Panax ginseng can be divided into two main types.
1. White Panax ginseng
White panax ginseng is using fresh roots, cut secondary root out and cleaning. Then, the soaking in boiling water for about 8-10 minutes and brought up immersed in cold water for 10 minutes and dried. Then bring it to the drill a hole around the root and dip in the syrup for 1-2 days and dried again. Its process is made more difficult than making red ginseng. However, it can be processing and consumed by many. It will be priced lower than red by inferior of it.
2. Red Panax ginseng
Made of the same type of white, but different production methods, it is using fresh ginseng roots, cut secondary root out and cleaning and disinfection as well. Then go through the steam at temperatures of 120C-130C about 3-4 hours or until ripe, most of which will not exceed 4 hours. When ripe, it is observed that the yellow color, until almost clear color, then led to drying, which is the final stage of making. Red Panax is ginseng, which has the best quality.