Freshly harvested ginseng is pale, almost white. After five to six years in the ground, the root is about 70% water and spoils quickly.
White to red
To preserve it, the root is steamed and dried. It turns red, and its ginsenosides, the compounds ginseng is studied for, begin to change. This is Korean red ginseng, traditionally taken every day.
Red to black
Repeat that steaming and drying up to nine times, and the root turns black.
With each cycle, some ginsenosides convert into rarer forms, such as Rg3, Rk1 and Rg5, which are associated with enhanced absorption.
If red ginseng is a strong daily tea, black ginseng is closer to a concentrated tonic.
Which is better?
Neither, universally. Some people prefer the steady, everyday character of red ginseng. Others want the concentration of black.
Korjin is black ginseng: steamed and dried nine times in Geumsan, South Korea, then concentrated into a daily stick.
Why it's bitter
We add no sweetener and no fillers. So Korjin tastes like what it is: bitter, earthy, and a little intense.
We don't hide that. Bitter on purpose.