Ginseng has been a prized tonic since ancient times. Recent pharmacological and biochemical research confirms its nourishing, fortifying, anti-fatigue, anti-hypoxic, and immune-boosting properties, making it an excellent anti-aging remedy.There are many varieties of ginseng wine. Typically, each bottle contains one or two ginseng roots. The roots may appear white or yellow, while the wine ranges from transparent to pale yellow.So how do you choose the highest quality ginseng wine? Here's how traditional Chinese medicine advises selecting it:
The ginseng root in the wine should have a brownish-yellow or reddish-brown skin, while the wine itself is best when deep brownish-yellow or yellow.When ginseng is steeped in liquor, if its skin darkens, this indicates that the active component ginsenosides has not been fully extracted. Once all ginseng components are extracted, the skin turns white, and the steeped liquor becomes colorless—signaling the liquor has lost its medicinal efficacy.
If the ginseng was bleached with sulfur before bottling, the skin will typically appear white. However, the infused liquor should still exhibit a pale yellow hue. When tasting the liquor, it should carry the distinctive aromatic scent (earthy flavor) characteristic of ginseng. If this unique fragrance is absent, the ginseng wine is of poor quality and should not be selected.
Preparation Method:
50g sun-dried ginseng, 500ml 60-proof liquor. Wash and dry the ginseng, coarsely chop it, place it in a narrow-mouth bottle, add the liquor, seal the bottle, and shake it once daily. It can be consumed after half a month.Consume 10-20 ml daily with dinner. After finishing the liquid, the ginseng can be soaked in additional liquor for another batch. Ginseng wine significantly replenishes vital energy and treats various deficiencies. It is used for elderly or post-illness physical weakness, impotence, fatigue, poor appetite, and loose stools.