Mandarins are usually eaten plain or in fruit salads.
Specifically reddish-orange mandarin cultivars can be marketed as tangerines, but this is not a botanical classification.
Mandarins are smaller and less spherical than common oranges (which are a mandarin hybrid).
The taste is considered less sour, as well as sweeter and stronger.
The peel is very thin, with very little bitter white mesocarp, so they are usually easier to peel and to split into segments.
Hybrids generally have these traits to a lesser degree.
The peel is used fresh, whole or zested, or dried as chenpi.
It can be used as a spice for cooking, baking, drinks, herbs, or candy.
Tea brewing method -
1. Rinse the herbs with cold running water then soak it for 30min.
2. Water : Herbs ( 2liters : 30g )
3. Bring to a boil, lower the heat and simmer for 30min ~ 2hr or more. ( Dried Roots, Seeds or Fruits : 1hr - 2hr / Loose leaves : 10min-30min )
**Keep refridgerated and drink the tea hot or cold