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Ginseng tea
Ginseng tea, or insam-cha (Korean: 인삼차; Hanja: 人蔘茶; insam means ginseng and cha means tea in Korean), is a traditional Korean tea made with ginseng. While it is called a tea, ginseng tea does not contain tea leaves; it is a herbal tea infusion made out of the ginseng plant's root. Ginseng is a perennial herb derived from the aromatic root of Panax ginseng, also known as Korean ginseng. Ginseng grows in shady forests that are cool and damp. It is a slow-growing plant and difficult to cultivate. It can take four to six years before the root is ready to be harvested. Ginseng roots have a forked and twisted appearance that somewhat resembles the human body.
Ginseng roots have been used in East Asian countries for more than 2,000 years. The roots can be used fresh; however, there are various forms which can be processed in different ways for different uses. Fresh roots can be processed into red ginseng (홍삼, hongsam) by steaming and drying, or into white ginseng (백삼, paeksam) by a simpler process of air-drying.
Ginseng roots are often ground or powdered but also can be soaked to make an extract or herbal tincture. Tea can be made from the ground ginseng.
Ginseng tea is traditionally prepared with Korean ginseng along with jujubes and dried Korean chestnuts. These are decocted for several hours over a low heat, sweetened with honey, and served with Korean pine nuts floating on top. Either fresh ginseng (수삼; 水蔘; susam) or red ginseng (홍삼; 紅蔘; hongsam) can be used.
Ginseng tea can be found in a fine dry-powder packaged form or a dried grated form.
Ginseng was sought after in the ancient East Asian world. During the Warring States period of China (475–221 BC), the preparation of ginseng tea was associated with good health and high status. During the Ming era (1368–1644), Li Shizen documented Korean ginseng tea in his "Great Compendium of Herbs". The 21st monarch of the Joseon Dynasty, King Yeongju, drank Geongongtang—a ginseng-infused tea—to preserve his health. In the Annals of King Jeongjo (1776–1800) which is part of the Joseon Dynasty Annals, the term "red ginseng" was recorded. The popularity of ginseng reached the western world according to text written as early as 1274 referencing Marco Polo canonizing it in different forms such as syrups, powders, roots, and as a tea.
During the Goryeo dynasty, ginseng tea is documented as a way to strengthen the body of the user to resist stress-related illnesses or complications.
A medical professional should be consulted before taking ginseng. Ginseng may cause interactions with blood thinning and anti-coagulant medications such as dalteparin (Fragmin), ticlopidine (Ticlid), warfarin (Coumodin), clopidogrel (Plavix), aspirin; nonsteroidal anti-inflammatory drugs and blood pressure medications. Since ginseng can lower blood sugar levels, people with type 2 diabetes and those taking insulin or other medications that also lower blood sugar, should be monitored if they start taking ginseng. It is not recommended to give ginseng to children or adolescents.
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Ginseng tea
Ginseng tea, or insam-cha (Korean: 인삼차; Hanja: 人蔘茶; insam means ginseng and cha means tea in Korean), is a traditional Korean tea made with ginseng. While it is called a tea, ginseng tea does not contain tea leaves; it is a herbal tea infusion made out of the ginseng plant's root. Ginseng is a perennial herb derived from the aromatic root of Panax ginseng, also known as Korean ginseng. Ginseng grows in shady forests that are cool and damp. It is a slow-growing plant and difficult to cultivate. It can take four to six years before the root is ready to be harvested. Ginseng roots have a forked and twisted appearance that somewhat resembles the human body.
Ginseng roots have been used in East Asian countries for more than 2,000 years. The roots can be used fresh; however, there are various forms which can be processed in different ways for different uses. Fresh roots can be processed into red ginseng (홍삼, hongsam) by steaming and drying, or into white ginseng (백삼, paeksam) by a simpler process of air-drying.
Ginseng roots are often ground or powdered but also can be soaked to make an extract or herbal tincture. Tea can be made from the ground ginseng.
Ginseng tea is traditionally prepared with Korean ginseng along with jujubes and dried Korean chestnuts. These are decocted for several hours over a low heat, sweetened with honey, and served with Korean pine nuts floating on top. Either fresh ginseng (수삼; 水蔘; susam) or red ginseng (홍삼; 紅蔘; hongsam) can be used.
Ginseng tea can be found in a fine dry-powder packaged form or a dried grated form.
Ginseng was sought after in the ancient East Asian world. During the Warring States period of China (475–221 BC), the preparation of ginseng tea was associated with good health and high status. During the Ming era (1368–1644), Li Shizen documented Korean ginseng tea in his "Great Compendium of Herbs". The 21st monarch of the Joseon Dynasty, King Yeongju, drank Geongongtang—a ginseng-infused tea—to preserve his health. In the Annals of King Jeongjo (1776–1800) which is part of the Joseon Dynasty Annals, the term "red ginseng" was recorded. The popularity of ginseng reached the western world according to text written as early as 1274 referencing Marco Polo canonizing it in different forms such as syrups, powders, roots, and as a tea.
During the Goryeo dynasty, ginseng tea is documented as a way to strengthen the body of the user to resist stress-related illnesses or complications.
A medical professional should be consulted before taking ginseng. Ginseng may cause interactions with blood thinning and anti-coagulant medications such as dalteparin (Fragmin), ticlopidine (Ticlid), warfarin (Coumodin), clopidogrel (Plavix), aspirin; nonsteroidal anti-inflammatory drugs and blood pressure medications. Since ginseng can lower blood sugar levels, people with type 2 diabetes and those taking insulin or other medications that also lower blood sugar, should be monitored if they start taking ginseng. It is not recommended to give ginseng to children or adolescents.