Ginseng
Ginseng tea is an infusion of the root of true ginseng (genus Panax), caffeine-free, with an earthy, bitter-then-sweet, faintly woody character. It has been valued for centuries in East Asian tradition as a tonic root, popularly associated with energy, stamina, and vitality, though it offers no caffeine of its own. The two main types are Asian or Korean ginseng (Panax ginseng) and American ginseng (Panax quinquefolius), with Korean red ginseng among the most prized.
First, make sure you are buying genuine Panax ginseng, since so-called Siberian ginseng (eleuthero) is a different plant entirely and not true ginseng at all. Among real ginseng, white ginseng is simply peeled and dried, while red ginseng is steamed before drying, which deepens its color and is widely considered the premium form. Look for firm, well-formed root or clean, intact slices with a strong earthy aroma; powders and cheap tea bags are harder to judge and easier to pad with filler. Korean ginseng (Panax ginseng) and American ginseng (Panax quinquefolius) differ in character, the Korean type traditionally regarded as warming and the American as cooler, so choose by tradition and taste. Quality ginseng is expensive, so suspiciously cheap product or vague labeling is a warning sign. Note that ginseng is a potent botanical that can interact with some medications and is not suited to everyone, so it is reasonable to be cautious rather than treat it as an everyday drink.
True ginseng is the root of plants in the genus Panax, chiefly Panax ginseng from northeastern Asia (Korea, northeastern China, and the Russian Far East) and Panax quinquefolius from eastern North America. Processing defines the product: white ginseng is peeled and air-dried, while red ginseng is steamed and then dried, which changes both color and character. The root is used sliced, whole, or powdered. Ginseng contains no caffeine, despite its energizing reputation.
As a dense root, ginseng wants a long, hot extraction. Simmer a few slices (or a small piece of root) in water for 10 to 30 minutes for a proper decoction, or steep slices in water at 95 to 100°C for 10 to 15 minutes. The root re-steeps well and is often topped up several times across a session, and the softened slices can be eaten afterward. A little goes a long way, and the cup is naturally bitter, so adjust the amount rather than expecting it to mellow with shorter steeping.
Expensive by herbal standards and highly tiered: from roughly €15-30 (about $16-33) per 100 g for basic dried root or tea bags, up to €60 (about $65) per 100 g or well beyond for premium Korean red ginseng.
Prices reviewed June 2026
Jiaogulan
Jiaogulan is nicknamed southern ginseng and shares the tonic reputation, but it is a caffeine-free leaf from a gourd-family vine, not a root and not botanically related to true ginseng.
Licorice Root
Licorice root is another classic root infusion frequently paired with ginseng in traditional formulas, sweet and soothing where ginseng is bitter and earthy.
Ginger
Ginger is the everyday warming root by comparison, spicy and cheap and brewed for taste, where ginseng is a costly, bitter tonic root taken more deliberately.
The genus name Panax comes from the Greek for all-heal, the same root as panacea, reflecting the esteem ginseng has long held in East Asian tradition. So-called Siberian ginseng (eleuthero) is not a ginseng at all, while Korean red ginseng gets its name and prestige from being steamed, which turns the pale root a deep reddish-brown.