The Chinese have been using ginseng tea for their health for thousands of years. Experts in Chinese medicine recommend that it should be drunk daily or whenever one is feeling unwell. However, it should only be a secondary boost to health and not used as a primary form of cure for any illnesses. It should be used for maintaining health and not curing diseases or illnesses.

It was discovered that the weather and soil conditions of the United States and Canada are suitable for growing ginseng. As a result, there have been great exports of ginseng to China or overseas Chinese communities, as well as Korea.

The principle ingredients of American ginseng tea are panax quinquefolium, herbal lysimachiae and radix glycyrrhizae. American ginseng is gown in North America, in the temperate belts like Wisconsin. American ginseng is sometimes referred to as quinquefolium. Ginseng tea is probably the most popular use for Wisconsin ginseng.

The tea can be made from the whole root, slices, ginseng tea cut or ginseng tea bags. When using the whole root for cooking or ginseng tea, it is often sliced or broken into smaller pieces so that it does not have to simmer for long. The ginseng slices are very popular, because they have already been sliced into thinner pieces and are ready for use.

When making ginseng tea, it usually takes about 2-3 grams of ginseng per cup of tea. This is about 5-8 slices, about 1 teaspoon of ginseng tea cut or powder, or one tea bag. Ginseng tea is very simple to prepare. Just add the ginseng to hot water and allow it to steep for about 4-5 minutes, or as long as you like, depending on how "strong" you like tea. The ginseng can usually be reused for about 2-3 cups of tea and then eaten if desired.