This tea is an example of innovation in pu’er. Diyi starts with a very fine 2007 shu pu’er and presses it into tuocha balls with small bits of fragrant sticky rice and corn husk to infuse over the years during aging. The rich grain aromatics truly accentuate this deep, clean and earthy shu pu’er.
The first smell reveals the corn flavor, but balances it with a camphor-like cooling woody smell that is uniquely the shu pu’er’s own. The first sips have a definite sticky rice flavor along with fruity juicy apple flavor and crisp celery notes. The impressive part of tasting this tea is how weightless and clean it is on the palate. The smooth crisp flavor and the sweet rich corn combine perfectly to make one of the most accessible pu’ers we have tried.
True to the smell, this tea really does taste like corn, but with an impressive complexity. Spearmint comes through as a tingling sensation, more of a a minty texture than anything else. Despite the sweet corn flavor, the tea is weightless on the palate and almost refreshing like an iced drink. This pu’er does not have the heavy earthy qualities that some shu is known for, making it a great introduction to pu’er. An extremely intriguing find!
Date of Picking:2007
Location of Picking:Diyi Pu'er Company
What Was Picked:Cultivated tea leaves with pieces of corn husk and sitcky rice
Sourcing Agent(s):Wang Yanxin
Use one ball of tea per 8oz of water. Rinse leaves twice with 208 degree water. Steep for 3 minutes. Enjoy at least 4 infusions.
Gongfu Style Brewing
Use one ball of tea for a 4-5oz gaiwan or yixing clay teapot. Pour boiling water into pot and immediately pour out into pitcher. Pour this rinse over the pot and cups used. Repeat rinse a second time. Steep for 3-4 seconds each infusion, and enjoy at least 10 infusions.