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When ginseng is steamed and dried, it turns reddish brown. This method enhances the warm energy and increases the blood activating property of ginseng.
Threw in the whole packet(about 2 handfuls) and boil over low heat. Enough to make 3 cups. I will usually get the roots instead of ginseng’s head as it’s cheaper but doesn’t taste as strong. ✌✌✌
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