Corn Tea

Tea type
Herbal Tea
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Edit tea info Last updated by wombatgirl
Average preparation
Boiling 7 min, 45 sec 10 g

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From Dong Suh

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9 Tasting Notes

411 tasting notes

I saw this in the local Asian grocery store and bought it, pretty much just so I could try it and log it here.

This tea takes me down memory lane. Set the way-back machine for longer-than-I’d-like-to-admit-ago. The summer of my junior year of college everyone I went to school with was getting an internship somewhere. And I had NO idea what I wanted to do. I didn’t want to just go home and spend the summer doing odd jobs, but I didn’t have a clue where I wanted to go and work.

I ended up getting bored one night and reading the endnotes in my personal organizer/calendar. It was one my mother had bought me, called WeMoon. And something caught my eye – they took interns! The calendar was produced out of a women’s commune in Oregon, near Portland. I’m not a particular radical anything, but when given the chance to live on a commune? How could I pass this up? It was such a different experience from pretty much anything else I’d ever experienced that I remember much of it very clearly.

One particular memory, relevant to the issue at hand is of this: one of the women who visited boiled some veggies for dinner, then poured the cooking water into a glass to drink later. When I looked at her funny, she said it helped increase the amount of vitamins you got from your food. It struck me as odd, but hey – do what you want.

So how does this relate to tea? This corn tea? It’s really the essence of roasted corn in a glass. Like you took a roasted ear fresh off the grill and managed to distill it into a glass. The smell is just like smelling corn boil on your stovetop. Or popcorn from two rooms away.
The taste is a naturally sweet corn flavor. It’s a little jarring to get it from a cup of warm liquid rather than gnawing on an ear, but it’s good.

This won’t become one of my staples, because when I’m drinking something warm and wet, I tend to want it tea flavored rather than vegetable flavored. But this was a really interesting experience, and a wonderful way to be reminded of that summer in Oregon.

Boiling 7 min, 45 sec

Wow, I never thought I would see this reviewed on Steepster. I think most Koreans would have had this at least once in their lifetime. I remember this tea being in huge steel kettles at home and I would drink it cold just like water. Also try 보리차 which translates as barley tea I guess.


What an intriguing note. It sounds like what they might call “pot likker” in the South.


Doulton, Yes I was thinking the same. We would definently call that put liquor!!


Pot liquor

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1850 tasting notes

Wombatgirl procured some corn tea
And sent a small sample to me.
You don’t have to be brainy
To perceive it tastes “grainy”
But it’s popcorny pleasant, you see.

(I dunno … I may drain this limerick thing dry!)

Yep, liquid popcorn. Going to ice some down for a yard work tea and see how it goes.

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591 tasting notes

I switched it up from my usual pitchers of barley tea to a fresh batch of this corn tea. I actually didn’t mean to (the packets look identical), so it was a nice surprise when I drank it. I love that roasty corn flavor (sound weird, but tastes good to me!).


The whole time I read I was thinking that sounds weird and then finished your note and laughed. I always find the ones that sound weird end up tasting amazing.

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20 tasting notes

you have to try it cold. put 3 or 4 teabags in the small cup with hot water, then you pour it in 2L empty bottle then add cold water to just before the neck, then you put the teabags and fix their strings with the cap. store it in the refrigerator and drink it as like water.
it’s one of the most popular way to drink corn tea in the summer.

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1 tasting notes

Me and my Father long using roasted barley tea and we are satisfied to it. and this morning at a Korean mart I saw this corn tea by Dong-suh . I was intrigue how it taste. and yeah I tried the tea and it taste freaking good. hahaha :) burnt corn cob

10 g

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68 tasting notes

Happy Mid Autumn Festival to any and all those who are celebrating it! Not going to lie, moon fest has always been one of my favourite holidays, second only to Christmas / Lunar New Year. (Okay, THIRD, if you want to get technical, yeesh, give a girl a break . . . !) My dad’s been going kind of crazy with the moon cakes, which has led to my kitchen table being stockpiled with different kinds/brands. Not that that’s a necessarily bad thing, as moon cake is out and out delicious.

This corn tea is light, uncomplicated and not too sweet, and goes really well with the wedges of snowskin moon cake I’m noshing on. Om nom noms.


Happy Mid Autumn Festival. I finished off the box of mooncakes that I bought, but I should pick up some more and ask my grandma to make some too. I like the store bought ones with lots of yolks and tender crust, but my grandma makes a very nice flakey crust Ningbo style one, and then I can eat as many as I want.

I’ve never tried the snowskin ones. I’d like to sample, if I can find a box that isn’t ridiculously expensive.


I don’t know why the snowskin ones are so pricey! My mom says they’re much easier to make and are less time consuming, but I guess they have the novelty thing going for them? I was kind of disappointed when we cut open one of the snowskin cakes and it didn’t have any yolks. Argh. Should have read the label a little more closely. The bit of salty yolk makes everything so much more delicious.

So jealous you get homemade mooncakes!

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618 tasting notes

It is a nice tea made from roasted corn, the smell is like a mix of popcorn, sweetcorn, roasted coffee, and touch of burnt. It is another one of those smells that makes me feel like I am tucked under blankets on a cold day.

Oh dear, it seems I have been doing this wrong…one of those big ol’ bags is enough to brew a pot of tea and not a cup. I guess I like this stuff strong! The taste is exactly like the smell, roasted corn, sweet corn, a touch of toast, and a bit of earthy graininess to it. There is also a similarity to roasted coffee, just without any of the coffee elements, it is probably the only roasted tea I have seen any real similarity to coffee other than a few Hojicha here and there

For photos and blog:


Sounds really interesting. Yum!

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31 tasting notes

As others have said, this is definitely a different tea. I find it novel and tasty, but yeah, not a staple. I got this tea as a gift from one of my Korean friends. I’ve also had Korean barley tea and brown rice tea. Apparently the Koreans love making tea out of everything.
In summary: a fun/novelTEA (pun obviously intended). Tastes like popcorn =)


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