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This is a straight-shaped ginseng. It is processed by combining some of the techniques of both Red and White ginseng processing.
In the first stage, it is given a long soak in hot water (above 90 ℃
) and peeled for drying. It is light yellowish brown in color, but light brown on its cut surfaces. |
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Fresh ginseng comes straight from the farm, and contains approximately 70% water. It is the basic ingredient of all kinds of processed ginsengs.
In general, Fresh ginseng is categorized in two groups: 3 to 4 year old ginsengs and 5 to 6 year old ginsengs. |
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This is a 4 to 6 year old ginseng which is sunshine-dried or is dried by indirect heat after its thin layer of skin is peeled away. This technique helps to keep the original shape of the plant intact as well as reducing water content to about 14%. White ginseng ranges in color from light yellowish to white.
Unlike Red ginseng, the unique thing about White ginseng in terms of processing method is the fact that it is not steamed but naturally sunshine-dried. This is divided into straight, half-curved, and curved one.
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Red ginseng is hot-steamed, and then dried for the purpose of long-term storing. Through the steaming and drying process, its moisture rate is reduced to 14% and its color becomes citrine or light yellowish brown.
Its hardened structure enables long-term storage without any deformation. |
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