Red Ginseng Root | Korean Red Ginseng Tea | Organic 16-Year Radix Ginseng

Red Ginseng Root | Korean Red Ginseng Tea | Organic 16-Year Radix GinsengThe primary red ginseng root is spindle shaped, 310 cm long and 12 cm in diameter, with a reddish brown surface and fine root marks. The rhizome is 12 cm long, often with concave stem marks; adventitious roots may be present. Red ginseng is rich in triterpene saponins, polysaccharides, amino acids, trace elements and peptides, with triterpene saponins and polysaccharides as the main active components. Red ginseng is commonly used in traditional wine

The primary red ginseng root is spindle-shaped, 3–10 cm long and 1–2 cm in diameter, with a reddish-brown surface and fine root marks. The rhizome is 1–2 cm long, often with concave stem marks; adventitious roots may be present. Red ginseng is rich in triterpene saponins, polysaccharides, amino acids, trace elements and peptides, with triterpene saponins and polysaccharides as the main active components.

Red ginseng is commonly used in traditional wine blends with wolfberry, ganoderma lucidum and deer antler. Typical preparations include:

• Red ginseng wolfberry wine: red ginseng 15 g, wolfberry, rock sugar, white wine; seal for two weeks.
• Red ginseng and astragalus wine: red ginseng 15 g, Astragalus 10 g, angelica 20 g, white wine; seal for one month.
• Red ginseng deer antler wine: red ginseng 15 g, deer antler 10 g, white wine; seal for 15 days.
• Red ginseng reishi wine: red ginseng 15 g, Ganoderma lucidum 10 g, rice wine; seal for 20 days.