Schizandra is a plant. The fruit is used as food and also to make medicine. Schizandra is a woody vine that grows only in North-East Asia countries Korea, China, Russia. Cultivation requirements are similar to grapes.

It has attractive green foliage, white flowers and red berries. The fragrant white flowers bloom in the early of May, the round shape of red berries grow ripe from August to September, for about a month harvested the berries from September.

Schizandra at once tastes 5 distinct flavors(Sourness, Sweetness, Hot/Spicy, Bitterness, Saltiness). Schizandra, the fruit of five tastes, makes a good ingredient thanks to the variety of tastes that it can offer and its vivid color.

▪ Five Tastes(5 distinct flavors) and Effects of Schizandra

1. Sourness(skin)	Aids in protecting the liver
2. Sweetness(flesh)	Supports stomach function
3. Hot/spicy(seed)	Aids in protecting the lungs
4. Bitterness(seed)	Strengthens the heart
5. Saltiness(overall)	Enhances the kidney function

In Korea, "MunGyeong" as Korean small city produced 45 percent of all the schizandra, it is a major schizandra production area in South Korea. "MunGyeong" city government have fostered the fruit as a regional specialty since 1996 and by now "MunGyeong" has become a representative city of schizandra in Korea. As a high altitude(300～700m) region with cool temperatures that makes it perfect for growing schizandra.

In Chinese medicine, it is recorded that Korean schizandra has been praised as a high-quality product. From ancient times, Korean schizandra has been widely known to China and have exported as specialties. Korean schizandra is also known as "Omija". The cordial drink made from the schizandra is called "Omija Cha", meaning "Omija Tea". It's a traditional Korean tea.

How it works

Schizandra was introduced in an ancient herbal medicine document as “It is excellent for enhancing lung's function and throat. It was served as a specialty drink for the royal court and exported to other countries."

Traditionally used in Oriental(Chinese) medicine, it has recently come to the center of people’s attention as a food. Schizandra berries are one of the 50 essential ingredients in traditional Chinese medicine. Fresh schizandra berries are much better tasting than the dried fruit, although both fresh and dried fruit are packed with nutritions.

Chinese medicine regards schizandra as good for the internal organs and scientific research has proven this effect. Also schizandra stimulates the cranial nerve so it can improve memory, liver and lung functions. It is good for blood circulation, anti-aging and strengthen energy for male, additionally disease inhibiting effects.

Schizandra contains many important substances for better health. Some of these are phytochemicals, essential oils, acids and lignans, vitamins A and C, chromium, phosphorus, magnesium, silica and beneficial fats and antioxidants. These bring health to the body in and of themselves but some of the workings of the specific actions of this herb are still unknown to science.

Besides the vitamins and minerals, this herb also contains lignans called schizandrol, gamma-schizandrin, schizandrin and deoxyschizandrin. These are beneficial to the pulmonary, intestinal and the cardiovascular systems of the body. Schizandra also contains immunomodulating compounds that exhibit cortisone type effects. These are what are thought to relieve stress and normalize the metabolic functions of the body.

In accordance with Korean Principles and Practice of Eastern Medicine, keep drinking of Schizandra Tea improves your skin condition. Moreover, “Journal of the European Academy of Dermatology and Venereology” claimed that one of ingredients of Schizandra, which is called Schisandrin, protects your skin against photoaging.

Schizandra Tea is made by MunGyeong Schizandra which is grown up with non-fertilizer farming system in Korean traditional pottery. It hastens fermentation and ripening of Schizandra so that Schizandra tea can be provided itself with sweet taste and smell.

Schizandra Tea is widely used as an ingredient for beverage and food. In the winter, Schizandra Tea is mixed with three to four times of hot water and it can become a healthy tea to keep you warm. In the summer, you can make Schizandra-ade by adding cold carbonated or water.

It can also be used in a variety of food recipes such as cocktails, salad dressing, barbecue/beef sauce, jam as well as being used as natural food coloring. If you use it when cooking meat, schizandra would make it tender. We can make a fruit punch with Schizandra Tea that also helps digestion. Whether it is made into a drink, milk, yogurt or added to a dish as a sauce, schizandra enhances the food’s taste and fragrance and gives it a beautiful hue thanks to the natural red color of the fruit.

Tea

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