It made me smile when I found out about this tea. In Turkey, we do produce corn, and we can buy them with their silk. The latter goes to waste, after separating from the corn.
In China and Korea and some other countries, I understand that the dried corn silk is made into tea. It has been used in Traditional Chinese Medicine for centuries. It was first recorded in the medical classic Materia Medica of South Yunnan by the Chinese physician Lan Mao (1397–1470) during the Ming dynasty of China. According to this source, its benefits include relieving internal heat, water and dampness in the body while helping the digestive system to function more effectively. The same research refers to other scientific studies claiming other benefits of corn silk tea, including anti-inflammatory, anti-obesity properties. There are a lot of recent researches focuses on its impact on the treatment of hypertension and high blood pressure.
All is good, but what is even better is that it has a delightful taste. I expected starchy flavours which were there. Instead, I had refreshing, creamy sweetness. It is sporadic to have a tisane which has medicinal properties and tastes good at the same time.
Harvest time: 2019
Leaf colour: Light brown/yellow
Liquor colour: Pale yellow
Tea aroma: Vegetal
Tea taste: Refreshing with creamy and sweet tones
Steeping/brewing: Place 5 g of this tea in a teapot or gaiwan and add about 100 ml water at around 100°C. Rinse after 5 sec. Steep for 30 seconds for the second time and increase the consecutive steeping time by 10 seconds each time. You can steep this tea multiple times.
Shelf life: 2 years