Korean Schisandra Berry Tea

Rinse 40 g dried schisandra berries under cold running water for about 10 seconds.

Remove only surface dust, then drain right away so the water soluble aroma and color do not wash out before steeping.

Place the rinsed berries in a glass container with 1400 ml cold water and stir once to wet them evenly.

Cover tightly before refrigerating, because uncovered tea can pick up refrigerator odors during the long steep.

Cold steep in the refrigerator for at least 8 hours, or overnight if possible.

The tea is ready when the liquid turns a clear deep crimson and smells bright, tart, and gently fruity.

Strain slowly through a fine sieve or cheesecloth without pressing the berries.

Squeezing can cloud the tea and pull out stronger astringency, so collect only the clear ruby liquid that drains naturally.

Add 3 tablespoons honey and 1 tablespoon sugar to the strained tea, then stir from the bottom until fully dissolved.

Because the tea is cold, check for grains at the base before deciding the sweetness is balanced.

Pour the chilled tea into glasses and divide 8 Asian pear slices and 1 tablespoon pine nuts among them.

Serve cold the same day it finishes steeping, while the red color is clear and the fragrance is still fresh.