How to Brew Korean Ginseng

Panax ginseng is a distinct species from Siberian ginseng (Eleutherococcus senticosus) and American ginseng (Panax quinquefolius).

Korea.

Here is how to brew Korean Ginseng for a clean, full-flavoured cup. One ingredient. Nothing added.

How to Brew Korean Ginseng

1. Measure 2g of Korean Ginseng into your cup or teapot per 250 ml of water.
2. Heat fresh, filtered water to 95-100 C.
3. Add the Korean Ginseng to the water, bring to a gentle simmer and cook for 10-15 minutes.
4. Strain and serve.

Tips

• Storage: Store in a cool, dry place away from direct sunlight; keep tightly sealed after opening.
• In the kitchen: Traditionally prepared as a root decoction: sliced root simmered in water, then strained and served.

Tasting Notes

A Whole White Korean Ginseng Root With An Earthy, Woody, Bitter Character.

• Taste: Earthy, Bitter
• Aroma: Woody, Rooty
• Body: Light & Clean
• Form: Whole Dried Root
• Colour: Pale Tan Root
• Tradition: East Asian Classic