Ginseng Rootlet and Mai Dong Tea

Why people make this tea

Whole ginseng powerfully tonifies, but it doesn’t suit everyone — sturdy or hot-natured people can end up overheated, with rising blood pressure. Ginseng rootlets are the small side-roots trimmed from the main body; they are traditionally said to tonify qi, generate fluids and sharpen the mind, yet they are neither too cold nor too heating and are kindly priced. White rootlets are the gentle pick. Paired with mai dong, this is Bro Niu’s easy daily cup for feeling tired, foggy or parched.

Who it suits / who should be cautious

• People feeling fatigued, mentally foggy, or with a dry mouth and throat.
• White rootlets suit yin-deficient or hot-constitution people; red rootlets are warmer and suit those who are qi/blood-weak and run cold.
• Do not take ginseng before childbirth (risk of postpartum bleeding); wait until lochia has cleared. Diabetic readers can skip the honey and add a sliver of monk fruit instead.

Why these ingredients (the food-therapy logic)

• Ginseng rootlets (ren shen xu): carry much of the ginsenosides and aromatic oils of the main root, traditionally said to tonify qi, generate fluids and refresh the mind — gently.
• Mai dong (mai dong): traditionally used to nourish fluids and relieve a dry mouth and throat.

Ingredients (1 cup)

Ingredient	Amount	Notes
Ginseng rootlets	6 g	White rootlets preferred
Mai dong	4 g
Honey	to taste	Optional

Method

1. Put the ginseng rootlets and mai dong in a covered cup.
2. Rinse once with boiling water, then add fresh boiling water.
3. Steep, covered, about 15 minutes; stir in honey and sip.

Bro Niu’s tips

Red ginseng rootlets are more warming and tonifying — good for those who are qi/blood-weak and feel the cold. White rootlets boost qi and generate fluids — good for yin-deficient or hot-constitution people.

Community questions answered (selected)

• Q (Huo Ma Jun Xing): Could I skip the honey and instead simmer this with monk fruit and lingzhi over a flame for an hour? My mother has diabetes and can’t have honey. Bro Niu: Yes — you can add about 1/6 of a monk fruit and ~11 g (3 qian) of sliced lingzhi and simmer together. That’s suitable for diabetes.

• Q (Rainie): Can red ginseng slices simply be steeped in water? And can I add honey? Bro Niu: Red ginseng slices need to be simmered or double-boiled to draw out their properties — steeping rather wastes them. Ginseng rootlets are cheap and are fine to steep instead: steep 15 minutes and add honey.

• Q (May): Can I take ginseng before childbirth to help with delivery? And take ginseng-and-deer-antler 15 days postpartum? Bro Niu: Don’t take ginseng before childbirth — there’s a risk of heavy postpartum bleeding. After delivery, once the lochia has cleared, ginseng with deer antler is better. Some clear it in 14 days, some take three weeks.

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Published August 30, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.