Aug
American ginseng, Korean ginseng (red ginseng), and Changbai Mountain ginseng come from different species, different growing regions, and different processing methods. Traditional Chinese medicine also classifies them under different property categories — and these differences are the practical starting point for choosing between them, rather than any one being simply "better."
American ginseng (Panax quinquefolius) is grown mainly in the United States and Canada. Korean ginseng — commonly sold as Korean red ginseng — is Panax ginseng grown on the Korean peninsula. The Changbai Mountain ginseng used across our range (Panax ginseng C.A. Meyer) is grown in the Changbai Mountains, on the border between Jilin, China and North Korea. Our group runs its own cultivation research base there, controlling everything from sowing and field management through to harvest, so the raw material can be traced back to a single plot of land rather than being bought piecemeal on the open market.
In traditional Chinese medicine, American ginseng is traditionally classified as cooling in nature. Korean red ginseng, which is steamed during processing, is traditionally considered warming — which is part of why, in traditional thinking, people prone to feeling "heaty" in summer are sometimes more cautious about it. Our Changbai Mountain ginseng, thanks to its low-temperature extraction process, sits closer to neutral, which traditional thinking suggests is easier to take year-round in Hong Kong's humid climate. These are traditional property classifications only — not claims about what any product does for your health, and if you have any health concerns, you should consult your doctor or a registered Chinese medicine practitioner.
American ginseng is typically sun-dried, keeping its natural pale colour, and is traditionally sliced for tea or simmered into soup. Korean ginseng is steamed, which turns it red — hence "red ginseng" — and is traditionally prepared whole, sliced for infusion, or sold as a concentrated extract. Our Changbai Mountain ginseng instead goes through low-temperature, multi-pass extraction: a slower, costlier process designed to preserve heat-sensitive compounds that high-temperature processing drives off, then milled into a powder that dissolves in water or stirs into congee, soup, or tea. Ginseng has been taken in Chinese households for centuries — this is historical and cultural background only, not a claim about effect. You can read more about our extraction process on our Our Story page.
Some ginseng products are registered Chinese medicines in Hong Kong, and their packaging and product pages carry a Hong Kong Chinese Medicine (HKC) registration number for customers to check. Not every ginseng product is a registered Chinese medicine — some are sold as food or general wellness products instead, so it is worth checking each product page for the specifics.
In everyday conversation, "ginseng" gets used loosely to cover all three, which is part of why the confusion persists. Being specific about species and origin — American, Korean, or Changbai Mountain — is a more useful habit than relying on the word "ginseng" alone, especially if you are comparing products or reading labels.
Since the three fall under different traditional property classifications, which one suits you is largely a matter of personal preference and habit — and, where you have any health concerns, a conversation with your doctor or a registered Chinese medicine practitioner rather than a decision made alone. To see exactly how our Changbai Mountain ginseng is prepared and dosed, visit the ginseng powder product page for more details.
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.
