How to Make Ginseng Tea at Home

Start with the ginseng you have in the kitchen. A tea bag needs a cup and hot water. Slices work in a mug or a small saucepan. Whole roots take a little more preparation.

Tea bags: the easiest place to start

Place one tea bag in a cup and add hot water. Follow the package directions; about five minutes is a starting point for tasting. Remove the bag when the flavor suits you. Add more water if you’d like a lighter cup.

Slices: steep or gently simmer

Use the amount on your package. Add the slices to hot water and let them steep, tasting as you go. For a fuller flavor, simmer gently for about 10–15 minutes, then strain into a cup. These times are starting points for flavor.

Whole roots: take care with cutting

Dried whole roots are hard. If you can cut them safely, prepare small slices on a stable cutting board, then gently simmer in water for about 15–20 minutes and taste. Ready-cut slices are a simpler option if cutting a hard root feels awkward.

For fresh roots, refrigerate them until needed and wash well under cool running water before slicing. Fresh roots can then be steeped or added to a simmering pot.

Powder: stir before you sip

Follow the package amount and stir the powder into hot water. It is ground root, so some will settle at the bottom of the cup. Stir again as needed.

Make the flavor your own

Taste it plain first. Ginseng is earthy and gently bitter, sometimes with a little sweetness afterward. A touch of honey, a slice of ginger or some lemon can change the cup. If it tastes too strong, add water or steep for less time next time.