Ginseng tea or insam-cha 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 teainfusion made out of the ginseng plant's root. Ginseng is a perennial herb derived from the aromatic root of Panax Ginseng Meyer, also known as Korean ginseng. Ginseng grows in shady forests that are cool and damp. It is a slow-growing plant and is difficult to cultivate. It can take four to six years before the root is ready to be harvested. Ginseng roots have been used in East Asian countries for more than 2,000 years. Ginseng roots have a forked and twisted appearance that somewhat resembles the human body. 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 by steaming and drying, or into white ginseng by a simpler process of air-drying.
Preparation
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 pinenuts floating on top. Either fresh ginseng or red ginseng can be used. Ginseng tea can be found in a fine dry-powder packaged form or a dried grated form.
History
Ginseng was sought after in the ancient East Asian world. During the Warring States period of China, the preparation of ginseng tea was associated with good health and high status. During the Ming Era, 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 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.
Risks
A medical professional should be consulted before taking ginseng. Ginseng may cause interactions with blood thinning and anti-coagulant medications such as dalteparin, ticlopidine, warfarin, clopidogrel, 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 regardless of age.
