Schisandra Berries from Rishi Tea

Schisandra Berries

Tea type
Fruit Tea
Ingredients
Not available
Flavors
Acidic, Berry, Bitter, Hibiscus, Pine, Pungent, Salty, Sour, Traditional Chinese Medicine
Sold in
Bulk, Loose Leaf
Caffeine
Caffeine Free
Certification
Kosher, Organic
Edit tea info Last updated by Cameron B.
Average preparation
205 °F / 96 °C 8 min or more 9 g 14 oz / 400 ml

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2 Tasting Notes View all

  • “Pungent pearls! Abundant acid! Spicy, salty spheres! Bitter balls! Numbing nuggets! Generous juniper! TCM associations for sure. There is some semblance to Sichuan peppercorns. Refreshing, sour...” Read full tasting note
  • “Cold Brew! You know when you taste something so sour that you can’t help but squish and contort your face to the point where you look like a shrunken skull? Yeah, that was me with every sip of this...” Read full tasting note

From Rishi Tea

Refreshingly tart and fruity with a uniquely quenching balance of five flavors

The Schisandra Berry is native to northeastern China, Korea and parts of Siberia. It grows on vines and thrives in temperate forests. We work with growers who intersperse Schisandra Berry vines amongst the natural forestry in the hills of Jilin province, in a form of semi wild crafting which produces remarkable complex and nutritious fruits. Schisandra is called Wu Wei Zi in Chinese, which literally means “five-flavor berry,” and references its uniquely complex flavor profile with sweet, sour, salty, bitter and spicy flavors found in different parts of the berry. We feature Schisandra Berries as an ingredient in quite a few herbal blends. These pure Schisandra Berries are wonderful as hot brewed herbal tea or brewed hot and then chilled for the ultimate iced refreshment. Schisandra has been cultivated for thousands of years and is celebrated as an adaptogen, promoting balance.

Ingredients: Organic schisandra berries

About Rishi Tea View company

Rishi Tea specializes in sourcing the most rarefied teas and botanical ingredients from exotic origins around the globe. This forms a palette from which we craft original blends inspired by equal parts ancient herbal wisdom and modern culinary innovation. Discover new tastes and join us on our journey to leave ‘No Leaf Unturned’.

2 Tasting Notes

1634 tasting notes

Pungent pearls!
Abundant acid!
Spicy, salty spheres!
Bitter balls!
Numbing nuggets!
Generous juniper!

TCM associations for sure. There is some semblance to Sichuan peppercorns.

Refreshing, sour and light when brewed hot then refrigerated .

Feeling: cleansing, fat digestive, tonic, invigorating

Flavors: Acidic, Berry, Bitter, Hibiscus, Pine, Pungent, Salty, Sour, Traditional Chinese Medicine

Preparation
205 °F / 96 °C 8 min or more 9 g 14 OZ / 400 ML
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16730 tasting notes

Cold Brew!

You know when you taste something so sour that you can’t help but squish and contort your face to the point where you look like a shrunken skull? Yeah, that was me with every sip of this cold brew. It was almost like just drinking straight malic acid, except after each gut punch of sourness would be this lingering savory note. Very strange, though still enjoyable in a sort of masochistic kinda way.
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gmathis
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Any time I read “schisandra,” I have an overwhelming urge to say, “Gesundheit!” After reading your description, I think I know why!

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