The magnolia berry from the schisandra chinensis plant is native to the forests of Northern China, the Russian Far East, and Korea. Omija cha is a traditional Korean tea made from dried magnolia berries, known as omija in Korean. Omija translates to “five flavours,” representing sweetness, sourness, bitterness, saltiness, and pungency. The tea can be prepared by boiling dried magnolia berries in water on low heat and then adding honey, or by adding ground magnolia berry seeds to cold water.

This is the Nokchawon Omija Tea, a tea concentrate available in sachets.

Each sachet contained 30 g of omija tea concentrate, and each bag contained 25 sachets.

The concentrate had a deep ox blood red hue and a thick liquid consistency with very fine sediment.

Following the packaging instructions, the concentrate was diluted in 80 mL of water (hot or cold). The resulting beverage retained its deep oxblood red colour and emitted a tart aroma reminiscent of cranberries. On tasting, the overall flavour evoked the sweet tartness of cranberry juice but with a more intricate taste profile. Initially, a mellow savoury, warm peppery spice accompanied the sweetness, followed by a sharp tartness mid-sip. Finally, a subtle hint of bitterness emerged in the finish, along with a lingering astringency in the aftertaste, typical of the tannins found in dark fruits. Overall, the restrained sweetness and complex flavour profile of omija made for a refreshing beverage suitable for both hot and cold consumption.

This Nokchawon Omija Tea contained 750 g (30 g x 25 envelopes). It was produced in South Korea and purchased in Korea in 2023.