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.
