Korean Ginseng and Red Ginseng Explained

Korean ginseng and red ginseng are connected by the plant Panax ginseng and by different ways of preparing its root.

White and red ginseng

White ginseng is dried root. Red ginseng is produced by steaming fresh root and then drying it, which changes its color and composition. The name describes processing, not a separate plant species.

Read the product identity

A ginseng root, an extract and a sweetened tea concentrate are different preparations. Check the botanical name, origin and ingredient list rather than assuming every product called ginseng has the same composition.

KOTSAM ginseng tea with honey

The 580 g KOTSAM product combines a sweet syrup base with ginseng pieces and red ginseng concentrate. Its characteristic light bitterness is balanced by sweetness. Mix with water according to the label and adjust to taste; ingredients and storage details are on the product page and packaging.