This is…wow. I concur with everything the other commenters have said. But I feel like there’s more complexity, more going on, than I expected. And I’m still on the first steeping. So I’m going to wait on giving a full account of this.
I will say that although I definitely smell corn throughout (and can kind of taste it too), when I first tasted this I immediately thought of mushrooms. Not musty or moldy mushrooms, but sort of the clean umami flavor you get from really high-quality, well-cleaned mushrooms that you might put in a clear soup or saute for a subtle sauce. (And if you hate mushrooms, I think this flavor can be interpreted multiple ways, so please don’t let my description of the flavor put you off this delightful tea!)