Ginseng and Green Tea: A Root and a Leaf
One is a root and one is a leaf, and both have centuries of reputation.
Panax ginseng
This root grows slowly in cool forests in Korea and northeast China. Growers wait several years before harvest. The pale, branching root is then dried or steamed. Read the Panax ginseng profile.
Green tea leaf extract
Green tea comes from Camellia sinensis. The leaves are heated soon after picking, which keeps them green and keeps their natural antioxidants.* An extract concentrates those plant compounds. See the green tea profile.
Why they share a bottle
Both are classic plants from Asian tradition, and both are included for everyday vitality and antioxidant support.*
Easy ways to enjoy them in food
- Brew a cup of green tea with breakfast.
- Try ginseng tea once to learn the taste.
- Mix Glycotide into a warm, not hot, drink.
Sources
About Glycotide. Five named ingredients in one daily dropper* with a 60-day money-back guarantee. See the bundles.