Cornfields Shu Tuocha

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Not available
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by David Duckler
Average preparation
205 °F / 96 °C 2 min, 15 sec

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57 Tasting Notes View all

  • “Enjoying an amazingly delicious and soothing cup of this tonight immediately following supper. Supper being the BEST fish & chips in all of Halifax (imho) and poutine! Sooo full, and my tummy feels...” Read full tasting note
    95
    DaisyChubb 504 tasting notes
  • “Glad to have this one back. Simple, smooth and comforting. This is one of those instances where I find myself wishing Verdant was a little less vague about where they actually source their teas...” Read full tasting note
    92
    Kwinter 169 tasting notes
  • “I know I'm supposed to steep and toss the first infusion, but this is tasty! I'm keeping it! I can only imagine it will get better and better. :D I love this smell and the smoothness. It...” Read full tasting note
    95
    Mercuryhime 500 tasting notes
  • “I brewed this one gaiwan style, boiling water with very quick steeps. Did two rinses like the Verdant site says to. This one smells the way it tastes to me. But let me tell you a story...” Read full tasting note
    92
    feralanima 174 tasting notes

From Verdant Tea

Year: 2008

Dry Leaf: Small, loosely compressed balls of larger tea leaves, mostly dark black, with some greener leaf. This tea is unique because of a new organic farming system where corn is planted in rows to act as a windbreak and a distraction for crop-killers. Usually, the corn is picked and sold, but this farm uses the corn to fertilize the tea fields.

Aroma: Intense sweet corn, or buttered popcorn smell, with spearmint notes.

Color: Light and translucent red-brown.

Flavor: 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.

Notes: This shu pu’er is an excellent introduction to pu’er, because it lacks the musty and dark quality of other shu bricks that can turn people away. It is also an intriguing example of new processing techniques dramatically altering flavor without farmers literally flavoring the tea. Definitely a must-try.

About Verdant Tea View company

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57 Tasting Notes

88
21 tasting notes

So, I started out tonight thinking it would be a big party night. You know, its Halloween, Friday night, college campus. But, one thing led to another; I didn’t want to go out alone and all my friends were away (ones in vegas, lucky dog) or have midterms to study for, so its just me, allllll alonnneeee…Sips tea…..

Living in Indiana, corn capital USA (seriously, everything here is SURROUNDED by cornfields) I have grown up eating a lot of it. Corn chowder, corn on the cob, and my favorite, fresh corn bread. YUM. So you you could say I know all the different tastes of corn.

This tea is interesting. For some reason I was expecting this tea to taste more buttery and sweet, like cornbread, but it has more of the vegetable notes of corn, not the sweet. It reminds me of stove top corn; you know, the stuff your mom serves you that is a bit mushy and watery, but oh so warm and delicious; the more savory side of corn. After getting over the surprise, I did enjoy the tea. Brews well a second and third time; not watery at ALL.

I am more of a dessert tea person, so I don’t think this will be a re-order, but not because of the quality of the tea, just because of my own personal preference.

Preparation
Boiling 3 min, 0 sec

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85
11 tasting notes

I’ve had this tea for practically a month and have been a bit intimidated by it. I also didn’t really quite know that “corn” was a flavor I wanted in tea. It sounded a bit gimicky, perhaps.

I was mistaken. This tea is both accessible to a beginner’s palate and not at all overpowered by corn flavor. I brewed it in ye olde basic gaiwan after just a quick de-dusting rinse. The liquor is dark. Purple almost. I was nearly worried I brewed it improperly, but since it tastes delightful, I have to say that I can’t have gone too wrong. This first brew, I’ll admit, gives off an aroma of corn quite heavily. But the flavor is milder – rounded and sweeter, with that wonderful, airy, tingling finish described above as mint. The second steeping is even better, with more “tea” notes, balanced out corn husk, and smooth smooth mint.

I am so glad I dove in and tried this. What a nice tea – not outright flavored, but still a bit novel. It’s easy not to overthink it and just enjoy, which is not as easy with other pu erh teas with their lofty names and histories. Everyone should try this, though I might save the rest until summer… the mint tingle has a refreshing quality about it!

Preparation
Boiling 0 min, 45 sec
Nathaniel Gruber

Great Review! I think the coolest part of this tea is that it picks up its flavor from the corn that is grown in between the rows of tea plants…those are used as a natural windbreak and organic fertilizer. I love the way tea picks up the flavors of what you put in the soil and grow around it.

I’ve had some tieguanyin in which the plot of land has pine trees used as a windbreak and it comes through in the tea. Very cool stuff!

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90
138 tasting notes

Very..very.. nice. I will say that I am not a fan of pu-erh. I have only liked 2 of the 9 that I have tried and this is one of them. Nice and creamy corn flavor. It relaxed me and made me feel warm and cozy inside.
I decided before I brewed it to put the pod in a strainer and run cold water over it to filter out the debris. I then used my little Samovar Wabi Sai pot to brew it in for 5 minutes.

I opened my Steepster Select box at work and this was the first one that I opened to smell. When I saw that it was pu-erh I was a little put off untiI I smelled it. Wow..corn, creamy corn. I gave the tea to others that I worked with that are not tea lovers and they were impressed by the smell of the tea. Then they asked how they could join Steepster Select.

I would buy some more if I could….but it is SOLD OUT. Bummer….

Preparation
Boiling 5 min, 0 sec
David Duckler

Hi,
I just got in the crate of Cornfields to replenish the stock and put back up on the Verdant Tea website. If you are still craving that tea, it is available again. Sorry to be out! I work with pretty small farmers and can only get a bit of tea at a time.

I am glad that you enjoyed it so much. Many Thanks!
David

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82
112 tasting notes

Whoo, first post since I’ve been back from Ethiopia!

I was there on a paleoanthropological field seminar with my professor. It was an amazing experience. We were in Addis Ababa for the first few weeks, doing labwork, and then went out to the desert for about a month to collect fossil specimens. It was the first time I’d ever done fieldwork this intense (I did go to Israel for an archaeological excavation last summer, but it was only for 2 weeks and the conditions were considerably more comfortable, since we had air conditioning in our cottage). I learned so much about anthropology, working in the field, and Ethiopian culture, and had a lot of fun in the meantime. The people I met were so friendly. It was an experience I’ll never forget.

Anyway, on to the tea!

When I first brewed this up, the aroma instantly reminded me of sticky rice. Sweet, light, with a hint of earthiness. It tastes exactly as it smells and has a very smooth, slightly creamy mouthfeel. Very refreshing!

Bonnie

Welcome home. I hope you’ll share some stories here!

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70
17 tasting notes

Silky. This tea is like running your hands through a foot-high pile of satin and silk fabric scraps, letting them slide off your hands in waterfall cascades.

Oh, and it also tastes like corn. Did anyone mention that yet? SO MUCH CORN.

The smell of the corn in the dry leaf covers up any possible impression you could form about the tea itself, so you really have to drink it to get a good sense of the flavor. The corn stays light, up at the top of the palate, almost airy, while the pu-erh settles comfortably around your tongue. It’s never heavy, but the second and third steepings are the best once the corn is less dominant and the pu-erh can really unfurl. The corn is sweet but not sugary; it keeps everything very smooth and mellow. I was pleasantly surprised by how smooth the whole experience is; there’s no empty space between the two flavors. It’s a perfect union.

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94
44 tasting notes

This one exceeded my expectations.
One of my favorite shus so far.
brewed in kajmojive device using filtered water.

roasted, fermented grain malty, yes- I can see the corn associations here. Caramel goodness reveals itself in later steepings.
very clean with no fermentation aroma/taste.

a good tea for digestion, especially during winter months- when lightly oxidised tea should be consumed with caution by those whose digestion is sensitive to cold-natured food and drink

Preparation
195 °F / 90 °C 0 min, 15 sec

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27
144 tasting notes

Two words: glue stick. Glue. Stick.

Interesting enough to try once but this one is not for me.

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80
58 tasting notes

A very interesting tea that comes in a very interesting package. My first thought when smelling the aroma of this tea was buttery sweet corn. Elements of these flavors are present in the flavor of this tea. Beneath those flavors there is a cooling sensation on the tongue and some earthy notes. Overall its an interesting and pleasant tea.

Preparation
Boiling 5 min, 0 sec

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73
16 tasting notes

This is one of the oddest tasting teas I have ever tried. Massive Corn flavor, then grassy with a brief finish of bitter at end.

Rinsed the nest in cold water in strainer before adding the boiling water.

Preparation
Boiling 5 min, 0 sec

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