american

A practical guide to American ginseng from our Hong Kong dried-goods shop: how it is used in Cantonese soups and teas, how much to use, and who should be careful. If you are pregnant, unwell or on medication, check with a registered Chinese medicine practitioner first.

In our shop experience, American (Wisconsin) ginseng has a stronger, more bitter taste, so many customers use it for strong ginseng tea. Canadian ginseng tastes lighter and works well in both tea and soup, but it is not as strong as American ginseng. A stronger taste does not mean stronger effects.

How many slices, how long to steep and how often to drink it: a simple Cantonese-style method for American ginseng tea, plus who should skip it, such as people with a cold.

Why is American ginseng described as cooling and Korean ginseng as warming? A plain-language look at the difference in traditional Chinese medicine, taste and everyday use.