What patterns does Qing Pi address?

Qing Pi addresses these TCM patterns of disharmony: Liver Qi Stagnation, Blood Stagnation, Qi And Blood Stagnation.

What conditions is Qing Pi used for?

Qing Pi is commonly used for: Breast Pain, Breast Lumps, Mastitis, Hernia, Indigestion, Post-Surgical Constipation And Bloating, Cholecystitis, Intercostal Neuralgia, Chronic Hepatitis, Irritable Bowel Syndrome. A TCM practitioner would consider this herb when these conditions arise from the specific patterns it addresses.

Herb Peel / Rind (皮 pí / 果皮 guǒ pí)

Qing Pi

Q: What are the TCM actions of Qing Pi?

The TCM actions of Qing Pi include: Soothes the Liver and Regulates Qi, Resolves Phlegm and Disperses Accumulation, Promotes Digestion and Resolves Food Stagnation, Dries Dampness and Transforms Phlegm.

Green tangerine peel · 青皮

Citrus reticulata Blanco · Pericarpium Citri Reticulatae Viride

Also known as: Qing Ju Pi (青橘皮), Si Hua Qing Pi (四花青皮), Ge Qing Pi (个青皮), Green Citrus Peel, Immature Tangerine Peel, Unripe Tangerine Peel, Qing Gan Pi (青柑皮)

Images shown are for educational purposes only

Green tangerine peel is the unripe version of the more commonly known aged tangerine peel (Chen Pi). While both come from the same fruit, the green peel has a much stronger and more forceful action on the Liver and Gallbladder, helping to break through stubborn Qi blockages that cause rib-side pain, breast lumps, hernial pain, and digestive stagnation. Because of its powerful nature, it is typically used for short courses rather than long-term supplementation.

Category Qi-regulating herbs (理气药)

Therapeutic focus Digestive Health Breast Health Liver and Gallbladder Health Abdominal Pain Relief

TCM Properties

Temperature

Warm

Taste

Bitter (苦 kǔ), Acrid / Pungent (辛 xīn)

Channels entered

Liver, Gallbladder, Stomach

Parts used

Peel / Rind (皮 pí / 果皮 guǒ pí)

Educational content • Consult qualified TCM practitioners for diagnosis and treatment

What This Herb Does

Every herb has a specific set of actions — here's what Qing Pi does in the body, explained in both everyday and TCM terms

Therapeutic focus

In practical terms, Qing Pi is primarily used to support these areas of health:

Digestive Health Breast Health Liver and Gallbladder Health Abdominal Pain Relief

TCM Actions

In TCM terminology, these are the specific therapeutic actions that Qing Pi performs to restore balance in the body:

Soothes the Liver and Regulates Qi Resolves Phlegm and Disperses Accumulation Promotes Digestion and Resolves Food Stagnation Dries Dampness and Transforms Phlegm

How these actions work

'Spreads Liver Qi and breaks up Qi stagnation' is the primary action of Qing Pi and the reason it is so widely used. The Liver is responsible for ensuring the smooth flow of Qi throughout the body. When the Liver becomes constrained, often from emotional stress or frustration, Qi gets stuck, producing symptoms such as pain along the rib sides, chest tightness, breast distension, lower abdominal pain, or feelings of emotional frustration. Qing Pi's bitter, pungent, and warm nature makes it especially powerful at forcefully moving this stuck Qi. Classical texts describe it as 'sinking and descending,' entering the Liver and Gallbladder channels in the lower regions of the body. This makes it particularly suited for Qi stagnation in the flanks, lower chest, and lower abdomen, including hernial pain. However, because its Qi-breaking force is quite strong, classical physicians cautioned against using it alone or in cases of Qi deficiency.

'Dissipates clumps and reduces accumulation' refers to Qing Pi's ability to break apart physical masses that form when Qi stagnation persists over time. In TCM, prolonged Qi stagnation can lead to palpable lumps or nodules, especially in the breast area. The Ben Cao Gang Mu specifically notes Qing Pi's ability to 'disperse breast swelling.' It is widely used for breast lumps (including what modern medicine calls fibrocystic breast changes), breast abscesses, and similar accumulations in the chest and abdominal area.

'Reduces food stagnation' means Qing Pi can help when food sits undigested in the stomach, causing bloating, fullness, belching, and abdominal pain. Its downward-directing nature helps push stuck food and Qi through the digestive system. It is often combined with digestive herbs like Shan Zha, Mai Ya, and Shen Qu for this purpose.

'Dries Dampness and transforms Phlegm' is a secondary action. Because Qing Pi is warm and aromatic, it can help resolve Phlegm-Dampness that accumulates when Qi stagnation impairs the body's fluid metabolism. This is one reason it appears in formulas for malarial conditions with Phlegm obstruction, and for certain types of abdominal masses where Dampness and Phlegm combine with stagnant Qi.

Patterns Addressed

In TCM, symptoms cluster into recognizable patterns of disharmony. Qing Pi is used to help correct these specific patterns.

Why Qing Pi addresses this pattern

Liver Qi Stagnation is the core pattern that Qing Pi addresses. When the Liver loses its ability to ensure smooth Qi flow, the result is distension, pain, and emotional constraint, especially along the Liver channel pathway (the rib sides, flanks, lower abdomen, and breasts). Qing Pi enters the Liver and Gallbladder channels, and its bitter taste descends and drains while its pungent taste disperses and moves. Its warm temperature activates stuck Qi. Classical physicians described Qing Pi as 'sinking and descending, entering the Liver and Gallbladder Qi level,' in contrast to Chen Pi which 'floats and ascends, entering the Spleen and Lung Qi level.' This descending, forceful Qi-breaking action makes Qing Pi the strongest among the citrus-family herbs for Liver Qi stagnation, particularly when pain is prominent.

A practitioner would look for one or more of these signs

Chest Pain

Distending pain in the rib-side and chest region

Breast Pain

Breast distension and pain, often premenstrual

Abdominal Pain

Lower abdominal pain from Qi stagnation

Irritability

Emotional frustration, irritability, frequent sighing

Why Qing Pi addresses this pattern

When food accumulates in the Stomach and intestines without being properly digested and transported, it causes bloating, fullness, belching with foul odour, and abdominal pain. Qing Pi's warm, pungent, and bitter nature activates the digestive Qi, breaks through the blockage, and pushes stagnant food downward. It enters the Stomach channel directly, and its powerful descending action is particularly useful when food stagnation is severe. Classical sources note that Qing Pi is especially suited for food stagnation in children, whose digestive systems are still developing.

A practitioner would look for one or more of these signs

Post-Surgical Constipation And Bloating

Abdominal fullness and distension after eating

Abdominal Pain

Epigastric or abdominal pain worsened by food

Loss Of Appetite

Poor appetite with a sense of food sitting in the stomach

Why Qing Pi addresses this pattern

When Qi stagnation persists, it often leads to Blood stagnation as well, since Qi is the force that moves Blood. This combined stagnation can produce palpable masses, fixed pain, and nodules. Qing Pi's forceful Qi-breaking action helps address the Qi component of this combined stagnation. Because Qi moves Blood, vigorously mobilizing Qi indirectly activates Blood circulation. Classical texts describe how vinegar-processed Qing Pi enhances this action by directing the herb more strongly into the Liver Blood level. This pattern is particularly relevant for breast lumps, hernial masses, and certain abdominal accumulations.

A practitioner would look for one or more of these signs

Breast Lumps

Palpable breast masses or nodules

Hernia

Hernial pain with bulging sensation in the lower abdomen

Abdominal Pain

Fixed abdominal pain that does not move

Commonly Used For

These are conditions where Qing Pi is frequently used — but only when they arise from the specific patterns it addresses, not in all cases

Arises from: Liver Qi Stagnation Qi And Blood Stagnation

TCM Interpretation

In TCM, breast lumps and fibrocystic breast changes are primarily understood as a consequence of Liver Qi stagnation. The Liver channel traverses the rib-side area and passes through the breast. When emotional stress, frustration, or suppressed anger causes the Liver's Qi-spreading function to become impaired, the Qi becomes stuck along the channel. Over time, this stuck Qi condenses and accumulates, forming palpable lumps or nodules. If stagnation persists further, it can progress to Blood stasis and even Phlegm accumulation, making the lumps harder and more fixed. The classical name for benign breast lumps, 'Ru Pi' (乳癖), literally means 'breast obstruction,' reflecting this concept of blocked flow.

Why Qing Pi Helps

Qing Pi directly enters the Liver and Gallbladder channels and has a particularly strong ability to break through Qi stagnation in the lower chest and breast area. The Ben Cao Gang Mu specifically lists 'dispersing breast swelling' among its key actions. Its bitter, pungent, warm nature forcefully moves the stuck Liver Qi that drives lump formation, while its ability to 'dissipate clumps' addresses the physical accumulation. In clinical practice, it is often combined with Chai Hu and Xiang Fu to reinforce the Qi-moving action, and with Ju Ye (tangerine leaf) which has a particular affinity for the breast area.

Arises from: Blood Stagnation Liver Qi Stagnation

TCM Interpretation

Bloating in TCM can arise from multiple causes, but two are particularly relevant to Qing Pi. First, direct food stagnation occurs when the Stomach and Spleen fail to properly transform food, which accumulates and produces fullness and gas. Second, and very commonly, the Liver's stagnant Qi can 'overact' on the Stomach and Spleen, a pattern called 'Wood overacting on Earth' in five-element theory. This means emotional stress disrupts digestion. The person may notice that bloating worsens with stress, and improves with relaxation. Both mechanisms produce Qi stagnation in the Middle Burner.

Why Qing Pi Helps

Qing Pi addresses bloating from both angles. Its entry into the Liver channel allows it to free up constrained Liver Qi, stopping it from invading the digestive organs. Simultaneously, its entry into the Stomach channel and its strong descending nature push stagnant food and Qi downward through the digestive tract. The pungent taste disperses accumulation while the bitter taste promotes downward movement. When bloating is primarily from food stagnation, Qing Pi is often paired with digestive herbs like Shan Zha and Mai Ya. When it is primarily from Liver-Stomach disharmony, it may be paired with Chen Pi to simultaneously address both the Liver (lower) and Spleen-Stomach (upper) levels of Qi stagnation.

Also commonly used for

Breast Pain

Breast distension and pain from Liver Qi stagnation

Mastitis

Breast abscess and mastitis from Qi stagnation with Heat

Hernia

Inguinal hernia pain

Indigestion

Food stagnation with abdominal fullness

Cholecystitis

Gallbladder inflammation with flank pain

Intercostal Neuralgia

Rib-side pain from Liver channel stagnation

Chronic Hepatitis

Liver disease with Qi stagnation and flank pain

Irritable Bowel Syndrome

Stress-related digestive symptoms with abdominal pain

Herb Properties

Every herb has an inherent temperature, taste, and affinity for specific channels — these properties determine how it interacts with the body

Temperature

Warm

Taste

Bitter (苦 kǔ), Acrid / Pungent (辛 xīn)

Channels Entered

Liver Gallbladder Stomach

Parts Used

Peel / Rind (皮 pí / 果皮 guǒ pí)

Dosage & Preparation

These are general dosage guidelines for Qing Pi — always follow your practitioner's recommendation, as dosages vary based on the formula and your individual condition

Standard dosage

3-10g

Maximum dosage

Up to 15g in cases of severe Qi stagnation with strong excess patterns, under practitioner supervision and always combined with Qi-tonifying herbs.

Dosage notes

Use lower doses (3-6g) for mild Liver Qi stagnation with chest and rib-side discomfort. Use moderate doses (6-10g) for food stagnation, hernia pain, or breast distension. Higher doses (up to 10-15g) may be used short-term for severe accumulations or masses, but must be combined with Qi-tonifying herbs such as Ren Shen or Bai Zhu to protect vital Qi. Vinegar-processed Qing Pi (Cu Qing Pi) is preferred for directing the herb more strongly to the Liver channel and for treating Liver Qi stagnation with pain. Qing Pi stir-fried until charred (Chao Hei) is traditionally said to enter the Blood level. Do not use for extended periods in any patient.

Preparation

No special decoction handling required. Qing Pi is decocted normally with other herbs. The most common processed form in clinical practice is vinegar-fried Qing Pi (Cu Qing Pi), which enhances its Liver-entering properties and pain-relieving action. The standard processing ratio is 15kg of vinegar per 100kg of Qing Pi slices, stir-fried over low heat until slightly yellowish.

Processing Methods

In TCM, the same herb can be prepared in different ways to change its effects — here's how processing alters what Qing Pi does

Processing method

Qing Pi slices or strips are tossed with rice vinegar and left briefly to absorb, then stir-fried over low heat until slightly yellow. The standard ratio is 15 kg vinegar per 100 kg of Qing Pi.

How it changes properties

Vinegar processing directs the herb's action more specifically into the Liver channel and enhances its ability to enter the Blood level. This strengthens Qing Pi's Liver Qi-dredging and Qi-breaking effects while slightly moderating its harshness. The sour taste of vinegar has a natural affinity for the Liver according to five-element theory.

When to use this form

The vinegar-fried form is the most commonly used clinical preparation. It is preferred whenever treating Liver Qi stagnation, rib-side pain, breast lumps, or hernial pain, as it focuses the herb's strong action specifically on the Liver and avoids unnecessary dispersal to other channels.

Common Herb Pairs

These ingredients are traditionally combined with Qing Pi for enhanced therapeutic effect

Chen Pi 1:1

Qing Pi and Chen Pi come from the same fruit at different stages of ripeness, and together they regulate Qi at all levels. Chen Pi is mild and ascending, entering the Spleen and Lungs to regulate the upper and middle regions. Qing Pi is strong and descending, entering the Liver and Gallbladder to regulate the lower regions. Used together, they harmonize the Qi of both the Liver and the Spleen-Stomach, addressing the full spectrum of Qi stagnation from the upper chest to the lower abdomen.

When to use: When Qi stagnation affects multiple levels, such as in combined Liver-Spleen disharmony with both flank pain and digestive bloating, or when the Liver is overacting on the Spleen-Stomach.

Chai Hu 1:1

Chai Hu and Qing Pi both target the Liver but from complementary angles. Chai Hu lifts and disperses constrained Liver Qi upward and outward, while Qing Pi breaks and pushes stuck Liver Qi downward. Together, they open up Liver Qi stagnation in both directions, providing a more complete resolution of Liver constraint than either herb alone.

When to use: Liver Qi stagnation with prominent rib-side pain, chest oppression, emotional frustration, or alternating chills and fever as in malarial patterns.

Xiang Fu 1:1

Both Qing Pi and Xiang Fu are among the strongest Qi-moving herbs for Liver stagnation. Xiang Fu is known as the 'commander of Qi diseases' and works broadly to soothe Liver Qi and regulate menstruation. Qing Pi adds forceful Qi-breaking power. Together, they provide a very strong Qi-moving combination that can tackle stubborn Liver Qi stagnation with pain.

When to use: Severe Liver Qi stagnation with marked pain in the flanks, breast, or lower abdomen, particularly in gynecological conditions like premenstrual breast distension or dysmenorrhea.

Xiao Hui Xiang 1:1

Xiao Hui Xiang (fennel seed) is warm and aromatic, warming the Liver channel and dispersing Cold to stop pain. Qing Pi breaks Qi stagnation in the Liver channel. Together, they address hernial pain and lower abdominal pain where Cold and Qi stagnation combine in the Liver channel pathway.

When to use: Hernial pain, testicular pain, or lower abdominal pain that worsens with cold and improves with warmth, indicating Cold stagnation in the Liver channel.

Key Formulas

These well-known formulas feature Qing Pi in a prominent role

Mu Xiang Bing Lang Wan 木香檳榔丸 Deputy

Mu Xiang Bing Lang Wan is a classical formula for severe accumulation of food, Dampness, and Heat in the intestines with abdominal pain, dysentery, and constipation. Qing Pi serves alongside Xiang Fu as a Deputy, using its forceful Qi-breaking and descending action to help drive stagnant material downward and relieve abdominal distension. This showcases Qing Pi's ability to break through stubborn Qi stagnation in the digestive tract.

Hai Zao Yu Hu Tang 海藻玉壺湯 Assistant

Hai Zao Yu Hu Tang treats goiter and neck nodules caused by Qi stagnation and Phlegm accumulation. Qing Pi serves as an Assistant, contributing its Liver Qi-moving and mass-dissipating properties. This formula demonstrates Qing Pi's use in treating palpable masses and nodules, leveraging its ability to break Qi stagnation that allows Phlegm to congeal into lumps.

Dian Kuang Meng Xing Tang 癫狂梦醒汤 Assistant

This formula from Wang Qing Ren treats manic-depressive conditions by purging Blood stasis, moving stagnant Qi, and draining Phlegm. Qing Pi contributes its Liver Qi-breaking action to address the Qi stagnation component of this complex pattern, working alongside Chen Pi and Xiang Fu to ensure Qi flows freely so Blood stasis and Phlegm can be resolved.

Comparable Ingredients

These ingredients have overlapping uses — here's how to tell them apart

Qing Pi vs Chen Pi

Both come from the same citrus fruit at different stages of maturity and both regulate Qi. Chen Pi (mature tangerine peel) is milder and ascending, entering the Spleen and Lungs, making it better suited for digestive Qi stagnation, nausea, Phlegm, and cough. It can be used long-term and is often added to tonifying formulas to prevent stagnation. Qing Pi (unripe peel) is much more forceful and descending, entering the Liver and Gallbladder, making it the better choice for Liver Qi stagnation with flank pain, breast lumps, or hernial pain. However, its strong Qi-breaking action can damage Qi if overused, so it requires more caution.

Qing Pi vs Xiang Fu

Both are primary Liver Qi regulators. Xiang Fu is gentler and broader in scope, known as the 'commander of Qi diseases and chief of gynecology,' making it the go-to herb for Liver Qi stagnation causing menstrual irregularities and general emotional constraint. Qing Pi is stronger and more forceful at breaking through stubborn stagnation and dissipating physical masses or clumps. Choose Xiang Fu for milder, chronic Liver Qi stagnation, especially in gynecological contexts. Choose Qing Pi when the stagnation is severe, causing strong pain or producing palpable lumps.

Qing Pi vs Zhi Ke

Both regulate Qi and relieve distension, but they target different areas. Zhi Ke (bitter orange) primarily works on the Spleen and Stomach Qi in the middle burner, relieving epigastric and abdominal fullness with a relatively gentle action. Qing Pi targets the Liver and Gallbladder with a much more forceful action, breaking through stagnation in the flanks, breasts, and lower abdomen. For digestive bloating without Liver involvement, Zhi Ke is preferred. For stagnation clearly related to Liver constraint, Qing Pi is the better choice.

Common Substitutes & Adulterants

Related species and common adulterations to be aware of when sourcing Qing Pi

Qing Pi from sweet orange (Citrus sinensis) and citron (Citrus medica) fruits is sometimes used as a substitute in certain regions, though these are considered inferior. The Chinese Pharmacopoeia specifies only Citrus reticulata Blanco and its cultivated varieties as the authentic source. Qing Pi is sometimes confused with Chen Pi (mature tangerine peel) from the same plant, but the two are clearly distinguished by colour (green vs. orange-brown), taste (more bitter vs. more aromatic), and therapeutic action (fierce Qi-breaking vs. gentle Qi-regulating). In Guangdong, the peel of the Cha Zhi Gan (tea-branch tangerine, a cultivar used for Xinhui Chen Pi) is also used as Qing Pi when harvested early.

Educational content — always consult a qualified healthcare provider or TCM practitioner before using any herb.

Toxicity Classification

Classical Chinese pharmacopoeia toxicity rating for Qing Pi

Non-toxic

Qing Pi is classified as non-toxic in the Chinese Pharmacopoeia. It does not contain any known toxic alkaloids or harmful compounds. However, its clinical risk lies not in chemical toxicity but in its fierce Qi-breaking action. Overuse or prolonged use can significantly deplete the body's vital Qi and damage Yin fluids, leading to fatigue, weakness, and dryness. This functional danger was well recognized by classical physicians and is the reason so many classical texts contain strong warnings about its use in deficient patients.

Contraindications

Situations where Qing Pi should not be used or requires extra caution

Avoid

Liver and Spleen Qi deficiency. Qing Pi has a fierce, Qi-breaking nature that can severely deplete the body's vital Qi. The Ben Cao Jing Shu warns that misuse 'immediately damages a person's true Qi, causing no small harm.' It should never be used alone in Qi-deficient patients without combining it with tonifying herbs like Ren Shen, Bai Zhu, or Bai Shao.

Avoid

Elderly and constitutionally weak individuals. The Ben Cao Meng Quan states that 'the old, weak, and debilitated should absolutely avoid it.' Qing Pi's powerful Qi-breaking action can easily overwhelm a constitution that lacks sufficient Qi to withstand such forceful dispersal.

Caution

Spontaneous sweating or excessive perspiration. The Ren Zhai Zhi Zhi Fang warns against using Qing Pi in those who are already sweating, as the herb can further promote sweating and scatter Qi outward, worsening the condition.

Caution

Yin deficiency with signs of dryness. As a warm, acrid, and bitter herb, prolonged or excessive use can consume Yin fluids and worsen dryness symptoms such as dry mouth, thirst, and night sweats.

Caution

Prolonged or excessive use in any patient. Qing Pi's fierce nature means it should be used for defined courses of treatment, not indefinitely. Extended use risks depleting both Qi and Yin even in patients who initially present with excess patterns.

Special Populations

Important considerations for pregnancy, breastfeeding, and pediatric use

Pregnancy

Use with caution during pregnancy. Qing Pi's powerful Qi-breaking and downward-directing properties can theoretically disturb fetal Qi and the stability of the uterus. Pharmacological studies have shown that Qing Pi preparations can affect uterine smooth muscle activity. While not absolutely contraindicated in the way that strongly Blood-moving herbs are, it should generally be avoided during pregnancy unless specifically indicated by a qualified practitioner, and only at low doses for short durations.

Breastfeeding

No specific safety data exists for Qing Pi during breastfeeding. Given its bitter, acrid nature and volatile oil content, some constituents may transfer into breast milk and could potentially affect the infant's digestion or cause fussiness. Its Qi-depleting properties could also theoretically reduce milk production if used excessively, since adequate Qi is important for lactation. Use cautiously at low doses and for short durations if needed, and discontinue if any adverse effects are noted in the nursing infant.

Children

Qing Pi has a long history of use in pediatric food stagnation (childhood indigestion with abdominal distension), as noted by Li Shizhen. It is considered suitable for children in appropriate doses (typically 1-3g depending on age) for short-term treatment of food accumulation. However, because of its fierce Qi-breaking nature, it should be used cautiously in children and for limited durations. It should be avoided in children who are constitutionally weak or underweight without clear signs of food stagnation.

Drug Interactions

If you are taking pharmaceutical medications, be aware of these potential interactions with Qing Pi

Qing Pi should be used cautiously with the following pharmaceutical drugs:

Sulfonamide antibiotics and aminoglycoside antibiotics: The acidic components in Qing Pi (including citric acid and other organic acids) may alter urinary pH and affect the renal excretion and efficacy of these drug classes.
Aluminium hydroxide and aluminium-containing antacids: Organic acids in Qing Pi may interact with aluminium hydroxide, potentially affecting the absorption or effectiveness of both the herb and the antacid.
Sympathomimetic drugs: Qing Pi contains synephrine (p-hydroxyphrine/para-synephrine), which has alpha-adrenergic receptor stimulating and blood pressure-raising properties. Concurrent use with other sympathomimetic agents or vasopressors could theoretically produce additive cardiovascular effects.

Dietary Advice

Foods and dietary considerations when taking Qing Pi

While taking Qing Pi, avoid excessively cold and raw foods, as these can impede Qi movement and counteract the herb's Qi-regulating action. Moderate food intake is advisable since Qing Pi is often prescribed for food stagnation. Avoid excessive alcohol, which can generate Heat and compound the herb's warm, drying tendencies. Mildly warm, easily digestible foods are generally supportive during treatment.

Botanical Description

Physical characteristics and morphology of the Qing Pi source plant

Qing Pi comes from the mandarin orange tree (Citrus reticulata Blanco), an evergreen tree of the Rutaceae (citrus) family that typically grows 4 to 8 metres tall. The tree has slender, sometimes thorny branches bearing glossy, dark green, lance-shaped leaves. Its small, white, five-petalled flowers are fragrant and appear singly or in small clusters in the leaf axils. The fruit is a small, rounded citrus with a thin, easily-peeled rind that turns reddish-orange when ripe.

Qing Pi specifically refers to the peel harvested when the fruit is still immature and green, in contrast to Chen Pi (aged tangerine peel) which comes from the same species but is collected when fully ripe. Two commercial forms exist: Ge Qing Pi (individual green peel), which consists of whole dried immature fruits collected in May to June when they naturally drop from the tree, and Si Hua Qing Pi (four-petal green peel), made from slightly larger unripe fruits harvested in July to August, whose peels are cut into four longitudinal sections with the pulp removed before drying.

Sourcing & Harvesting

Where Qing Pi is sourced, when it's harvested or collected, and how to assess quality

Harvesting season

May to June for individual green peel (Ge Qing Pi, collected from naturally fallen immature fruits); July to August for four-petal green peel (Si Hua Qing Pi, from harvested unripe fruits).

Primary growing regions

Primarily produced in Fujian (especially Zhangzhou and Longyan), Zhejiang (especially Huangyan and Yongjia), Sichuan, and Guangdong provinces. Also grown in Jiangxi, Hunan, Guangxi, Guizhou, and Yunnan. Classical sources generally consider Fujian-produced Qing Pi (known as 'Fuzhou zi' for individual green peel) to be of superior quality. Among the Si Hua Qing Pi (four-petal form), those from Fujian ('Jian Si Hua') and Guangdong Xinhui ('Guang Si Hua') are traditionally regarded as the best. Modern production has spread across all major citrus-growing regions of southern China.

Quality indicators

For Si Hua Qing Pi (four-petal form): the outer surface should be dark greenish-black, densely covered with visible oil glands; the inner surface should be whitish with fine yellow-white vein-like markings (筋络); texture should be slightly hard and brittle. For Ge Qing Pi (individual form): should be roughly spherical, uniformly sized, with a hard dense texture, thick rind, small central pulp cavity, and strong aromatic fragrance. The cross-section should show a yellowish-white rind with 1-2 rows of oil chambers visible at the outer edge. Good quality Qing Pi of either form should have a strong, penetrating citrus fragrance and a distinctly bitter, acrid taste. Avoid pieces that are brownish, soft, thin-skinned, or lacking in aroma.

Classical Texts

Key passages from the classical Chinese medical texts that describe Qing Pi and its therapeutic uses

Ben Cao Gang Mu (本草纲目) — Li Shizhen

「青橘皮，其色青气烈，味苦而辛，治之以醋，所谓肝欲散，急食辛以散之，以酸泄之，以苦降之也。陈皮浮而升，入脾肺气分，青皮沉而降，入肝胆气分，一体二用，物理自然也。」

"Green tangerine peel has a green colour and fierce Qi, with a bitter and acrid taste. Processing it with vinegar accords with the principle that the Liver desires to spread freely: use acrid flavour to scatter it, sour flavour to drain it, and bitter flavour to direct it downward. Chen Pi floats and ascends, entering the Qi aspect of the Spleen and Lung; Qing Pi sinks and descends, entering the Qi aspect of the Liver and Gallbladder. One plant, two uses — this is the natural logic of things."

Ben Cao Jing Shu (本草经疏) — Miao Xiyong

「青皮，性最酷烈，削坚破滞是其所长，然误服之，立损人真气，为害不浅。凡欲施用，必与人参、术、芍药等补脾药同用，庶免遗患，必不可单行也。」

"Qing Pi has the most fierce and harsh nature. Cutting through hardness and breaking through stagnation are its strengths. However, if used mistakenly, it immediately damages a person's true Qi, causing no small harm. Whenever using it, one must combine it with Spleen-tonifying herbs such as Ren Shen, Bai Zhu, and Bai Shao to avoid lingering problems. It must never be used alone."

Zhu Danxi (朱丹溪)

「青皮乃肝、胆二经气分药，故人多怒，有滞气，胁下有郁积或小腹疝疼，用之以疏通二经，行其气也。若二经虚者，当先补而后用之。」

"Qing Pi is a Qi-level herb of the Liver and Gallbladder channels. When a person is frequently angry with stagnant Qi, has accumulations below the ribs, or hernia pain in the lower abdomen, it is used to open these two channels and move their Qi. If these two channels are deficient, one should first tonify and only then use it."

Historical Context

The history and evolution of Qing Pi's use in Chinese medicine over the centuries

Qing Pi was first recorded as a distinct medicinal substance in the Song dynasty text Ben Cao Tu Jing (Illustrated Classic of Materia Medica) by Su Song, though the use of tangerine peel in general stretches back much further. Before the Song dynasty, the immature green peel and the mature aged peel (Chen Pi) were not clearly distinguished as separate medicines. The separation of the two reflected a growing sophistication in Chinese materia medica: practitioners recognized that the same plant at different stages of maturity could have fundamentally different therapeutic actions.

The name Qing Pi (青皮) literally means "green peel," referring to the dark green colour of the unripe citrus fruit. This colour links it to the Liver in Five Phase (Wu Xing) theory, where green corresponds to Wood and the Liver organ system. Li Shizhen famously contrasted the two peels in his Ben Cao Gang Mu: Chen Pi "floats and ascends" into the Spleen and Lung, while Qing Pi "sinks and descends" into the Liver and Gallbladder. The Yuan dynasty physician Wang Haogu summarized this neatly: "Chen Pi treats the upper, Qing Pi treats the lower."

Zhu Danxi (朱丹溪), the great Yuan dynasty master, made extensive use of Qing Pi for Liver Qi stagnation and breast disorders. A well-known formula attributed to him uses Qing Pi alone, decocted in water or taken with wine, for breast lumps that had persisted for years. This application helped establish Qing Pi's reputation as a key herb for breast diseases, a use that continues in modern TCM practice. The Ben Cao Jing Shu later added an important clinical caution that became central to Qing Pi's identity: its nature is "the most fierce and harsh" of all the Qi-regulating herbs, and it must always be paired with tonifying herbs to protect the body's Qi.

Modern Research

2 published studies investigating the pharmacological effects or clinical outcomes of Qing Pi

Review: Chemical Composition and Biological Activities of Citrus reticulata Blanco (2024)

Not available (PMC article PMC12780937)

A comprehensive review of 49 studies from 2014-2024 found that Citrus reticulata peel is rich in monoterpenes (especially limonene, up to 85.7%) and methoxylated flavonoids including nobiletin, tangeretin, and hesperidin. These compounds demonstrated antioxidant, anti-inflammatory, antimicrobial, and antiproliferative activities in various experimental models. The peel extract modulated NF-kB and MAPK pathways, reduced pro-inflammatory cytokines, and showed hepatoprotective effects by reducing liver injury markers ALT and AST.

PubMed

Preclinical study: Antidiabetic Potency and Antioxidant Effects of Citrus reticulata Fruit Peel Extract, Hesperidin, and Quercetin (2020)

Ahmed OM, et al. Oxidative Medicine and Cellular Longevity. 2020; Article ID 9468958.

In a preclinical rat study, oral treatment with Citrus reticulata peel extract (100 mg/kg/day for 4 weeks) in diabetic rats showed antihyperglycemic and antihyperlipidemic effects. The extract contained hesperidin, quercetin, naringin, nobiletin, and tangeretin. Treatment improved insulin secretion, reduced blood sugar and free fatty acid levels, and enhanced antioxidant defenses, suggesting potential for supporting metabolic health.

PubMed

Research on individual TCM herbs is growing but still limited by Western clinical trial standards. These studies provide emerging evidence and should be considered alongside practitioner expertise.