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2020 Anhui Five-Flavor Berry / Schisandra (100g)

2020 Anhui Five-Flavor Berry / Schisandra (100g)

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Export only. Not for sale in Hong Kong.

January 4th, 2021

Schisandra_chinensis is a medicinal plant that is most commonly used for its berries, which are traditionally brewed in water or extracted with alcohol. I first encountered this fruit at a Korean restaurant in my neighborhood, where traditional Korean drinks are served with meals at lunchtime for no additional charge, and it was a very tasty beverage.

There are a lot of medicinal benefits assigned to this plant in northern China, Korea and the far east of Russia: I won't get into those here, since I don't make any kind of medical or medicinal claims for the products I carry. I will say brewing schisandra up strong last night did seem to help me breathe more deeply and sleep better. I had the best night's sleep I've had in quite a while, and without the sort of hangover I'd get from melatonin or even L-tryptophan. I am personally using schisandra as an adaptogen in the hopes of better exercise recovery and increased fat loss, and after using it for several weeks, I feel this plant works very well indeed. I currently use it with rhodiola, goji berries and Siberian ginseng (boiled together) and I've been sleeping better than I have in years!

I've decided to consume no more than six grams of schisandra berries a day (extracted in water). The picture of the berries above was of exactly six grams of schisandra. The schisandra I've chosen to offer is very fresh and with no visible mold, and I will only keep limited quantities on hand so I can always offer a fresh product.

I decided to boil more schisandra up today and only used about a tablespoon of berries. I hand sorted the berries and removed any that were smaller and browner, as well as any stalks. The aroma of the dry berries is redolent of betelnut and rose, which was unexpected. When boiled vigorously, the brew can get bitter and sour, which is why the Koreans tend to brew schisandra at room temperature instead of boiling it. Sugar helps balance the sourness and bitterness perfectly, and it makes for a tangy beverage that reminds me of hibiscus when brewed strong. There is also an aromatic wood note here I can't quite put a name to, but it reminds me of sandalwood. This flavor note seems to be most pronounced in the seeds of the berries. Aside from how schisandra makes me feel, it also makes a very tasty beverage!

Please do your own research into any possible interactions with other herbs or prescription medications you may use. My girlfriend is eager to try schisandra, but since she suffers from GERD, I've suggested she give schisandra a miss as it can exacerbate discomfort for those with GERD.

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