How long does it take to soak Ophiopogon in alcohol before it can be consumed?

Ophiopogon japonicus (mai men dong) wine usually needs to be soaked for 1 to 3 months before it can be consumed, with possible variations in the exact time required.

The time required for drinking Ophiopogon japonicus wine depends on multiple factors, primarily including the soaking method, alcohol concentration, and individual taste preferences. Clean and air-dried Ophiopogon japonicus can be directly placed into high-concentration liquor, such as spirits above 50 degrees, for soaking. Generally, after about one month of soaking, the active ingredients of Ophiopogon japonicus will gradually dissolve into the alcohol, causing the liquid to darken in color and emit the characteristic aroma of Ophiopogon japonicus, indicating it is ready for moderate consumption.

In some cases, it is recommended to soak Ophiopogon japonicus in alcohol for more than two months, as prolonged soaking time enhances the richness of the flavor. This method is suitable for consumers pursuing better taste. When stored at room temperature away from light, Ophiopogon japonicus wine can be consumed after three months. However, if one can wait longer, such as six months to one and a half years, the flavor might be even better. Although Ophiopogon japonicus wine can be consumed after a certain period of soaking, it is important to note that Ophiopogon japonicus is a traditional Chinese herb with specific medicinal properties and effects.

If you have conditions such as spleen and stomach coldness, you should consume Ophiopogon japonicus wine cautiously to avoid adverse effects on the body. Therefore, during the soaking process, ensure the use of high-quality Ophiopogon japonicus and liquor, and follow an appropriate soaking ratio. Before consumption, consult a doctor or professional advice to ensure safety and effectiveness.