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How to Dry Orange Peels for Tea Blends (DIY Guide)

Wash Your Fruit!

Commercial citrus is often coated in wax and pesticides. Always use Organic or Unwaxed fruit. If you must use regular fruit, scrub it vigorously with hot water and vinegar before peeling.

Next time you eat an orange, don't bin the peel. That vibrant skin is packed with essential oils (Limonene) that can transform a boring black tea into a zesty masterpiece.

However, there is a right way and a wrong way to dry them. If you leave the white "pith" attached, your tea will taste bitter. If you dry them too hot, you cook off the flavor. We explain the simple steps to creating your own tea pantry staple.

Dried orange peels stored in a glass jar.

Key Takeaways

  • The Enemy is Pith: The white spongy layer under the skin is bitter. You want only the colored zest (flavedo). Use a vegetable peeler or zester.
  • Low & Slow: Heat destroys flavor oils. Dry at the lowest possible temperature (or air dry) to preserve the aroma.
  • Testing Doneness: Peels are ready when they "snap" or crunch. If they bend or feel leathery, they still have moisture and will mold in storage.
  • Storage: Store in an airtight glass jar away from light. They will last for 6-12 months.

1. The Pith Rule: Remove the White

The biggest mistake beginners make is peeling too deep. The essential oils are only in the colored skin. The white part (albedo) contains limonin, which is intensely bitter.

Tool Tip: Use a vegetable peeler with a light touch, or scrape the back of the peel with a spoon to remove excess white pith before drying.

2. Method A: Air Drying (The Best Flavor)

This takes longer (2-4 days) but preserves the most flavor because no heat is applied.

  1. Spread peels in a single layer on a wire cooling rack or a paper towel.
  2. Place in a warm, dry, airy spot (out of direct sunlight).
  3. Turn them once a day. They are done when they snap crisply.

Expert Tip: The Radiator Trick

In winter, you can place the wire rack on top of a radiator. The gentle rising heat will dry the peels in about 24 hours without cooking them.

3. Method B: The Oven (The Fastest)

If you are in a rush, use the oven, but be careful not to "cook" them.

  1. Set oven to its lowest possible setting (usually 170°F / 75°C).
  2. Line a baking sheet with parchment paper.
  3. Bake for 30-60 minutes. Check every 15 minutes to ensure they aren't browning.
  4. Let them cool completely on the tray (they crisp up as they cool).

4. Blending Ideas

Once dried, you can add them to your loose leaf tea.
DIY Earl Grey: Black Tea + Dried Orange Peel + Bergamot Oil.
Spiced Chai: Black Tea + Orange Peel + Cinnamon + Cloves.
Sleep Blend: Chamomile + Dried Lemon Peel.

Need the right tools?

We've reviewed the best zesters for getting pith-free peels and the best storage jars to keep your creations fresh. See our Drying Tools Guide →

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How to Make Your Own Earl Grey (Scenting Guide)

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How to Store Tea: Tins vs. Glass