> about Korea ginseng > the growth and development of korea ginseng   1. Tree small leaves are formed in a stipe and the main root and lateral root are formed. 2. Five small leaves are formed in each of two stipes. The lateral root is newly formed in the original main root after it is naturalized into ginseng plant on field 3. Five small leaves ar formed in three stipes. Then a flower begins to blossom, the root becomes large, and the root shape is fixed 4. Five small leaves are formed in four stipes, and the root becomes larger 5. Five small leaves are formed in five stipes, and the root becomes larger 6. Five small leaves are formed in six stipes, and the whole figure of ginseng i s formed. The effective ingredients to the human body are maximized in the six-year-old root, thus highest-grade red ginseng is manufactured with ginsengs harvested at this time Fresh ginseng (生蔘)   Fresh ginseng just harvested from 4-6year cultivation and it is drunk mixed & grinned with honey or used for ingredient. But it easy to go bad because it contains more than 70% moisture. White ginseng (白蔘)   Skinned, fresh ginseng that is dried in the sun or by hot air, with no steam applied is called white ginseng. White ginsengs are divided into straight ginseng, half-curved ginseng and curved ginseng according to their final shapes after the drying process. As it has less than 14% in moisture, it is easy to be stored for a long time. Red ginseng (紅蔘)   Red ginseng is one that is not skinned before it is steamed or otherwise heated to be finally dried. Korean red ginsengs are graded into Chun-sam, Ji-sam and Yang-sam according to their firmness of rhizome, proportion of main roots to lateral roots, colors, characteristics of body tissues, etc. No side-effects even to idiosyncrasy. Taeguk ginseng(太極蔘)   Fresh ginseng that is exposed to steam from boiling water or is boiled briefly and then dried is called Taekuk-sam.