How to Make Ginseng Tea
To make the ginseng tea, you’ll need to slice the ginseng into 1/4 to 1/2-inch slices. My mom usually hacks away at the ginseng with a cleaver, but dried ginseng can be very difficult to slice through. I recommend steaming the root first to soften it slightly before slicing.
- 6 (2 to 3-inch) pieces of dried ginseng (about 30 grams)
- 1 teaspoon (4 grams) jasmine rice, can sub with any white rice
- 5 to 6 cups (1.2 to 1.4 liters) water, depending on how strong you want the tea
Get your steaming setup ready. Place a metal steaming rack inside a wok, pot, or a sauté pan. Fill the cooking vessel with water, leaving about a 3/4 to 1-inch gap between the water level and the top of the steaming rack. Cover the cooking vessel and bring the water to boil over high heat.
Add the ginseng to a heat-resistant plate or pie dish and rest atop the steaming rack. Cover the cooking vessel with the lid and steam the ginseng for 5 to 8 minutes. Turn off the heat and carefully remove the ginseng. Let the ginseng cool for 2 to 3 minutes.
Slice the ginseng into 1/4 to 1/2-inch thick pieces. If the ginseng still feels very tough, you can steam it for another 5 minutes before slicing again. Transfer the sliced ginseng to a large saucepan.
Give the rice a quick rinse and add it to the saucepan. Pour the water into the saucepan.
Bring the water to boil. Then, reduce the heat to a low simmer and continue cooking the ginseng tea for 1 hour. Let the tea cool slightly before consuming. You can drink it warm or at room temperature. Store any leftovers in a jar in the fridge for up to 4 days. I like to warm up refrigerated ginseng tea in the microwave for 30 to 45 seconds before consuming.
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