A unique pu’er with strong overtones of buttered sweet corn, balanced by a clean and refreshing texture. . . .
True to the smell, this tea really does taste like corn, but with an impressive complexity. The 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 shu is known for, making it a great introduction to pu’er. An extremely intriguing find!
Date of Picking:2009
Location of Picking:Tian'An Workshop, Yunnan
What Was Picked:Cultivated tea leaves with pieces of corn husk from the row planted between tea bushes as a windbreak and pest barrier.
Sourcing Agent(s):Wang Yanxin
Use 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.