the aged dried orange peels used in traditional Chinese medicine are not the same thing. The fresh peels do not have medicinal properties, and using them to make tea may have adverse effects on health.
As is well known, Chenpi (dried tangerine peel) is made from the dried peels of mature tangerines. The longer it is aged, the better; it is generally only considered suitable for use after being stored for at least one year. After a year, the essential oil content in the peel is greatly reduced, while the content of flavonoids is relatively increased. Only then does the medicinal value of Chenpi become apparent. Fresh orange peels, on the other hand, contain a higher amount of essential oils and do not possess the same medicinal effects as Chenpi.
Another reason why fresh orange peels are not suitable for making tea is that they can be contaminated with pesticides and preservatives on their surface. These chemicals can be harmful to human health. To protect the orange trees from pests and diseases, pesticides are sprayed multiple times from flowering to fruiting. Most of these pesticides are not easily broken down and can remain on the surface of the oranges, making them difficult to remove. Furthermore, after harvesting, farmers often soak the oranges in preservatives before they are sold to market. Preservatives can inhibit bacteria on the orange's surface and extend its shelf life. While this does not affect the pulp, some of these toxins are inevitably left on the peel. Drinking tea made directly with such fresh orange peels may have adverse effects on health.