Changbai Mountain Sun-Dried Ginseng Whole Root Slices for Soup Tea and Wine Soaking

Sun-Dried Ginseng Root, known in TCM as Ren Shen (人参), from Panax ginseng, is a whole dried root from Changbai Mountain in Jilin. In TCM theory it is sweet and slightly warm, entering the spleen, lung, and heart channels. Traditionally used to support qi and vitality, it is commonly simmered in soups, steeped in tea, or soaked in wine as a nourishing food herb.

Key Selling Points

• Authentic Changbai Mountain ginseng from Jilin province
• Whole sun-dried root with traditional sheng shai processing
• Sweet slightly warm nature entering spleen lung and heart channels
• Suitable for soup tea and wine soaking preparations
• Individually wrapped dried ginseng gift box available

Quality & Sensory

The dried root is typically light yellowish-brown with a firm, woody texture and a faint earthy aroma. When simmered or steeped, it yields a mild sweet and slightly bitter taste with a lingering herbal finish. Color and flavor may vary slightly by batch and root size.

Technical Specifications

Usage Scenarios

• Simmered in chicken or pork soup
• Steeped as a warming herbal tea
• Soaked in rice wine or liquor
• Added to congee or porridge
• Used in seasonal nourishing broths

Traditional Uses

In TCM tradition, sun-dried ginseng root is simmered in soups or decocted alone to support qi and vitality. It is often paired with jujube, goji berry, or astragalus in nourishing broths. Folk practice also includes soaking the whole root in wine for daily sipping and adding slices to congee during colder months.

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