Aged Tangerine Peel
Overview
Tangerine peel is a kitchen-cabinet remedy for stuck qi and phlegm, and the Donguibogam records that Korea's own supply came from Jeju island. The longer the peel is aged, the more prized it becomes — fresh peel is called 'red peel,' while the aged form is 'chen pi,' aged peel, the name still used today.
In the Donguibogam
寶鑑
Traditional functions
- Regulates qi, relieves stagnation
- Dries dampness, resolves phlegm
- Strengthens the spleen and stomach
- Stops nausea
Traditional applications
- Bloating and chest tightness
- Cough with phlegm
- Poor appetite
- Nausea
Traditional preparation
Decoction 4–12g; the core of Yijin-tang (Two-Cured Decoction) with poria and licorice, and part of Yukgunja-tang.
Cautions
Frequently asked questions
Why does the Donguibogam mention Jeju island?
The text notes that among Korean regions, only Jeju produced citrus fruit — reflecting the island's uniquely warm climate, which remains true today as Korea's main citrus-growing region.
What is the difference between fresh and aged peel?
Freshly dried peel is called 'red peel' and is considered stronger and more dispersing; peel aged for years becomes 'chen pi' (aged peel), valued as milder and better for long-term digestive support — the origin of the herb's common name.
Sources
- 동의보감 탕액편 (원문) — 한문 원문 발췌 — 한의학고전DB 탕액편 대조 검증 완료 (DATA-001)
- 한의학고전DB (mediclassics.kr) — 국역 참조 후 자체 재서술 (LEGAL-001)