Three possibilities, one is that the amount is too much. If you are making tea, the best ratio is 1:100, which has the best taste. In addition, if you are making soup or porridge, it is also a good choice. One-third of the complete peel is enough. The second reason is that the tangerine peel used is young. Generally, tangerine peel with a short age has a strong bitterness. Only tangerine peel that is more than ten years old can be directly used to make tea. As the age increases, the ingredients in the tangerine peel will change. Changes occur, the taste becomes mellow, and the bitterness gradually disappears. We use 16-year-old tangerine peel to make tea directly, and there is no bitterness at all.