📝 About This Recipe
Omija-cha is a jewel of Korean traditional tea culture, brewed from the dried berries of the Schisandra chinensis vine. Its name literally translates to 'five-flavor berry' because it uniquely captures sweetness, sourness, bitterness, saltiness, and pungency in a single sip. This vibrant, ruby-red infusion is prized not only for its complex palate and refreshing finish but also for its medicinal properties, historically used to boost immunity and skin health.
🥗 Ingredients
The Infusion Base
- 1/2 cup Dried Omija Berries (Schisandra) (high-quality, deep red dried berries)
- 5 cups Filtered Water (cold or room temperature)
Sweetener & Balance
- 1/4 cup Honey (wildflower or acacia honey recommended)
- 2 tablespoons Organic Sugar (to help balance the acidity)
- 1 pinch Salt (to enhance the natural sweetness)
Traditional Garnish
- 1/4 piece Korean Pear (sliced into thin decorative shapes or flower shapes)
- 1 tablespoon Pine Nuts (raw or lightly toasted)
- 2 pieces Dried Jujubes (pitted and sliced into thin rounds)
👨🍳 Instructions
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1
Begin by rinsing the dried omija berries under cold running water in a fine-mesh sieve to remove any dust or impurities. Do not scrub them; a gentle rinse is sufficient.
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2
Place the rinsed berries into a large glass pitcher or a non-reactive ceramic bowl. Avoid using metal containers as the acidity of the berries can react with the material.
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3
Pour 5 cups of filtered room-temperature water over the berries. It is crucial to use cold or room-temperature water; boiling water will extract too much bitterness and astringency from the seeds.
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4
Cover the container with a lid or plastic wrap and let it steep in a cool, dark place or the refrigerator for at least 12 hours, ideally 24 hours, until the water turns a deep, translucent ruby red.
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5
After the steeping period, strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean pitcher. Discard the spent berries.
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6
In a small bowl, combine the honey and sugar with 1/2 cup of the omija liquid. Stir vigorously until the sugar is completely dissolved.
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7
Pour the sweetened concentrate back into the main pitcher of tea and add a tiny pinch of salt. Stir well to incorporate.
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8
Prepare the garnish by peeling the Korean pear and slicing it into 1/8-inch thick rounds. Use a small flower-shaped vegetable cutter to create decorative pear blossoms.
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9
Slice the dried jujubes into thin rounds, removing the pits, to create small 'flower' accents for the drink.
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10
Taste the tea. If it is too strong or tart, you can dilute it with a bit more filtered water or add more honey to reach your preferred balance of the five flavors.
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11
To serve warm: Gently heat the tea in a saucepan over low heat until steaming, but do not let it reach a boil. To serve cold: Pour over ice cubes in tall glasses.
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12
Pour the tea into individual cups and top with 2-3 pear blossoms, a few jujube slices, and 3-4 pine nuts. The pine nuts should float gracefully on the surface.
💡 Chef's Tips
Always use cold water for steeping; hot water brings out an unpleasant bitterness from the seeds that overpowers the delicate fruit notes. If you find the flavor too intense, this tea makes an excellent base for a sparkling punch when mixed with carbonated water. Store the strained, unsweetened liquid in the fridge for up to 5 days; add sweetener just before serving for the freshest taste. For the most authentic look, use a 'Kkot-mool' (flower-water) technique by soaking the pear shapes in sugar water briefly so they don't turn brown and float better. Quality matters—look for omija berries that are plump and dark red rather than brownish, which indicates age.
🍽️ Serving Suggestions
Serve chilled in the summer with 'Dasik' (Korean pressed tea cookies) for a traditional afternoon treat. Pair with spicy Korean dishes like Tteokbokki to provide a cooling, palate-cleansing contrast. Serve warm in the winter months as a soothing tonic to help with respiratory health and fatigue. Add a splash of the cold tea to a gin and tonic for a sophisticated, vibrant pink twist on a classic cocktail. Enjoy alongside light rice cakes (Ssirutteok) during festive holidays like Chuseok.