Omija-cha (Five-flavour Berry Tea)
Ruby-red tea of omija berries, which taste sweet, sour, salty, bitter and spicy all at once. Cold-steeped overnight.
Ingredients
- 30 g Dried omija (schisandra) berries
- 1.5 l cold filtered water
- 4 tbsp sugar or honey, to taste
- ½ Korean (Asian) pear, thinly sliced into flowers or rounds (optional)
- 1 handful Ice
Method
- Rinse the berries quickly in a sieve under cold water.
- Put them in a jug with the cold water, cover and leave in the fridge for 12 hours or overnight, until the water turns deep pink-red. Do not use hot water, which pulls out a harsh bitterness.
- Strain through a fine sieve or cloth, pressing gently on the berries.
- Sweeten to taste, stirring until the sugar dissolves. Serve over ice with pear slices floating on top.
Tips
- Keep it covered in the fridge and drink within 3 days. It also makes a stunning base for hwachae punch.
- Honey is the traditional sweetener; use sugar or rice syrup to keep it vegan.
Sources
Written in our own words after cross-checking these recipes:
Open Omija-cha (Five-flavour Berry Tea) in Nouns Cooking