While Siberian Ginseng is closely related to Asian Ginseng (Panax ginseng) and American Ginseng (Panax quinquefolius), Ginseng Root Herbal Tea is actually made from the root of the Eleutherococcus senticosus plant. All of these ginseng varieties belong to the Araliaceae family, but the Siberian Ginseng is of a different genus. Alas, this has no impact on its delicious flavour, enticing aroma, and its incredible health benefits.
Siberian Ginseng has been traditionally used in Russia to prevent colds and flu, as well as to increase energy. It is also considered an adaptogen, which is a natural substance that can help the body adapt to either mental or physical stress. Ginseng Root Siberian tea is delicate yet flavoursome; sweet yet thirst-quenching. It is a real treat to the taste buds and is truly as nourishing as it is mouthwatering.
The Eleutherococcus senticosus plant is native to much of Northeast Asia, including China and, of course, the Russian region of Siberia. It is a deciduous, hardy shrub, growing to heights of up to 3 metres (10 feet), and it consists of 3 to 6 toothed leaflets on each stem. The root, meanwhile, is the component used for this particularly scrumptious herbal tea hence the name. Although relatively new to the western hemisphere in terms of its use as a herbal remedy, Ginseng Root Root has, in comparison, been used in China for around 2,000 years.
It has long been a vital component associated with Traditional Chinese Medicine (TCM), and was once often known as ‘Ci Wu Ju’. According to TCM, Ci Wu Ju was an excellent choice for “invigorating qi [a life energy that flows through the body] and strengthening the spleen”. In the Taiga region of Siberia, Russia, meanwhile, Siberian Ginseng was used to increase performance and, perhaps most interestingly, to improve one’s general quality of life! During the era of the Soviet Union (present-day Russia), which rose to power in 1922 and was dissolved in 1991, many Russian athletes were given Siberian Ginseng to enhance their training. Following the 1986 Chernobyl disaster, this herbal ingredient was consumed by former residents to counteract the effects of radiation. However, whether this particular usage was actually able to reduce these effects is a topic of great debate - but alas, it is certainly fascinating.
Type of Tea: Herbal Tea.
Ingredients: Dried Siberian Ginseng Root.
Brewing Instructions: Brew using freshly boiled water and infuse for 5 to 10 minutes.
How to Serve: The delicate flavours of this brew are often overpowered by accompaniments. However, lemon may be considered to add complexity. The Kent and Sussex Tea and Coffee Company recommend it best served as it is.
Tasting Notes: The unique earthiness of this beverage is best described as being reminiscent of walking through the countryside after summer rain. This delightful aroma translates into the brew’s taste, which is fresh, grassy and ever-so-slightly sweet. Ginseng Root Siberian is smooth and refreshing to the last, offering a soft, delectable aftertaste that lingers on the palate long after you have drained your cup.
Colour in Cup: Pale yellow liquor, light in tone.
Health Benefits of Ginseng Root: During the 1950’s, Soviet scientists uncovered many of Siberian Ginseng’s health-promoting properties. However, following the USSR’s dissolution, the Eleutherococcus senticosus plant was seldom researched - until now! In the last decade, new scientific studies have been able to confirm many of these findings dating back nearly 70 years, and so much more! Most notably, this herbal tea can be consumed to stimulate the immune system and subsequently ward off minor illnesses.
This is in addition to its known ability to naturally enhance mental alertness, despite being completely caffeine free! Similar to beverages made from Panax Ginseng and Panax quinquefolius, Siberian Ginseng can stimulate the metabolism, lower blood sugar levels, and even treat sexual dysfunction. With so much in common, it is no surprise that Panax Ginsengs and Siberian Ginsengs are often mistaken for each other!
