Ginseng Tea Guide – Benefits, Recipes, and Where to Buy

I’m the kind of person who’s always looking for new types of teas and herbal infusions. So when I visited Seoul, I couldn’t resist stopping at the local markets to pick up ginseng.

Since that trip, ginseng tea has become a daily habit for me.

In this guide, I’ll share what types of ginseng tea products I bought from Korea and how to brew them. I’ll also explain the basics of ginseng health benefits and the difference between red and white ginseng.

My Seoul Market Ginseng Haul (And What I Paid in USD)

Let’s start this story at Namdaemun Market, Seoul, where I found plenty of decently priced ginseng products.

Here’s exactly what I came home with: two different ginseng products that provide quite different tea experiences!

1) Dried White Ginseng Slices

• Price: ₩35,000 per 100g (≈ $23.77)
• Why I bought it: This is my “everyday” option: simple, clean, and easy to control strength by using more or fewer slices.
• Other notes: These slices can be brewed with other herbs (like ginger, chamomile, or peppermint), so I often make my own herbal tea blends that include white ginseng.

2) Dried Red Ginseng Slices

• Price: ₩50,000 per 100g (≈ $33.95)
• Why I bought it: Red ginseng is the one I reach for when I want a deeper, stronger cup.
• Other notes: Brewing red ginseng properly requires a bit more time and effort (more about this later).

Exchange rate note: I’m using a mid-market rate of about ₩1 = $0.000679.

White Ginseng vs Red Ginseng: What’s the Difference?

This was the first thing I was wondering at the market, because they have a different color and the red ginseng is much more expensive.

After thorough research, here are the facts:

Processing

• White ginseng is typically fresh ginseng that’s dried (often air-dried) without steaming.
• Red ginseng is steamed first, then dried, which changes the color (that warm reddish-brown tone) and also changes parts of its chemical profile.

So it’s not a different plant but the same ingredient treated two different ways.

Flavor

• White ginseng tea feels cleaner and lighter. I reach for it when I want a gentler daily ritual, and I don’t want my tea to taste too strong or medicinal.
• Red ginseng tea tastes deeper and more intense, almost toastier. When I want a strong cup, red ginseng is the one that delivers!

Why people say they feel different?

Because the process of steaming and drying affects the compounds (including ginsenosides), red and white ginseng have different chemical profiles.

This is why you’ll see different traditional uses and different research angles.

How to Brew White Ginseng Slices (Mild & Bright)

White ginseng slices are great for everyday use and mixing with other herbal ingredients

I’ll usually do one of the two methods below (depending on how much time I have):

Quick Steep Method

You’ll need:

• White ginseng slices
• Hot water (not boiling if you’re sensitive to bitterness)
• Optional: sweetener and other herbs (e.g. ginger, mint, chamomile) if you want more flavor

Steps:

1. Add ginseng slices to a cup. I usually start with 3–5 thin slices for a normal cup.
2. Pour hot water over them.
3. Steep 8–12 minutes. You can cover the cup to prevent the water from cooling down too fast.
4. Enjoy with or without honey!

A cup of white ginseng tea brewed like this tastes very mild.

I recommend that you don’t throw the ginseng away after drinking the tea. You can still brew it again, especially if you add some other ingredients like ginger or mint.

Gentle Simmer Method

If you want a fuller, stronger cup, then this is the way.

Steps:

1. Add 5–8 slices of white ginseng to a small pot with about 1 cup of water.
2. Bring to a gentle boil, then simmer 10–15 minutes.
3. Strain into a mug (or just pour carefully).

Can you re-steep the slices?

Yes—and I do. Once I’ve brewed them, I’ll often reuse the same slices 1–2 more times that day. The second cup is usually smoother and less bitter.

The once-brewed slices are especially good when you add some other ingredients like ginger or mint.

How to Brew Red Ginseng Slices (Stronger & Deeper Flavor)

Brewing red ginseng produces a stronger and bolder cup, but also takes more time because of the composition. Red ginseng is harder because it has been steamed before drying.

Simmering Red Ginseng

You’ll need:

• Red ginseng slices
• Water
• Optional add-ins (if you want a traditional vibe): honey, and even other ingredients like ginger, cinnamon stick, or jujube (Korean red dates)

Steps:

1. Add 3–6 slices of red ginseng to a small pot with about 1 cup of water.
2. Bring to a light boil, then simmer 15–25 minutes.
3. Strain and sip. If it’s too strong, just dilute with a bit more hot water.

Buying Ginseng in the U.S. (What to Look For)

After coming home from Seoul, I realized something fast: in Korea, ginseng is everywhere, and the “default” quality feels high.

In the U.S., you can absolutely find great ginseng; there’s just more label-reading involved.

Things to Check Before Buying

If you want to look for other ginseng products online or in your local health food stores or Asian groceries, you need to check a few things before buying.

Here’s my little checklist:

1) Make sure it’s the right ginseng:

If you want the traditional Korean-style experience, look for Panax ginseng (sometimes written as Panax ginseng C.A. Meyer). That’s the classic “Korean/Asian ginseng” most people mean when they say ginseng tea.

2) Choose a form that matches your lifestyle:

• If you’re like me and you actually enjoy the tea ritual, slices are the best.
• If you’re busy and want consistency, go for instant tea granules/sachets.

3) Watch for quality cues (especially with extracts):

With extracts/instant mixes, I prefer products that are transparent about what’s inside (and not just “proprietary blend”). If you see info about standardization/quality testing, that’s a good sign because ginseng products can vary a lot, and authenticity problems in herbal products are a real thing globally.

4) Take “third-party tested” seriously:

If you’re buying capsules/extracts (or anything you’ll use daily), look for credible verification/testing programs:

• NSF explains their supplement testing and certification approach.
• USP Verified describes what their mark means (identity/potency/contaminants).

5) Don’t ignore sweeteners (especially in “instant” products):

Some instant ginseng teas in the U.S. are very sweet. It’s best to check the sugar content before buying, to avoid the tea habit from turning into a daily dessert.

Why People Drink Ginseng (Benefits)

Let me be real: Ginseng tea isn’t a magical “drink this, and your life changes” herbal drink.

For me, it’s more like a steady, dependable tea that supports the way you feel. It’s a gentle and healthy way to feel more energized and productive.

While ginseng tea doesn’t offer an instant energy boost like an espresso shot, its relatively mild nature means it’s also generally considered safe.

Possible (but rare) side effects include:

• Insomnia is the most common side effect (which is exactly why I keep my stronger cups earlier in the day).
• It may affect blood sugar, interfere with blood clotting, and interact with certain medications—so if you’re on meds (especially for diabetes, blood thinners, etc.), it’s smart to run it by your clinician.
• NCCIH also flags caution for pregnancy/breastfeeding due to limited safety data.

FAQ (The Stuff Everyone Asks)

Does ginseng tea have caffeine?

No, ginseng itself isn’t caffeinated like black tea or coffee. That said, some people still find it stimulating, especially in stronger cups.

Can I drink ginseng tea on an empty stomach?

Some people do, but if you’re sensitive (or prone to nausea/heartburn), I’d start after breakfast and see how you feel.

When I’m sipping on a stronger brew, I personally prefer having at least a little food first.

Can I drink it at night?

If you’re sensitive, I don’t recommend it as a bedtime cup.

Ginseng can affect sleep for some people, so I recommend having it at the latest in the afternoon and drinking other herbal teas at night (e.g. chamomile).

How much ginseng tea per day is good?

Start with one cup per day and increase the amount if you feel like it’s not enough.

A general recommendation is 1–3 cups/day, depending on tolerance.

How do I make it less bitter?

• Use fewer slices or shorter steep time
• Don’t use fully boiling water if it comes out harsh
• Add lemon (seriously, it helps) and some honey

Also: the second steep is often smoother than the first.

How should I store ginseng slices?

Keep them in a sealed container in a cool, dry place. If they’re exposed to air and humidity, they lose aroma and start tasting flat.

Sources and a Quick Disclaimer

This article is based on my personal experience and general research.

Helpful references I used:

• National Center for Complementary and Integrative Health (NCCIH): Asian ginseng overview and safety notes
• European Medicines Agency (EMA): traditional use information and preparation/dose ranges