This is the Dong Suh Roasted Purple Corn Tea. The tea is known for its distinctly deep purple colour, which comes from naturally occurring chemical compounds called anthocyanins. Anthocyanins have numerous claimed health benefits including antioxidant properties, anti-inflammatory capabilities and even anticancer qualities.
Each tea bag contained 1.5 g of ground roasted purple corn and is recommended for preparing with 100-120 mL of hot or cold water.
Steeping 2 tea bags in 200 mL of water at 80ºC for 2 minutes, the infusion was a transparent deep red colour with a sweet corn aroma. Served hot, an initial hint of acidity came through at the head of each sip before the notes of corn develop with a gentle sweetness in the body. Notes of roasted corn finish the sip before leaving a clean aftertaste.
Overall, the infusion is very easy to drink, although we prefer barley or black soybean teas as they do not have a similar acidity.
This Dong Suh Roasted Purple Corn Tea contained 15 tea bags or 30 g. It was produced in South Korea and purchased in Sydney, Australia in 2020.