With the advancement of planting techniques and the application of preservation technology, in recent years, fruit farmers often soak oranges in preservatives before selling them. Preservatives are chemical agents. Soaked oranges have no effect on the pulp, but the preservatives remaining on the tangerine peel are difficult to wash off with clean water. If such tangerine peel is used to make tea, the harm to health is obvious.

Even fresh tangerine peel that has not been treated with preservatives cannot exert its intended medicinal effects when used as tea. The reason tangerine peel is also called Chenpi (aged peel) is that the longer it is aged, the better. Generally, it should be stored for at least a year before use. The famous Northern and Southern Dynasties medical scientist Tao Hongjing proposed: "Aged tangerine peel is better." Research has shown that the decoction of aged tangerine peel contains substances similar to adrenaline but is more stable and not destroyed when boiled. After a year, the volatile oil content in aged tangerine peel greatly decreases, while the content of flavonoids relatively increases. At this point, the medicinal value of aged tangerine peel can be fully utilized.

For patients undergoing chemotherapy, the most significant adverse reaction is repeated vomiting. Vomiting can lead to anorexia, and due to impaired nutrient absorption, the immune system function may decline, affecting the body's recovery.

At this time, drinking ginger and aged tangerine peel tea can be very helpful. The volatile oils rich in ginger have good anti-nausea effects, and can also warm the stomach, dispel cold, and increase appetite. Aged tangerine peel has the effects of regulating qi, strengthening the spleen, and drying dampness to resolve phlegm. It is especially effective for symptoms such as abdominal distension, indigestion, and loss of appetite. Take 3 to 5 slices of ginger and 5 grams of aged tangerine peel, brew with boiling water, and drink as tea. One cup per serving, two to three cups a day.