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, it’s recommended that you drink it about three times a day.