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Ginseng tea
Ginseng tea
Ginseng tea
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Insam-cha and yugwa
Ginseng tea
Hangul
인삼차
Hanja
人蔘茶
RRinsamcha
MRinsamch'a
IPA[in.sam.tɕʰa]
Ginseng root hair tea
Hangul
미삼차
Hanja
尾蔘茶
RRmisamcha
MRmisamch'a
IPA[mi.sam.tɕʰa]
Red ginseng tea
Hangul
홍삼차
Hanja
紅蔘茶
RRhongsamcha
MRhongsamch'a
IPA[hoŋ.sam.tɕʰa]

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.[1] 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.[2] Ginseng is a perennial herb derived from the aromatic root of Panax ginseng, also known as Korean ginseng.[3][4] Ginseng grows in shady forests that are cool and damp.[5] It is a slow-growing plant and difficult to cultivate.[5] It can take four to six years before the root is ready to be harvested.[5] Ginseng roots have a forked and twisted appearance that somewhat resembles the human body.[5]

Ginseng roots have been used in East Asian countries for more than 2,000 years.[4] The roots can be used fresh; however, there are various forms which can be processed in different ways for different uses.[4] 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.[4][6]

Preparation

[edit]

Ginseng roots are often ground or powdered but also can be soaked to make an extract or herbal tincture.[5] Tea can be made from the ground ginseng.[5]

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.[7] Either fresh ginseng (수삼; 水蔘; susam) or red ginseng (홍삼; 紅蔘; hongsam) can be used.[7]

Ginseng tea can be found in a fine dry-powder packaged form or a dried grated form.[8]

History

[edit]

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.[9] During the Ming era (1368–1644), Li Shizen documented Korean ginseng tea in his "Great Compendium of Herbs".[9] The 21st monarch of the Joseon Dynasty, King Yeongju, drank Geongongtang—a ginseng-infused tea—to preserve his health.[10] In the Annals of King Jeongjo (1776–1800) which is part of the Joseon Dynasty Annals, the term "red ginseng" was recorded.[6] 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.[9]

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.[11]

Risks

[edit]

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.[5] 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.[5] It is not recommended to give ginseng to children or adolescents.[5]

Benefits

[edit]

Several studies have shown that ginseng may boost the immune system and lower blood sugar; as it contains many antioxidants, ginseng can also reduce inflammation, and there is some evidence that ginseng might benefit brain-function and give a small, short-term boost to concentration and learning.[12]

As a widely popular natural health item amongst Koreans, red ginseng in particular is available in various forms such as liquid, capsule, powder, round root, and even candies like jelly.[13] Fans of this supplement consume it to relieve fatigue, increase natural immunity, and improve blood circulation.[13] Currently at least two trials have been run to test the effectiveness of ginseng on memory cognition and in both trials, adults who were given ginseng showed a significant increase in memory function compared to their placebo groups.[13] One trial was conducted by Professor Kim Man-ho at Seoul National University College of Medicine and the other was conducted under Professor David Ormonde Kennedy at Northumbria University.[13]

According to the Journal of Ethnopharmacology, ginseng, regardless of where it is grown or cultivated from is believed to provide tonic rejuvenation, antioxidation, antifatigue, and neuroprotective properties to the consumer; implying the location ginseng is grown should have no effect on the probable benefits.[14]

However, all research and claims still lack extensive research and trials and a medical professional should be consulted prior to beginning treatment or supplementary care utilizing red ginseng in any form or quantity.[citation needed]

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Ginseng tea

View on Grokipedia
from Grokipedia
Ginseng tea is a prepared from the dried root of the plant, a perennial herb native to the mountainous regions of , including Korea, northeastern , and far-eastern . It has been utilized in for over 2,000 years—with its use dating back more than 5,000 years and written references dating back more than 2,000 years—as a general tonic and to enhance vitality, combat fatigue, and support the body's resistance to physical and mental stress. The root, often called "man-root" due to its human-like shape, contains bioactive compounds known as (also called panaxosides), which are believed to underlie its pharmacological effects, including and properties. Historically, was revered as a premium medicinal , initially reserved for Chinese emperors and later exported globally, with Korea emerging as a major producer of red —a steamed and dried variety prized for its enhanced potency. Traditional preparations involved decocting or infusing the root in hot water to create a bitter, earthy , often consumed daily to promote overall , improve cognitive function, and bolster immunity. In modern contexts, is distinguished from true teas (derived from Camellia sinensis) as it is caffeine-free and categorized as an tisane, available in forms like loose root slices, powders, or pre-packaged bags. Preparation typically involves simmering 3–6 teaspoons of dried ginseng root in 3 cups of water for about 1 hour, then straining and drinking ½ to 1 cup two to three times daily, though dosages vary by individual needs and should not exceed 3 grams of root daily for up to 12 weeks. (Panax quinquefolius), a related North American species, is sometimes used interchangeably in teas for similar adaptogenic purposes, though it is generally considered more cooling in traditional systems compared to the warming effects of Asian varieties. Research on ginseng tea's benefits shows mixed but promising results; small clinical studies indicate it may reduce the risk of colds and flu when taken prophylactically, and modestly improve cognitive performance and mood in healthy middle-aged adults. It may also support in people with and enhance erectile function, though evidence is insufficient for athletic performance enhancement or definitive immune boosting. Safety profiles suggest short-term use (up to 6 months) is generally well-tolerated, with common side effects including , , and digestive upset, but it can interact with blood thinners, diabetes medications, and stimulants, and is not recommended during or for those with autoimmune conditions.

Introduction and Background

Definition and Composition

Ginseng tea is an herbal infusion or decoction prepared primarily from the roots of plants in the genus, such as , and is traditionally consumed for its purported adaptogenic properties that may help the body resist stress. The beverage is distinct from concentrated extracts or supplements, as it involves dried root slices, powder, or whole roots in hot water to release bioactive compounds without additional processing or additives. The primary active components in ginseng tea derive from the root's chemical composition, which includes —triterpenoid such as Rb1 and Rg1 that serve as the main bioactive agents responsible for the tea's potential physiological effects and contribute to its slightly bitter, earthy flavor profile. Additional key constituents encompass , which support immunomodulatory functions, and various that enhance the overall bioactive profile extracted during . These compounds impart a subtle aroma characterized by woody, spicy, and hay-like notes from volatile like . The sensory characteristics of ginseng tea vary based on root age and processing methods; for instance, tea from younger roots tends to be milder, while older roots yield a more intense extraction. White ginseng, prepared by sun-drying the roots, produces a lighter-colored with a gentler, less robust , whereas , which undergoes steaming before drying, results in a deeper reddish-brown hue and a bolder, richer flavor intensity due to chemical transformations like the . This processing influences not only the visual appeal but also the extraction of , affecting the tea's overall and depth.

Types of Ginseng Used

Ginseng tea is primarily made from roots of species within the genus, though related plants are also used. The most common type is Asian ginseng, derived from , native to the mountainous regions of Korea and , where it has been cultivated for centuries under shaded conditions to mimic its natural forest habitat. This species is available in white form, obtained by simply drying the harvested roots, or red form, produced by steaming the roots before drying, a process that enhances certain compounds and is traditional in Korean preparation. Asian ginseng is noted for its stimulating properties, making it a popular choice for energizing teas. American ginseng, from Panax quinquefolius, originates in the temperate forests of eastern , including parts of and the , and is often harvested from wild populations or cultivated gardens. Wild American ginseng roots are rarer and considered more potent due to higher levels of bioactive compared to cultivated varieties, which are grown in controlled shaded beds for 3-5 years and harvested younger to meet demand. This type is regarded as having cooling and calming effects, contrasting with the warming nature of Asian ginseng, and its roots are typically sliced or powdered for infusion in . Cultivation helps sustain populations, as wild harvesting is regulated due to conservation concerns. Siberian ginseng, scientifically Eleutherococcus senticosus, is not a true species but a shrub from the and northern , often used similarly in herbal teas for its adaptogenic qualities. Its roots and bark are dried and chopped for brewing, providing a milder alternative to Panax types, and it lacks but contains eleutherosides that support its traditional applications. This plant is more readily cultivated in temperate climates and is less potent than Asian or , yet it remains a staple in blended ginseng teas. Lesser-known variants include Vietnamese ginseng (Panax vietnamensis), endemic to the high-altitude regions of such as Ngoc Linh Mountain, where it grows wild or semi-cultivated. Its aerial parts, including leaves and stems, are specifically utilized for herbal teas, while the roots are reserved for medicinal extracts, offering a unique option for milder infusions. Indian ginseng, or ashwagandha (Withania somnifera), from the dry regions of and surrounding areas, is an unrelated occasionally blended into ginseng teas for its stress-relieving properties, with its roots dried and powdered to complement Panax flavors. These variants expand tea options but are less central to traditional ginseng preparations. For tea suitability, all types are best processed as sliced or powdered to release active compounds during , with wild prized for their concentrated profiles though harder to source sustainably.

Historical and Cultural Context

Origins and Traditional Use

Ginseng, particularly the Asian variety , has tracing back over 5,000 years to the mountainous regions of in ancient , where it was initially valued for its medicinal properties in oral traditions. The earliest written documentation appears in the Shennong Bencao Jing, a foundational Chinese text compiled between the 1st and 2nd centuries CE, which classifies ginseng as a superior tonic capable of promoting and vitality. By the 1st century BCE, ginseng use had spread to Korea, where wild were transplanted for cultivation as early as 11 BCE, and it later influenced Japanese practices through routes, integrating into regional medicinal systems by the late medieval period. In (TCM), ginseng served as a primary tonic to replenish vital energy and enhance overall vitality, often prescribed to counter fatigue and support recovery from illness by harmonizing energies within the body. Korean traditions elevated ginseng's status, reserving high-quality wild roots exclusively for royal courts during the Dynasty (1392–1910 CE), where kings like Sejong and Jeongjo consumed it in tonics and gifted it to officials and foreign envoys as a symbol of prestige and . Similarly, pre-colonial Native American communities utilized (Panax quinquefolius), employing the root among tribes such as the for digestive issues, the for fevers and bleeding, and the as a general remedy and . Historically, ginseng was prepared as decoctions by simmering sliced roots in water to extract its essence, a method used since the (618–907 CE) for promoting longevity and often combined with complementary herbs like ginger (Zingiberis Rhizoma), licorice (Glycyrrhizae Radix), or atractylodes to amplify tonifying effects in formulas such as Insam-tang or Sagunja-tang. Culturally, earned the title "" for its reputed ability to embody human-like vitality—its forked root resembling a person—and was harvested in Korea following rituals honoring mountain spirits, with optimal roots aged four to six years to ensure potency.

Evolution in Modern Times

Ginseng's transition to a global product accelerated in the 19th and early 20th centuries through transatlantic trade, with roots exported from the to starting in the 1700s and subsequently to , where they were valued as a substitute for Asian varieties. This commerce, facilitated by merchants including the British who were active in the East-West trade in the , introduced the herb to Western markets as a medicinal curiosity. Following , industrialization in Korea and drove a production boom; in , the government prioritized ginseng cultivation post-Korean War (1950–1953) to bolster and exports, transforming it from a traditional into an industrialized . In , similar post-war modernization efforts expanded cultivated ginseng acreage, positioning the country as a leading producer by the late . Key scientific and cultural milestones further propelled ginseng tea's popularity. In the 1960s, Soviet researchers formalized the concept of adaptogens—substances enhancing stress resistance—with identified as a prime example through extensive biomedicinal studies in the USSR. The marked a dietary supplement boom in the United States, where red products entered the market, attracting 5–6 million users by the late amid growing interest in natural vitality enhancers. By the 2000s, the (Hallyu), fueled by and K-dramas, elevated 's global profile by linking it to modern Korean wellness lifestyles, spurring international demand for tea and related beverages. Regulatory frameworks solidified ginseng tea's status as a mainstream product. In the United States, the Dietary Supplement Health and Education Act (DSHEA) of 1994 classified ginseng as a dietary supplement, exempting it from stringent pre-market drug approvals and enabling widespread commercialization. In the European Union, the 2010s saw debates and assessments under novel food regulations for certain ginseng preparations and extracts, with the European Food Safety Authority evaluating safety and authorizing specific uses in supplements to address varying traditional consumption histories across member states. Modern adaptations have made ginseng tea more accessible and versatile. Instant dissolvable teas and ready-to-drink formats emerged in , particularly red ginseng beverages like those blended with and ginger for convenient energy support. In Western wellness trends, ginseng has been incorporated into adaptogenic blends, such as enhanced coffees akin to bulletproof varieties, promoting cognitive and benefits in daily routines.

Preparation and Varieties

Brewing Methods

Ginseng tea can be prepared through hot or , with the choice depending on desired strength and root type. For a basic hot using sliced dried root, measure 1 to 2 grams (about 1 teaspoon of slices) per 8-ounce cup of , as recommended in traditional practices. Heat to just below boiling (about 95-100°C or 203-212°F) for optimal extraction of , then steep the slices for 5 to 10 minutes before straining. This method extracts a mild, earthy flavor while preserving key components like . Consume no more than 1 to 2 cups daily, ensuring total root intake does not exceed 3 grams per day; consult a healthcare provider for personalized dosing. For a stronger decoction, suitable for medicinal preparations, simmer 3 to 9 grams of dried in 720 to 960 milliliters of water for 30 to 60 minutes at a low ; this yields approximately 3 , with servings of 0.5 to 1 up to three times daily, not exceeding 3 grams total intake. This longer process, common in , enhances extraction of active constituents from the tough material. Reduce if vigorously to prevent excessive breakdown of , which can occur with prolonged high temperatures above 100°C for over 3 hours. Variations in brewing align with ginseng types: white ginseng, air-dried for a milder profile, benefits from quick in hot for 5 minutes to yield a lighter tea, while red ginseng, steamed during processing for deeper potency, suits longer simmering up to 1 hour for robust extraction. Cold brewing offers a milder, less bitter alternative; add 1 to 2 grams of sliced to room-temperature or refrigerated and infuse overnight (8-12 hours) for subtle flavor without heat. Use glass or vessels for to prevent metallic off-flavors from reacting with the root's compounds; avoid prolonged contact with metal strainers or pots. After straining, the root slices can be reused up to 2 to 3 times, though potency diminishes with each cycle as fewer remain. Common mistakes include over-boiling, which at temperatures exceeding 105°C for extended periods degrades primary like Rb1 into less active forms. Beginners should limit intake to 1 to 2 cups daily to assess tolerance, with total not exceeding 3 grams.

Commercial Products and Variations

Ginseng tea is available in various commercial forms to suit different consumer preferences and lifestyles. Loose leaf versions, such as Davidson's Organic with Lemon , feature whole roots or slices blended with leaves for a traditional experience. Tea bags dominate the market for convenience, with popular options including ' Honey Lemon bags and Traditional Medicinals' Organic Wild Apple Mint tea bags, which incorporate organic and wild-crafted ingredients. Powdered mixes, often in the form of honey sticks or instant sachets, allow for quick dissolution in hot water; examples include JungKwanJang's Korean Red Tea sticks, made from concentrated powder. Ready-to-drink bottled or canned products provide on-the-go options, such as AriZona's with and BRAND'S Essence of , a plant-based beverage fortified with extracts. Variations in ginseng tea products emphasize flavor profiles and functional attributes without altering the core . Blends commonly pair with for a mild boost, as seen in Republic of Tea's Honey , or with for a smoother, semi-oxidized taste in select Asian market offerings. Fruit-infused variants, like tea from Korean brands or lemon- fusions from Davidson's Organics, add natural and notes to appeal to broader palates. Pure teas remain caffeine-free, while or blends introduce moderate levels; decaffeinated options are rarer but available in herbal-only mixes, such as those using eleuthero (Siberian ) alongside for a non-stimulant alternative. Packaging trends in commercial ginseng tea prioritize portability and premium presentation. Single-serve sachets and stick packets, like those from Wooshin's black ginseng tea line, enable easy preparation and reduce waste, catering to busy consumers and Gen Z demographics seeking trendy, convenient formats. Premium lines, such as Korean Insam-cha from brands like Insam, often feature aged roots—typically 6-year-old Korean red ginseng—in elegant tins or vacuum-sealed pouches to preserve potency and aroma. Quality indicators for commercial ginseng tea focus on active compound consistency and ethical sourcing. Many brands standardize ginsenoside content to 5-10 mg per serving, as in Gangwoninsam's 6-Year Korean Red Ginseng Tea packets, which specify 5.9 mg of key (Rg1 + Rb1 + Rg3) per gram to ensure reliable potency amid natural variability. Sustainability certifications, including USDA Organic, Fair Wild, and B Corp status, are prominent in products like Traditional Medicinals' blends, which support environmentally responsible harvesting and fair labor practices. Wild-crafted labels, denoting hand-harvested roots from natural habitats, appear on premium teas from producers like Green Gold Ginseng, emphasizing preservation.

Health and Scientific Aspects

Claimed Benefits

Ginseng tea is traditionally regarded as an , a substance believed to help the body resist stressors and restore balance, particularly by boosting energy and vitality. In (TCM), it is claimed to enhance stamina, combat fatigue, and promote overall physical endurance, making it a popular tonic for those experiencing or exhaustion. Users often report improved mental clarity and after consumption, attributing these effects to the herb's reputed ability to tonify , or vital energy. For immune support, ginseng tea has long been used in cultural practices to help prevent colds and flu, with anecdotal accounts suggesting it strengthens the body's defenses and aids recovery from illnesses by restoring vitality after sickness. In TCM lore, it is said to tonify the lungs and bolster resistance to external pathogens, contributing to quicker recuperation. Regarding cognitive function and mood, proponents claim that regular intake of ginseng tea sharpens focus, reduces stress, and fosters a sense of calm, with some traditions describing mild properties that enhance and sexual vitality. These assertions stem from its role in nourishing energies, purportedly leading to better emotional equilibrium and mental sharpness. Other traditional claims include its use for regulating blood sugar levels, particularly in formulas aimed at supporting metabolic balance in TCM. Additionally, ginseng tea is touted for anti-aging effects, such as promoting youthful skin health through antioxidant-like actions that rejuvenate the body and slow the visible signs of aging. In herbal traditions, it also serves as a digestive aid, believed to harmonize the and for improved assimilation of nutrients.

Evidence from Research

Research on the effects of ginseng tea primarily examines the bioactive compounds, particularly , found in infusions of or related species, with studies often using standardized extracts to approximate tea dosages. A 2018 of 10 randomized controlled trials (RCTs) involving 1,461 participants with chronic illnesses found that both Asian and preparations showed promising reductions in symptoms, with moderate effect sizes in self-reported measures like the Multidimensional Fatigue Inventory. Similarly, a 2022 of 12 RCTs with 1,298 participants demonstrated that supplements significantly alleviated disease-related (SMD -0.33, 95% CI: -0.44 to -0.22), with standardized mean differences indicating clinical relevance, though heterogeneity in preparation methods was noted. For cognitive function, a 2024 meta-analysis of 15 RCTs with 671 participants reported modest improvements in (SMD 0.19, 95% CI: 0.02-0.36) following intervention, but no significant effects on overall , , or executive function. These trials typically involved daily doses equivalent to 200-400 mg of , often delivered via extracts comparable to brewed tea, and highlighted benefits in populations with . A 2023 of 160 older adults without further supported that long-term intake (≥5 years, starting before age 65) was associated with better delayed scores. Proposed mechanisms include potential modulation of the hypothalamic-pituitary-adrenal (HPA) axis, where ginseng extracts have been shown to regulate cortisol levels and stress responses in animal models of chronic stress, reducing hyperactivity in the axis via ginsenoside-mediated inhibition of corticotropin-releasing hormone. In vitro and animal studies also demonstrate antioxidant effects, with ginseng polysaccharides scavenging free radicals and upregulating enzymes like superoxide dismutase, thereby reducing oxidative damage in cellular models of ischemia and in rodent tissues exposed to oxidative stressors. Recent developments from 2024-2025 include reviews suggesting 's influence on the gut microbiome; a 2024 review indicates that may increase beneficial species and improve barrier function. A 2022 review proposes as a promising treatment for in based on its anti-fatigue mechanisms, though larger trials are warranted. Limitations in the evidence base include inconsistent dosing across studies, ranging from 200-400 mg of without standardization to tea brewing variables like steeping time, leading to variable ; evidence is largely from extracts, and studies on brewed ginseng tea are limited. Most trials are short-term (4-12 weeks), with few extending beyond six months, prompting calls for long-term human RCTs to assess sustained effects and optimal tea preparation protocols.

Potential Risks and Precautions

Consumption of ginseng tea, particularly from species, is generally considered safe for most adults when used in moderation, but it can lead to several side effects, especially at higher doses exceeding 3 grams per day of the root. Common adverse effects include , headaches, and gastrointestinal disturbances such as , , and digestive upset. Prolonged or excessive intake may result in "ginseng abuse syndrome," characterized by symptoms like , nervousness, skin rashes, and behavioral changes including confusion or manic episodes. Ginseng can interact with various medications, potentially altering their effects or increasing risks. It may enhance the anticoagulant properties of thinners like , leading to an increased risk of . When combined with antidiabetic medications such as insulin, ginseng may potentiate by lowering glucose levels further. Additionally, its properties can amplify the effects of or other stimulants, potentially exacerbating nervousness or cardiovascular strain. Certain populations should exercise particular caution or avoid ginseng tea altogether due to potential risks. It is not recommended during or because of possible hormone-like effects and insufficient safety data, which could impact fetal development or milk quality. Children, especially those under 2 years, should avoid it due to limited pediatric safety studies. Individuals with autoimmune diseases may experience worsened symptoms, as can stimulate immune activity. Those with hormone-sensitive conditions, such as , should also avoid it owing to potential estrogenic influences. Regulatory bodies have issued warnings regarding products, particularly imports. In 2025, the FDA maintained import alerts for detention without physical examination of ginseng-containing foods that fail to properly declare or misrepresent the source, often due to adulteration with non-Panax or undeclared ingredients, posing concerns. To minimize risks, experts recommend usage, such as limiting continuous intake to no more than 3 months followed by a break, to prevent tolerance or adverse effects from prolonged exposure.

Global Production and Consumption

Cultivation and Sourcing

Ginseng, primarily species such as Panax ginseng and Panax quinquefolius, is a shade-loving perennial herb that requires 4 to 6 years to mature before harvesting. It thrives in moist, well-drained soils rich in organic matter, with an ideal pH range of 5.5 to 6.5, typically under the canopy of deciduous hardwood forests providing 70-80% shade. Asian ginseng (P. ginseng) is cultivated in cooler temperate climates of Korea and China, where mountainous regions offer suitable humidity and elevation, while American ginseng (P. quinquefolius) is grown in the forested Appalachian regions of the United States, favoring northern hardwood ecosystems. Cultivation methods for emphasize mimicking natural conditions to enhance root quality. In wild-simulated cultivation, stratified seeds are planted under existing canopies in prepared sites, allowing to grow with minimal intervention over several years. Field farming involves tilled beds under artificial shade structures, such as cloth-covered polyhouses or shade houses, to replicate dappled light while enabling higher density planting. Seeds undergo stratification, including an 18- to 22-month period of alternating warm and cold treatments—typically 12 to 18 months of cold exposure at 1-5°C—to break and promote , often starting in fall planting. Significant challenges in ginseng cultivation include overharvesting of wild populations, leading to endangered status; wild Panax species are listed under CITES Appendix II to regulate international trade and prevent further decline. Pests and diseases, such as the fungal pathogen Phyllosticta panacis, pose ongoing threats, causing leaf spots and reduced yields in humid shaded environments. Droughts pose threats to plants in Asian production areas, stressing growth and inhibiting root development. Harvesting occurs in the fall, typically September to November, when 4- to 6-year-old roots are carefully dug by hand to avoid damage, coinciding with the plant's dormancy and red berry ripening for seed propagation. Post-harvest, roots are washed and processed: white ginseng is sun-dried to preserve a tan color, while red ginseng undergoes steaming followed by drying to alter biochemical composition and extend shelf life.

Market and Economic Impact

The global ginseng market was estimated at $8 billion in 2022, projected to reach $17.7 billion by 2030 growing at a CAGR of approximately 10.5%. As of 2024, estimates vary, with one report valuing it at $743.89 million, projected to $1,115.05 million by 2033 at a CAGR of 4.6%. Ginseng tea represents a significant segment, with the market reaching $2.5 billion in 2023 and expected to expand to $4.1 billion by 2032 at a CAGR of 5.4%, though other estimates place it lower at $89.1 million in 2023 to $129.6 million by 2031. China dominates global production with over 52% share as of 2018, primarily through large-scale cultivation of Asian ginseng varieties, while specializes in high-value red ginseng, exporting a substantial portion of its production to meet international demand. The and contribute with American ginseng, focusing on exports to Asian markets. Demand for ginseng tea is rising in regions like and , where wellness trends have boosted consumption. Key trends include robust expansion, with online sales of ginseng tea surging by approximately 25% since 2020, particularly on platforms like Amazon, enhancing accessibility for global consumers. In 2022, a blockchain-based was proposed for ginseng supply chains in to ensure traceability and combat counterfeiting in red ginseng exports. Economically, ginseng tea production supports rural job creation in , where cultivation and processing employ thousands in regions like China's Province and South Korea's ginseng-growing areas, contributing to local livelihoods amid a multi-billion-dollar . Price volatility remains a challenge, with wild ginseng roots fetching over $1,000 per kilogram due to , compared to cultivated varieties at around $50 per kilogram, influencing market stability and farmer incomes.

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