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“What an intimidating name for dried magnolia berries. I have procrastinated in making this because every version I have been served has been both too sour and too sweet for me. But I like what...” Read full tasting note
Use 50g/1 liter
REMOVE desiccant packet before use.
1. Wash under running water and drain.
2. Heat water to 80 degrees Celsius and rest the 오미자 for over 10 hours.
3. Serve after removing the solids.
4. Can be sweetened with honey or sugar.
5. Can be better with 인삼, 맥문동, 황기
What an intimidating name for dried magnolia berries. I have procrastinated in making this because every version I have been served has been both too sour and too sweet for me. But I like what happened when I put a handful (I’ve small hands, so probably 12-15 berries) into a liter of cold water and let it sit covered for 24 hours. Drunk without added sweeteners, lightly cold-brewed omija is subtle and refreshing, much like a lemon water, but an omija water instead. Omija water is loads prettier, and lets me feel like I’m participating in the culture. Yay! People who want this to be a more intense, authentic experience can boil it for a bit, add some sort of sweetener, and cool it down before drinking. A popular prepraration is to make a lovely punch of it called hwachae by adding floating flowers made of Korean pear (or watermelon, strawberries, or kiwis or whatever fruit floats your boat), chungpomuk, and a sprinkle of pine nuts. I don’t care for it much fancied up this way, but then the color will be prettier, the whole thing very Instagrammable, and the flavor unforgettable(-y tart and sweet).
Flavors: Berries, Sour, Sweet
