Aug
Use warm water, not boiling water. Water that's too hot works against the entire point of cold extraction — our ginseng powder is made with an extraction temperature controlled at around 28°C, and brewing it with very hot water undermines that process.
High heat is the fastest way to extract ginseng, and it's also why many ginseng products taste thin. We use low-temperature, multi-pass extraction instead — slower and more costly, but able to preserve heat-sensitive compounds that a high-temperature process would drive off. The extraction temperature is controlled at around 28°C, replacing a single high-heat extraction with a slower, repeated low-temperature process; our group refers to this refinement method as a proprietary vacuum-concentration technique. Some ginseng compounds are sensitive to heat — the higher the temperature, the faster they're lost — and a low-temperature environment helps preserve the raw material's original compound profile.
Measure out the amount stated on the label — for our flagship ginseng powder, that's about 0.7g per level scoop, three times a day, morning, noon and evening — and stir it into warm water, never boiling water. You can also stir it into congee, soup, or tea once they're off the heat and have cooled slightly, keeping the same rule about avoiding high heat. Capsules can simply be taken with lukewarm water, with no mixing and no boiling water involved.
Brewing with boiling water undoes, in one more step, exactly what the low-temperature extraction was designed to protect. So using warm water isn't just about taste — it's about staying consistent with the low-temperature principle that runs from extraction all the way through to how you prepare it at home. You can read more about the extraction process on our Our Story page.
If you're preparing a cup for someone trying it for the first time, or explaining it to a gift recipient, the instructions are simple enough to pass along in one sentence: measure the labelled amount, use warm water rather than boiling water, and stir until it dissolves. There's no special equipment required beyond a cup and a spoon.
People often ask exactly how warm "warm water" should be. The general understanding is water that is somewhat above room temperature and feels warm to the touch but not scalding — not boiling-hot water. For a more precise reference, check the brewing instructions printed on your product's packaging.
Beyond mixing it directly with warm water, ginseng powder can also be stirred into congee, soup, or tea. Timing matters here too — stir it in once the food or drink has come off the heat and cooled slightly, not while it's still boiling hot. The logic is exactly the same as brewing with warm water: avoiding a final high-heat step that would undo what the low-temperature extraction preserved.
If it hasn't fully dissolved after stirring, give it a moment and stir again. It's best to drink it freshly brewed rather than letting a mixed batch sit for a long time, and it's best not to reheat a batch that's already been prepared. If you're bringing it with you for the day, consider carrying the dry powder separately and mixing it with warm water from a thermos once you arrive, rather than letting a pre-mixed drink sit and cool along the way.
This article is for reference only and does not constitute medical advice. Ginseng products are not medicines and cannot treat or prevent any disease. If you have health concerns, please consult a doctor or a registered Chinese medicine practitioner.
