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Botanical illustration of Citrus reticulata
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Aged Tangerine Peel

진피 (橘皮) · Citrus reticulata Blanco
Qi-regulating herb Warm Bitter, pungent Spleen, Lung
NatureWarm
TasteBitter, pungent
MeridiansSpleen, Lung
Part usedDried, aged peel of the ripe fruit
FamilyRutaceae
CategoryQi-regulating herb
Find by concern: IndigestionPoor appetiteNauseaCough

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

東醫
寶鑑
性溫, 味苦辛, 無毒. 能治胸膈間氣, 開胃止痢, 消痰涎.
Source: Donguibogam, Tangaek-pyeon (Herbology volume)
TranslationIts nature is warm, its taste bitter and pungent, and it is non-toxic. It treats qi stagnation in the chest and diaphragm, opens the appetite and stops dysentery, and resolves phlegm.

Traditional uses recorded in the Donguibogam

  • Regulates qi, relieves stagnation
  • Dries dampness, resolves phlegm
  • Strengthens the spleen and stomach
  • Stops nausea

Traditional applications recorded in the classical text

  • Bloating and chest tightness
  • Cough with phlegm
  • Poor appetite
  • Nausea

Traditional preparation

The core of Yijin-tang (Two-Cured Decoction) with poria and licorice, and part of Yukgunja-tang.

This describes traditional preparation recorded in the classics, not a recommendation for use today. DonguiHub does not provide dosage guidance — consult a qualified professional before using any herb.

Cautions

Caution: Warming and drying; traditionally used cautiously in dry cough from yin-deficiency or heat-excess patterns without dampness. Consult a professional before use.
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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