Nine-Steam Nine-Sun Black Ginseng Slices Changbai Mountain Korean Red Ginseng 500g

Black Ginseng Slices, known in TCM as Hei Shen (黑参), from Panax ginseng, are sliced roots processed by nine cycles of steaming and sun-drying. This traditional Korean and Chinese method transforms red ginseng into a dark, deeply warming decoction piece. In TCM theory, black ginseng is associated with the Kidney and Spleen channels, with a sweet, slightly bitter flavor and warm nature. It is traditionally used in small amounts for tea, congee, or soup.

Key Selling Points

• Made from Panax ginseng roots cultivated in Changbai Mountain, Jilin Province
• Traditional nine-steam nine-sun processing creates dark, dense slices
• Known in TCM as Hei Shen (黑参), a warming tonic herb
• Slices measure approximately 0.6-0.8 cm in diameter
• Suitable for tea, congee, and soup preparation

Quality & Sensory

The slices are typically dark brown to nearly black with a firm, slightly leathery texture. They have a mild, earthy ginseng aroma. When brewed or simmered, the liquid is typically deep amber to dark brown with a bittersweet, warming taste and a lingering ginseng finish.

Technical Specifications

Usage Scenarios

• Brewed as a warm herbal tea
• Simmered in soups and broths
• Cooked into congee
• Used in traditional decoctions

Traditional Uses

In TCM and Korean herbal traditions, black ginseng is prepared by repeated steaming and drying to deepen its warming properties. It is traditionally simmered alone or with jujube and goji berry in decoctions, added to chicken or bone soups, or cooked into congee. It is often used in small amounts during colder months and in restorative tonic formulas.

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