Liao Wu Wei Zi (Schisandra chinensis) — Dried Changbai Mountain Schisandra Berry, 500g

Liao Wu Wei Zi (Schisandra chinensis) is the dried ripe fruit of a highly revered traditional herb known in Traditional Chinese Medicine (TCM) as Wǔ Wèi Zǐ (五味子), also called the Five-Flavor Berry. Grown in the Changbai Mountain region of Jilin, this northern variety—Bei Wu Wei Zi—has been prized for centuries as a tonic, astringent, and spirit-anchoring herb, traditionally used to support the Lung, Kidney, and Heart. Its nature is warm and its flavor is famously complex: sour, sweet, bitter, pungent, and salty all at once, giving it its name and its uniquely balancing character.

Key Selling Points

• Traditional five-flavor tonic herb
• Northern Schisandra from Changbai Mountain, Jilin
• Dried whole berries, new-crop quality
• Food-herb (药食同源) ingredient
• 500g resealable bag for daily tea and decoction

Quality & Sensory

Each batch is carefully dried to preserve the berries' deep crimson to dark purple color, plump wrinkled skin, and glossy sheen. The aroma is fruity and slightly resinous, with a hint of pine and citrus peel. When brewed or decocted, the berries release a complex, tart-sweet infusion with a lingering bitter-pungent note and a subtle salty finish—the signature five-flavor profile that defines Wu Wei Zi.

Technical Specifications

Usage Scenarios

• Daily herbal tea, alone or blended
• Decoction with other tonic herbs
• Soup and congee ingredient
• Herbal soak or infused water
• Seasonal autumn and winter nourishment

Traditional Uses

In folk herbal practice, Wu Wei Zi is decocted into soups, congee, and longevity tonics to support vitality and calm the spirit. It is a classic ingredient in autumn and winter nourishment formulas, often paired with goji berry, jujube, and astragalus. As a daily tea, the berries are steeped alone or blended with honey and chrysanthemum for a tart, refreshing infusion. In some traditions, the berries are also used in herbal foot soaks and warming winter broths.

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