Tell yourself according to the following information:

Korean ginseng is delicate in texture and has obvious patterns on its cross section, that is, annual rings. The longer the ginseng, the clearer the pattern after cutting.

Good ginseng requires proper steaming, moderate yellow skin and complete branches, and those with more than 6 years experience in ginseng are preferred.

The longer the growth period of ginseng, the older the skin of ginseng. The so-called old, is ginseng lines deep and tight.

The skin is delicate and oily: this is one of the main characteristics of Korean red ginseng. Zhao Xuemin's description of Korean ginseng in Qing Dynasty is the simplest and most accurate: "thick skin with yellow lines, purple meat with oil ... thick skin with more oil". The so-called "coarse granules of yellow skin" means that there are yellow skin and ginseng granules outside, "purple oil in the middle meat" means that ginseng is oily inside, and "oil in the thick skin" means that yellow skin and red deep meat naturally transition, and steamed ginseng pulp permeates yellow skin from inside to outside, forming the effect of "oil in the thick skin". It is worth noting that yellow skin is delicate and oily, not rough and dull white skin.

The real Korean red looks natural, yellow, and has a good sense of light transmission, while the fake or imitation looks particularly smooth, with a rubber texture, and the light sense is uneven, the color is uneven, and there is no sense of light transmission. Even if it can transmit light, it can be seen that the internal density is uneven under strong light, and some places are dark and some places are bright, because it is suppressed by broken ginseng itself.

The processing technology of Korean ginseng is complex, and different kinds of Korean ginseng are made by different processing technologies. Sun-drying the harvested ginseng, selecting the best quality and processing it into red ginseng, and processing the rest into white ginseng.

Red ginseng and white ginseng are divided into three grades according to thickness, shape and luster, and the second grade is (tail ginseng).

Ginseng that has just been collected from the ginseng field and has not been dried is ginseng, because it is not easy to preserve and it is difficult to see except the place of origin. Followed by white ginseng, taking ginseng of four to six years old as raw material, peeling, naturally drying with ether sunshine or hot air, and the color is light yellow; Finally, red ginseng is made by steaming ginseng. The water content is less than 14%, and the structure is hard and yellowish brown, which can be preserved for a long time. Generally, Korean ginseng is harvested after four to six years of growth, in which the root quality is the best after six years, and the quality will decline after six years.