Dried White Ginseng Root Sun-Dried Changbai Mountain Jilin Specialty for Soup Tea and Wine

Dried White Ginseng Root, known in TCM as Bai Shen (白参), from Panax ginseng, is a sun-dried whole root from Changbai Mountain, Jilin. In TCM theory it is traditionally associated with sweet and slightly bitter flavor, slightly warm nature, and the spleen, lung, and heart channels. Traditionally used to support qi and promote fluids, it is commonly prepared in soups, teas, or decoctions as a daily tonic food.

Key Selling Points

• Sun-dried whole white ginseng root from Changbai Mountain, Jilin
• Traditional TCM herb known as Bai Shen (白参) with sweet slightly bitter flavor
• Whole round roots about 17 g each, 13 roots per gift box
• Suitable for soup, tea, decoction, congee, or wine infusion
• Presented as a gift box for daily tonic or festive giving

Quality & Sensory

The roots are typically light beige to pale yellow with a firm, dry texture and visible concentric rings. Aroma is mild, earthy, and slightly sweet. After decoction or steeping, the liquid is typically pale golden with a gentle sweet-bitter taste and a lingering herbal finish.

Technical Specifications

Usage Scenarios

• Simmered in chicken or pork soup
• Steeped alone or with red dates as a daily tea
• Decocted with other herbs in a traditional formula
• Cooked into congee for a gentle tonic meal
• Infused in rice wine or grain alcohol for home use

Traditional Uses

In TCM theory, Bai Shen is traditionally used to tonify qi, promote fluids, and calm the spirit. It is commonly simmered in soups with chicken or lean pork, steeped with red dates or goji berries, or decocted in multi-herb formulas. Folk practice also includes infusing the whole root in wine for seasonal tonic use.

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