I have very little information about this pu-erh. It was given to me a sample and packaging do not tell much. So, I had to give it a go a few times to make sense of this tea.
It was quite unlike many shu pu-erhs I had had before as it did not offer distinctive earthy fragrance and flavours. Instead, I tasted intense corn and rice aroma balanced with sweetness.
When I researched about pu-erh tea with starch (both corn and rice like) aroma and taste, I did find pu-erh that is flavoured with cornflour. Although I am not sure, I do not think this tea is a flavoured one because I do believe that the taste is natural. I did find a couple of vendors who market their pu-erh as ‘cornfield shu.’ This might be true as Zhang Jinghong’s book on “Puer Tea” talks about farmers converting their cornfields to tea plantations.
Well, another tea that does not give away much, however, I have to give it to it that it was a ‘different’ shu pu-erh. Despite all starchy notes which made the liquor very thick, I found this tea quite refreshing. I am optimistic that one day I will find out more about this tea and keep you updated.
Harvest time: 2009
Leave colour: Shades of dark brown and maroon
Liquor colour: Dark red/brown
Tea aroma: Rice starch
Tea taste: Sweet with intense corn and rice flavours
Steeping/brewing: You can use around 100°C water temperature and brew for up to one minute in gongfu style or up to three minutes in Western-style. You can brew the leaves many times (until the taste is lost). To each infusion add additional time. Experiment for a result that suits your taste.
Shelf life: 10 years and more (to improve shelf-life store the tea leaves in a dry, ventilated place with low temperatures and away from odour)