Generic 18 Years Red Ginseng Slices Korean Ginseng Red Panax Korean
Generic 18 Years Red Ginseng Slices Korean Ginseng Red Panax Korean
Product details
These premium Korean red ginseng slices are made from 18-year-old ginseng roots processed through steaming and drying to develop their characteristic reddish colour and robust flavour. Red ginseng is denser and firmer than white ginseng, with excellent storage properties. Use them to brew tea, steep in hot water, chew directly, or add to soups and tonics.
Key Features
- 18-year-old Korean red ginseng roots, premium quality
- Processed through steaming and drying for enhanced composition
- Sliced to 2mm thickness for convenient brewing and chewing
- Denser and firmer than white ginseng with superior storage stability
- Versatile: steep, chew, grind into powder, or infuse into wine
How to Use
Steep: Cut slices into thin pieces, place in a bowl or cup, brew with boiling water, cover for 5 minutes. Chew: Chew 2–3 pieces directly in your mouth. Stew: Place slices in a porcelain bowl with water, seal, and steam in a pot for 4–5 hours. Powder: Grind into fine powder and take 1–1.5 grams daily based on your constitution. Wine: Soak slices in 50–60 degree white wine and consume as desired.
Who Is It For
Ideal for those seeking a traditional herbal supplement to incorporate into daily wellness routines. Suitable for anyone interested in preparing ginseng tea, tonics, or culinary infusions at home.
Product Details
| Brand | Generic |
|---|---|
| Form | Slices |
| Size | 100g |
Frequently asked questions
How should I brew red ginseng slices into tea?
Cut the slices into thin pieces, place them in a bowl or cup, pour boiling water over them, cover, and let steep for 5 minutes before drinking.
Can I chew the ginseng slices directly?
Yes, chewing 2–3 pieces directly in your mouth is one of the easiest ways to consume red ginseng.
What makes red ginseng different from white ginseng?
Red ginseng undergoes steaming and drying, which creates chemical changes that make it denser, firmer, and more stable for storage compared to white ginseng.