Deciduous tree with vivid yellow inner bark. In bonsai, contrast between yellow bark and autumn color is beautiful. Known in traditional medicine with distinctive bitter taste.
Zanthoxylum simulans or related species, known as Chinese pepper tree or Sichuan pepper tree (similar to Japanese sansho), is a deciduous aromatic shrub in the family Rutaceae, native to China, Japan, and the Korean Peninsula. When bark or wood is cut or damaged, a vivid yellow inner bark is revealed — a distinctive characteristic prized in bonsai for the visual contrast it provides between the yellow heartwood and autumn-colored foliage. The pinnate leaves are aromatic, and small red berries appear in autumn. The species responds well to pruning and develops characterful bark with age. Protective gloves should be worn during handling due to thorns on the branches.
Origen
China, Japan, and the Korean Peninsula
Esperanza de vida
100+ years
Tamaño
20-60cm (bonsai size)
Temperatura
-5〜35℃
Fertilizer (regular)
Full sun outdoors. Cold hardy
Loves water. Water more during growing season
Shape to display yellow bark. Informal upright suits well
Yellow sap appears when trunk is wounded. Gloves recommended
Intermediate. Esta es una especie de nivel intermedio. Se recomienda algo de experiencia previa y conocimiento de gestión ambiental.
La temperatura ideal para Chinese Pepper Tree es -5〜35℃. Evita cambios bruscos de temperatura y mantén un ambiente estable.
La esperanza de vida promedio de Chinese Pepper Tree es 100+ years. Con cuidados y nutrición adecuados, pueden vivir una vida larga y saludable.
Chinese Pepper Tree típicamente alcanza 20-60cm (bonsai size) como adulto. El tamaño puede variar según las condiciones de cuidado y la genética individual.
Chinese Pepper Tree se alimenta de: Fertilizer (regular). Apunta a una dieta equilibrada con una frecuencia de alimentación adecuada.
El precio de Chinese Pepper Tree varía significativamente según el morfo, tamaño y linaje. Consulta nuestra página de precios de mercado para información actualizada.
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