Omija (오미자) is the Korean name for the dried berry of Schisandra chinensis. The name means "five flavors," because one berry tastes sweet, sour, salty, bitter and pungent at the same time. In Korea it is brewed into a ruby-red tea, served cold in summer and warm in winter.
What you need
- 1 to 2 tablespoons (about 10 g) of dried Korean schisandra berries
- About 2 cups (500 ml) of water
- Honey, if you like it sweeter
How do you cold-brew omija tea?
Add 1 to 2 tablespoons of berries to cold water and leave it in the fridge for 12 hours or more. Cold water gives a bright, smooth cup with far less of the sharp tartness that hot water pulls out. This is the classic Korean way to make omija.
Can you make omija tea with hot water?
Yes. Steep the berries in water around 175°F (80°C) rather than boiling water, then add a little honey to round out the tart-sweet taste. Hotter water brings out more of the bitter and sour notes.
How do you make an omija ade?
Make a strong cold brew by using less water, then mix it about one to one with sparkling water over ice. Sweeten with honey to taste. It turns a naturally pink color without any added dye.
Tips
- The red color is strong and can stain fabric, so pour with care.
- Drop a few berries into a water bottle for a lightly fruity infusion during the day.
- Strain the berries before serving, keep the cold brew in the fridge, and drink it within a day or two.
Is omija the same as schisandra?
Yes. Omija is the Korean name, wu wei zi is the Chinese name, and schisandra berry is the English name for the same fruit. Kosbee's berries are a Product of Korea, naturally dried with no added sugar, dyes or flavoring.
If you are pregnant or nursing, take any medication, or are under medical care, consult your healthcare provider before use. Enjoy in moderation.
Looking for other Korean herbal teas? See the Korean herb names glossary or browse Korean Herbs.
