Red ginseng is a product made by the primary processing of fresh ginseng.<br/> The preparation method of red ginseng applied in the modern age was written in detail in Samjung-Yolam (A Bulletin of Ginseng Policy, 1908, Ministry of Strategy and Finance, The Greater Korean Empire).<br/> According to this record, the steaming of ginseng was carried out as follows; “The fresh ginseng roots harvested were carefully washed with clear water and thereafter, classified based on their respective sizes.<br/> The washed fresh ginseng roots were then put in a large bamboo basket and moved directly to the steaming place.<br/> The baskets were put into a clayware steamer which was sealed.<br/> The time of steaming was about 50–90 min depending on the size of the ginseng”.<br/> The drying of steamed ginseng was carried out as follows: “The steamed ginseng roots were sufficiently dried in the drying room, and then thereafter, placed under the sunlight for 4–5 d. The ginseng produced by these processes is a transparent material that represents the color of the cherry blossoms. This was called red ginseng.”<br/><br/> Tea brewing method -<br/> 1. Rinse the herbs with cold running water then soak it for 30min.<br/> 2. Water : Herbs ( 2 liters : 30 g ) <br/> 3. Bring to a boil, lower the heat and simmer for 30min ~ 2hr or more. ( Roots, Seeds or Fruits : 1hr - 2hr / Loose leaves : 10min-30min )<br/> Enjoy!! <br/> **Keep refrigerated and drink the tea hot or cold