34-Herb Wine-Soaking Blend with 5 Ginseng Roots — Food-Herb Infusion Kit

This 34-Herb Wine-Soaking Blend with 5 Ginseng Roots is a curated food-herb (药食同源) infusion kit assembled for traditional Chinese wine-soaking practice. The set combines thirty-four dried botanical ingredients with five whole ginseng roots (Panax ginseng, Rén Shēn, 人参), the classic sovereign herb of Chinese tonic tradition. In TCM, ginseng is sweet, slightly bitter, and slightly warm, entering the Spleen, Lung, and Heart channels, where it is prized as a qi-tonifying, spirit-calming root. The accompanying herbs are selected to complement this warming, nourishing character, forming a balanced blend for home infusion.

Key Selling Points

• 34 food-herb ingredients plus 5 whole ginseng roots
• Traditional Chinese wine-soaking (泡酒) formula
• Ginseng as the sovereign tonic herb
• 药食同源 food-herb ingredients, unprocessed and dried
• Sealed, cool, dry storage for 18 months

Quality & Sensory

Each botanical in the set is kept in its natural dried form — roots, rhizomes, seeds, and fruits retain their original color, from pale ivory and warm amber to deep russet. Textures range from firm woody roots to smooth seeds and slightly leathery fruit slices. The aroma is earthy, sweet, and gently resinous, with ginseng contributing a distinct bittersweet, woody note. Once infused in wine, the blend yields a deep amber liquid with a rounded, warming, faintly sweet taste layered over herbal bitterness.

Technical Specifications

Usage Scenarios

• Traditional home wine-soaking (泡酒) preparation
• Seasonal tonic infusion for family gatherings
• Herbal decoction or soup base
• Gift set for food-herb wellness enthusiasts
• Long-term pantry storage of dried botanicals

Traditional Uses

In folk herbal practice, wine-soaking blends like this are assembled around ginseng and paired with complementary food herbs such as goji berry, jujube, angelica root, and codonopsis. The mixture is traditionally steeped in rice wine or grain liquor for weeks to months, then taken in small measured amounts during cooler seasons as a warming tonic. Beyond wine, the same botanicals can be simmered into soups, congee, or long-boiled decoctions, placing the herbs back into everyday nourishment.

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