Ginseng Tea Bag
Tropical Ginseng Smoothie
8 ounces coconut water
½ heaping cup of fresh pineapple chunks
1 ginseng tea bag
½ teaspoon cinnamon
Pinch of nutmeg
Assemble all ingredients.
Add the coconut water, pineapple, cup of ginseng tea, cinnamon, and nutmeg to the
Starting the blender on a low speed, blend until smooth. If needed, gradually increase to
higher speeds and blend until smooth.
Ginseng Pear Tea
30g dried longan
15g goji berry
7g American ginseng
800 milligrams of water
50g crystal sugar
Wash the dried longan, goji berries, and ginseng.
Put dried pear slices, dried longan, and ginseng in the pot with water and boil it with
Add goji berries and crystal sugar to the tea when it’s boiled.
Put the lid on the pot for 20 minutes and turn the heat off when the sugar is melted in
6 blossoms of chrysanthemum
8 slices of America ginseng
3 pieces of dry longan aril
10 pieces of wolfberry
Wash Chrysanthemum and wolfberry.
Put chrysanthemum, ginseng, longan, and wolfberry into a tea pot. Steep them in hot
water and close the lip of the teapot for 5 minutes.
Add a bit of honey to the taste.
Ginseng Green Tea Whiskey Cocktail
2 oz Nikka Coffey Grain Whisky
1.5 oz of Ouka Sencha Green Tea
1/4 oz Lemon Oleo Saccharum
1/4 oz Ginseng Slices
1/2 oz Wildflower Honey
1 bar spoon Chardonnay Vinegar
Prepare and strain the sencha green tea, then pour it into a large heatproof pitcher.
- Slice the lemon(s) into thin slices and add to the pitcher of green tea.
Leave the pitcher in the fridge to allow the lemon to soak and for the tea to chill. (Best if
the lemon and tea soak overnight)
Add in whiskey, lemon olio saccharin, ginseng, honey, and chardonnay vinegar.
Serve cold with ice and garnish with lemon slices if desired.
Ginseng Roots & Slices
2 tablespoons vegetable oil
2 cups chopped onion
2 tablespoons diced peeled fresh ginger
6 garlic cloves, minced
1-pound skinless, boneless chicken breast, cut into 1-inch pieces
3 cups water
3 (14 1/2-ounce) cans of fat-free, less-sodium chicken broth
3 cups fresh or frozen yellow corn
2 sliced ginseng roots (or 4 bags of ginseng tea)
1/4 teaspoon salt
1/8 teaspoon white pepper
Heat the oil in a Dutch oven over medium-high heat.
Add onion, ginger, and garlic cloves; sauté for 2 minutes.
Add chicken; sauté for 4 minutes. Add water and broth; bring to a boil.
Stir in corn and ginseng; bring to a boil. Reduce heat; simmer for 20 minutes.
Sprinkle with salt and pepper to taste.
Pork Rib Ginseng Soup
500-gram pork ribs, cut into 1-inch pieces
15-gram America ginseng slices
2 tablespoon diced peeled fresh ginger
4-5 cups of water
1/2 teaspoon salt
Onion or Chinese parsley
Blanch the ribs first and wash the ribs with warm water.
Boil water. Stir in pork ribs, ginseng, and ginger; bring to a boil.
Reduce heat; simmer for 1 hour.
Sprinkle with salt to taste.
Ginseng Yam Soup
piece Chinese yam (20-30 cm long)
3-4 pieces of the fresh lily bulb (bai he)
15-25 cashew nuts
10 small slices of American ginseng
Put all ingredients into a pot of boiling water and keep simmering for 45-60 minutes
with low heat.
One cup a day for 3-4 days and then 1-2 cups every week.
It’s mild, safe, and good for everyone no matter age and gender.
Fresh shrimp (as needed)
Fresh scallops (as needed)
Ginseng roots or slices (few)
Angelica sinensis (danggui) (few)
Goji berry (few)
Quick boil shrimp and scallops for 30 seconds.
Steam the ginseng, angelica Sinensis, and goji berries together and save the liquid.
Cook shrimp and scallops with broth and ginseng juice. Put some goji berries on the top