This is a fresh type of ginseng which has been dried naturally, with no heat applied. It is peeled and dried to reduce the water content to 12% or less. Thus white ginseng may contain less of the therapeutic constituents. It is thought by some that chemicals contained in the root break down these constituents in the process of drying. Excessive sunlight contact dries the roots out in a yellowish colour.
Red ginseng has been peeled, heated through steaming at standard boiling temperatures of 100 °C, and then dried. It is frequently marinated in an herbal brew which results in the root becoming extremely brittle.
It is a Ginseng which is made through the process of steaming and drying for 9 times when it changes its color to black. Black Ginseng contains much more Ginsenosides than the Red and White Ginseng thus having more health benefits.
White: 24 types
Red: 32 types
Black: 40 types
A 6 years old White and Red Ginseng is used to make Tealand Ginseng products It is proven fact that during sixth year of growth the root increases the content of Ginsenosides as much as it does for the 5 previous years altogether. Tealand introduces to the market four Ginseng products:
• White Ginseng Tea Granules
• Red Ginseng Tea Granules
• Red Ginseng Candy
• Honey Sliced Ginseng – pieces of Ginseng root covered with natural honey.
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