I tried the tangerines from Scott and liked them. If you email him I find he's always willing to make accomodations, such as selling less of something. But, there's an alternative:
In hong kong they add dried mandarin orange peel to cooked pu'er, aged liu an, and dahongpao...i know you're not often in chinatown, but you can find it there, or at an herbalist or organic produce store or somewhere, I'm sure. Or just dry your own. In hong kong, they treasure older dried mandarin skins...the older the better. Tiffany at Best Tea House uses 25-year skins, and her partner Rosa uses 5-year.