Abstract
The purpose of this study was to explore the history of schizandra beverages in the literature, examine trends over time to characterize them, and suggest implications for expanding their popularity. For this purpose, 18 literatures written or published between the 17th and early 21st centuries were selected for review that specifically documented the ingredients and methods of making schisandra beverages. The results of this study can be summarized as follows: First, the primary types of schisandra beverages in the literature reviewed were teas, infusions, juices, sweetened juices, and concentrates. Second, the secondary types of schisandra beverages utilizing the primary types of schisandra beverages were categorized as galsu and hwachae. Third, in order to expand the popularity of schisandra beverages today, this paper suggested orientation of healthy pleasure, promotion of functionality, merchandising as a newtro beverage, and application of color therapy.
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