This is a simple and nice recipe for consuming Ginseng (for those that do not want to cook). It can be served after meal as a digestive. Often, I advise against serving this tea after a hot dinner, that is, a dinner filled with fried or roasted food; especially deep fried food.
3 Slices of Ginseng (Red recommended)
1cm piece of Fresh Old Ginger
3 Chinese Jujubes (Hong Zhao), cut into pieces. Use seeded.
Put all the ingredients into a saucepan (I prefer Pyrex glassware as Chinese Tradition recounts that Ginseng shouldn't touch any metal besides silver. However, stainless steel is fine) and add in 900ml of water (preferably spring water or bottled mineral water of reputable brand).
Bring to the boil, after which, lower the heat, cover and simmer for 1½ hour.
Strain into cups. Add pieces of Ginseng if you like and sprinkle some Pine seeds for decoration.
There you have it, a nice cup of Insam Cha. This recipe extracts all the goodness of Ginseng together with Ginger and Jujubes. It is a good tonic and it made a good warming drink during winter time. For those who are living in hot climates, this drink shouldn't be a staple as it will induce insomnia, sore throat, and the like (you get what I mean).
Do not consume Ginseng if you have such condition:
Hypoglycemia or hypertension
Under Cardiac medications.
Also, do not consume Ginseng late at night as it will cause insomnia and may also cause nervousness and sleeplessness. May cause irritability in some sensitive individuals. “Ginseng therapy elevated mood, improved psychophysical performance, and reduced fasting blood glucose and body weight. The 200-mg dose of Ginseng improved glycated haemoglobin and physical activity,” (Sotaniemi et al., 1995).