Red ginseng is a product made by the primary processing of fresh ginseng. The preparation method of red ginseng applied in the modern age was written in detail in Samjung-Yolam (A Bulletin of Ginseng Policy, 1908, Ministry of Strategy and Finance, The Greater Korean Empire). According to this record, the steaming of ginseng was carried out as follows; “The fresh ginseng roots harvested were carefully washed with clear water and thereafter, classified based on their respective sizes. The washed fresh ginseng roots were then put in a large bamboo basket and moved directly to the steaming place. The baskets were put into a clayware steamer which was sealed. The time of steaming was about 50–90 min depending on the size of the ginseng”. The drying of steamed ginseng was carried out as follows: “The steamed ginseng roots were sufficiently dried in the drying room, and then thereafter, placed under the sunlight for 4–5 d. The ginseng produced by these processes is a transparent material that represents the color of the cherry blossoms. This was called red ginseng.” Tea brewing method - 1. Rinse the herbs with cold running water then soak it for 30min. 2. Water : Herbs ( 2 liters : 30 g ) 3. Bring to a boil, lower the heat and simmer for 30min ~ 2hr or more. ( Roots, Seeds or Fruits : 1hr - 2hr / Loose leaves : 10min-30min ) Enjoy!! **Keep refrigerated and drink the tea hot or cold