Northern Schisandra (Schisandra Chinensis), Also Spelled Schizandra, Is A Vining Shrub Native To Northern And Northeast China, As Well As Areas Of Korea And Russia. This Schisandra Berries Are Called Wu Wei Zi In Chinese, Translated As ""Five-Flavor Fruit,"" Based On Their Salty, Sweet, Sour, Pungent, And Bitter Flavors. The Dried Fruit Is Formed Into Powder, Tinctures, And Wine, And Used In Capsules And Teas Either As A Single Ingredient Or In A Combination Herbal Product. Schisandra Berry Tea Can Be Made With 1 To 2 Teaspoons Of Dried Schisandra Berries And 8 To 10 Ounces Of Water. Boil The Tea For 5 To 7 Minutes For Herbal Tea. For The Best Schisandra Berry Tea Benefits, Its Recommended That You Drink It About Three Times A Day.
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