Can you drink Korean red ginseng tea in summer?

It's okay to drink it in moderation every day, but it's best to drink green tea in the summer, which can have the effect of relieving the heat.

Hello! The shelf life of Korean ginseng tea and general plant foods is two years. In general, herbaceous plants are no more than two years old, woody plants are no more than 4 years old, and minerals are no more than 10 years old.

Some Chinese herbal medicines have been stored for a long time, and although there is no appearance of mildew or insect moth, the existing efficacy is reduced. If the package has been opened and stored in the refrigerator, it can only be shelved for half a year - three months. The storage of traditional Chinese medicine, in the case that we cannot see with the naked eye, it is easy to ignore the quality, if it is overdue, it is easy to be oxidized, mildew, pollution, etc., the medicinal properties are reduced, and it is easy to have adverse reactions when eaten.

It is recommended that you approach it with caution. Good bye!

Hello! Red ginseng tea is more suitable for people who are afraid of cold, susceptible to fatigue, have normal blood pressure, and have low internal fire; Patients with high blood pressure, short temper, red complexion, and fever should not drink red ginseng tea. Because red ginseng tea is warm in nature, people with a hot constitution are not suitable for drinking red ginseng tea.

If you don't have the right symptoms with red ginseng tea, you will have adverse reactions such as hyperactivity, poor sleep, easy to feel full, and inability to eat. Because red ginseng is sweet, slightly bitter, and warm, it has the effects of greatly replenishing vitality, restoring pulses and solidifying detachions, and invigorating qi and blood intake. You can learn about red ginseng and other things in my space.

Red ginseng is white ginseng that has been processed medicinally. It is a cooked product of ginseng, and its processing method is processed through soaking, cleaning, sorting, steaming, drying, drying and other processes.

White ginseng has a mild temperament and can be eaten by both young and old, while red ginseng is specially processed and has high medicinal value, and can only be eaten by people with special needs.

During the steaming process, the composition of red ginseng changes due to a chemical reaction due to heat treatment. It produces new ingredients that are not found in both water ginseng and white ginseng, namely G-RH2, Panaxytriol, Maltol, etc., which are unique to red ginseng. G-RH2 and Panaxytriol have the effect of inhibiting the growth of cancer cells, and Maltol has antioxidant effects.

After drying, red ginseng is ruddy in color and has a strong smell.

Red ginseng has a great vitality tonic energy, restores the pulse and removes it, and invigorates qi and blood intake. It is used for body weakness, cold limbs and slight pulses, no blood intake, and blood leakage; Heart failure, cardiogenic shock and other effects.

There is no strict distinction between red ginseng and white ginseng, but red ginseng is generally considered to be stronger than white ginseng in terms of deficiency supplementation.

Long-term use of red ginseng can improve human immunity, anti-fatigue, anti-radiation, inhibit tumors, and adjust the human endocrine system.

Red ginseng is suitable for the elderly, long-term illness and weakness, red ginseng has the characteristics of fire, strength and strong efficacy, and is the preferred tonic for people with yin and yang deficiency.

Red ginseng is hot, has no effect on reducing fire, and should not be used with quinoa.

If you want to reduce the fire, you can choose American ginseng.