Omija Tea오미자차

Omija literally means "five flavors," and schisandra berries genuinely deliver on that name. In one tiny berry, you can taste sweet, sour, salty, bitter, and pungent (spicy). This is not marketing. The first sip of omija tea is genuinely confusing for your palate because it cannot settle on a single flavor category. Each sip seems to taste slightly different depending on what part of your tongue registers first.

The preparation could not be simpler. You soak dried berries in cold water. That is the entire cooking process. No heat is involved, which is unusual for Korean traditional beverages. The cold-soak method takes patience, around 2 hours minimum, but produces a cleaner, more nuanced flavor than hot-steeping would. You will know the tea is ready when the water has turned a vivid ruby-pink color.

The color is worth mentioning because it is stunning. Omija tea is one of the most photogenic drinks in Korean cuisine, a clear, jewel-toned pink that looks like it should be artificially colored. It is entirely natural. The berries contain anthocyanins, the same pigments found in blueberries and red cabbage.

Straining is important. Use a fine mesh strainer or cheesecloth to remove all the berry sediment. The berries themselves are too intensely flavored to eat, so discard them after soaking. Honey is the traditional sweetener and complements the complex flavor better than sugar does.

In Korean traditional medicine, omija is considered a tonic for the lungs, kidneys, and mind. Royal court records show it was served to scholars during examinations for its supposed focus-enhancing properties. Whether or not it sharpens your mind, it is undeniably one of the most interesting and beautiful drinks you can make at home. Serve it chilled with a few pine nuts or edible flowers floating on top.