What is the suggested temperature range to maintain when steeping raw KRG roots to prepare tea?

Around 85°C to 95°C

When preparing Korean Red Ginseng as a warm beverage, particularly by steeping the raw roots to create a traditional tea, strict temperature control is necessary to extract the compounds effectively without causing thermal degradation. Unlike extracts which are destroyed above 80°C, the process of steeping raw roots requires a lower heat application than a hard boil. The recommended temperature range for achieving an optimal steep is specifically cited as being between 85 degrees Celsius and 95 degrees Celsius. Maintaining the water temperature within this defined band ensures that the active saponins are sufficiently solubilized and released into the water for ingestion while preventing the heat damage associated with higher temperatures.