Korean Schisandra Berry Tea
Omijacha is a traditional Korean cold-steeped tea made by soaking dried schisandra berries in cold water for at least eight hours to draw out their vivid crimson color and layered flavor. Hot water would amplify the astringent notes, so cold steeping in the refrigerator overnight is essential, yielding a tea where tartness, sweetness, and subtle bitterness interplay in the way that gives schisandra its name meaning five flavors. Once strained, honey and sugar are dissolved into the clear tea to cushion the acidity, and thin pear slices and pine nuts are floated in each cup to add crisp fruit aroma and a nutty counterpoint. The tea is at its best on the day it finishes steeping, when both color and fragrance are at peak intensity.
Adjust Servings
Instructions
- 1
Quickly rinse dried schisandra berries to remove surface dust.
- 2
Steep berries in cold water in the refrigerator for 8 hours.
- 3
When deep red, strain and keep only the clear tea.
- 4
Add honey and sugar, dissolving completely, then adjust sweetness.
- 5
Add pear slices and pine nuts to cups, then pour and serve chilled.
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