What Part of Ginseng is Used for Tea?

For millennia, the ginseng plant has been revered for its medicinal properties, with historical texts dating back to 196 AD mentioning its use as a tonic. The part of ginseng used for tea varies, with the root being the most traditional choice, but other components like the leaf and berry also contain beneficial compounds.

Quick Summary

This article explores the different parts of the ginseng plant—root, leaf, and berry—used to make tea, highlighting their distinct ginsenoside profiles and traditional applications. It details the preparation methods for each part and discusses the unique health benefits they offer, providing a comprehensive guide for those interested in herbal infusions.

Key Points

• Ginseng Root: The most traditional and widely used part for tea, prized for its high concentration of ginsenosides and earthy flavor.

• Ginseng Leaf: Contains a higher total quantity of ginsenosides than the root and is a more sustainable, cost-effective option for tea.

• Ginseng Berry: Features a unique ginsenoside profile, with specific compounds appearing in higher concentrations compared to the root.

• Preparation Varies: The preparation method, including steeping time and temperature, depends on whether you are using root, leaf, or berry to extract the beneficial compounds effectively.

• Flavor Profile Differs: The root provides a strong, bitter and sweet flavor, while the leaf is milder and the berry offers a sweeter profile, especially when mixed with other ingredients.

• Health Benefits: Each part of the plant is valued for its potential health benefits, such as boosting energy, enhancing cognitive function, and acting as an adaptogen to help the body manage stress.

For centuries, different parts of the ginseng plant (from the Panax genus) have been utilized in traditional medicine, particularly for tea. While the root is the most well-known part, containing potent bioactive compounds called ginsenosides, the leaves and berries are also valuable, offering different concentrations and types of these compounds. Understanding which part to use depends on the desired health benefits and flavor profile.

The Ginseng Root: The Traditional Choice

The ginseng root is arguably the most famous part of the plant and is the classic choice for making tea. It is highly prized for its rich concentration of ginsenosides, the compounds responsible for most of ginseng's health-enhancing properties, such as boosting energy and supporting the immune system. The root can take several years to mature, with older roots often considered more potent and valuable.

Preparing Ginseng Root Tea

To prepare root tea, you can use either dried whole roots or ground powder.

• Using Whole Dried Roots: For a traditional, deep-flavored brew, simmer whole or sliced dried ginseng roots in water for an extended period, often 1-2 hours or more, until the water turns a brownish-red color. The longer simmer time is required to extract the compounds fully. You can reuse the roots for a couple more batches until they lose their flavor.
• Using Powder: For a quicker infusion, ginseng powder is an excellent alternative. Simply add a teaspoon of powder to a teabag or directly to a cup of near-boiling water and steep for 3-5 minutes. The powder dissolves quickly, making the nutrients easier for the digestive system to absorb.

The Ginseng Leaf: A Richer Source of Ginsenosides

While the root steals the spotlight, research has shown that the leaves and stems of the ginseng plant can contain even higher quantities of ginsenosides. Historically overlooked due to their lower cost, ginseng leaves are a highly effective and sustainable source for brewing tea.

Preparing Ginseng Leaf Tea

Ginseng leaf tea is typically prepared by steeping dried leaves in hot water. The flavor is often milder than the root, making it a more approachable option for some.

• Method: Place dried ginseng leaves in a teapot and pour hot water over them. Steeping time is generally shorter than with the root, around 5-10 minutes, as the surface area is greater. The resulting tea can be enjoyed plain or with a touch of honey to balance its slightly bitter edge.

The Ginseng Berry: A Potent and Unique Composition

The ginseng berry, which appears after the plant has matured, is another part of the plant used for herbal preparations. Studies show that ginseng berries have a ginsenoside profile that differs from the roots and may contain specific compounds in higher concentrations. Ginseng berry tea is often combined with other ingredients, like goji berries, to create a flavorful and potent brew.

Preparing Ginseng Berry Tea

Making tea with ginseng berries is similar to using the roots, often involving a simmering process to release their rich compounds.

• Recipe: Combine dried ginseng berries with water in a saucepan and bring to a simmer for 10-15 minutes. You can add other herbs or berries, such as dried goji berries, during the simmering process to enhance flavor and therapeutic properties. Strain the tea before serving.

Ginseng Part Comparison: Root vs. Leaf vs. Berry

Feature	Ginseng Root	Ginseng Leaf	Ginseng Berry
Ginsenoside Content	High concentration, widely studied for potency and health benefits.	Can have a higher total ginsenoside content than the root.	Unique ginsenoside profile, with certain compounds (like Re) often found in higher concentrations.
Flavor Profile	Earthy, sweet, and distinctly bitter.	Milder and less bitter than the root, making it more palatable for some.	Naturally sweet and can be combined with other berries for a pleasant taste.
Ease of Preparation	Can be time-consuming when simmering whole roots, but powder offers a quick alternative.	Faster to prepare than root tea due to smaller form factor.	Requires simmering for full extraction but often results in a more flavorful tea.
Traditional Use	Most famously used in Traditional Chinese and Korean medicine for energy and overall wellness.	A more cost-effective and sustainable option for herbal remedies.	Emerging in popularity, often combined with other ingredients for flavor and health benefits.
Cost	Often the most expensive part of the plant, especially older roots.	Typically much less expensive than the root.	Price can vary, often found in blended teas.

How to Make the Perfect Ginseng Tea

To brew a high-quality ginseng tea, follow these guidelines:

Preparing Whole Root Tea

1. Ingredients: 1 ounce whole dried ginseng root, 8 cups water. Optional: fresh ginger slices, honey to taste.
2. Combine and Simmer: Place ginseng root and water in a saucepan. Bring to a boil, then reduce heat and simmer for 1 hour. For additional flavor, add ginger and simmer for another 30 minutes.
3. Strain and Serve: Strain the roots from the tea, sweeten with honey if desired, and serve warm.

Preparing Powdered or Leaf Tea

1. Ingredients: 1 teaspoon ginseng powder or dried leaves, 8 ounces water. Optional: honey or lemon.
2. Steep: Pour near-boiling water (around 208°F) over the ginseng powder or leaves. Steep for 3-5 minutes for powder or 5-10 minutes for leaves.
3. Enjoy: Strain if using loose leaf, sweeten to taste, and enjoy.

Conclusion: Which Part is Best for You?

While the root has a long-standing reputation and high concentration of potent ginsenosides, the leaves and berries offer unique and potent benefits at a potentially lower cost. The root provides the most traditional, classic ginseng flavor, while the leaves are milder and the berries are naturally sweeter. For beginners, leaf or berry teas may offer a more accessible entry point to the world of ginseng. For a deep, earthy flavor and higher potency, the traditional root tea is the way to go. No matter which part you choose, it's a great way to enjoy the adaptogenic benefits of this revered herb.

For more in-depth scientific literature on the bioactive components of ginseng, including the varying ginsenoside profiles in different parts of the plant, an excellent resource is the study on Biological Activities of Ginseng and Its Application to Human Health published by the National Center for Biotechnology Information (NCBI).

Frequently Asked Questions

What is ginseng tea made from?

Ginseng tea is primarily made from the root of the ginseng plant, but can also be prepared from the leaves and berries, all of which contain beneficial compounds called ginsenosides.

Which part of the ginseng plant is the most potent?

While the root is traditionally seen as the most potent, particularly with older, more mature roots, the leaves and berries can contain higher total quantities of certain ginsenosides.

What is the difference between red and white ginseng root?

White ginseng root is simply peeled and air-dried. Red ginseng is steamed before being dried, a process that is believed to enhance its potency and alter its chemical composition.

How long should you steep ginseng root for tea?

For dried root, you should typically simmer it for 1-2 hours to fully extract its flavor and compounds. If using powder, steeping for 3-5 minutes is sufficient.

Can ginseng leaves be used in tea?

Yes, ginseng leaves can be used for tea and are a more cost-effective option than the root. Studies have shown they contain high levels of ginsenosides.

Does ginseng tea have a bitter taste?

Ginseng, particularly the root, can have a distinctly bitter taste. Many traditional preparations add sweeteners like honey or other herbs to balance the flavor.

How do you make tea with ginseng berries?

To make tea with ginseng berries, simmer the dried berries in water for 10-15 minutes. You can also add other ingredients like goji berries for a more complex flavor.