Cascara, which means “husk,” “peel” or “skin” in Spanish, is the dried skins of coffee cherries. These pulped skins are collected after the seeds (aka coffee beans) have been removed from the cherries. They are then dried in the sun before they are packaged and shipped off. These dried bags of coffee cherries are not unlike bags of tea—the main visual difference is the pieces of cherries are slightly bigger than a tea leaf and have a leathery, woody look similar to dried raisins or the shell of a nut. The neat part about this whole process is that not only does it allow for the coffee plant to be used in a creative way, but it’s also eco-friendly. Normally coffee cherries are considered a by-product of the coffee-making process and are either discarded as waste or used as compost. Now these cherries are being reused to produce a unique drink of their own. Coffee, tea or both?
Omijacha meaning "Five Flavor Tea," is a kind of Korean traditional drink made of Fruit herbs called omija. Koreans made use of the herbs as remedy ingredients as well as traditional drinks. The plants, especially the fruits, have bright red colors, sticky, and also various tastes including sweet, sour, bitter and spicy resulted from its malic acid and tartaric acid.