Corn Silk Tea — Pelo de Elote / Râu Ngô / Yu Mi Xu Dried Stigma Maydis, Loose Maize Silk, Caffeine-Free Mild Sweet Infusion, 100 Gram

Product Specifications

Plant & Origin

Corn silk is the collective name for the long, thread-like styles and stigmas that emerge from the top of a corn ear (Zea mays). Each strand is the female reproductive structure of a single corn kernel — a corn ear with 400 kernels has 400 individual silk strands. The strands are harvested before or just after pollination, then dried for use as a botanical ingredient. Fresh corn silk is pale yellow to light green; dried silk ranges from golden yellow to light brown.

Zea mays belongs to the Poaceae (grass) family and is one of the world’s most widely cultivated crops, grown across the Americas, Asia, Africa, and Europe. Corn silk has been used as a botanical ingredient across multiple cultures: in traditional Chinese practice it is recorded as Yu Mi Xu (玉米须) in the Chinese pharmacopeia; in Latin American folk tradition it is known as Pelo de Elote (hair of the corn) or Barba de Elote (beard of the corn); in Vietnam it is called Râu Ngô (corn whiskers) and is a common home-brewed tea.

Cultural & Culinary Background

Corn silk tea has a long tradition as a simple home-brewed beverage across Asia and Latin America. In Vietnam, nước râu ngô is a familiar household drink — a few handfuls of dried corn silk simmered or steeped in water, served warm or chilled, often lightly sweetened with sugar or honey. It is sold in markets, served in casual restaurants, and prepared at home as an everyday caffeine-free drink, particularly in summer.

In China, Yu Mi Xu tea is a recognized ingredient in traditional Chinese dietary culture, brewed as a simple infusion or combined with other mild botanicals. In Mexico and Central America, Pelo de Elote tea is traditionally prepared by simmering the fresh or dried silk in water, sometimes with a cinnamon stick or piloncillo (unrefined cane sugar). The dried loose-leaf format in this listing brings all of these traditions into a single shelf-stable, home-brewing ingredient.

• Traditionally enjoyed as a simple hot or iced infusion across Vietnam, China, and Latin America
• Known by distinct names in at least 4 language traditions — all referring to the same ingredient
• Caffeine-free — suitable for any time of day, including evenings
• Mild, approachable flavor — easy for first-time herbal tea drinkers
• Loose strand format gives full visibility into the ingredient and control over strength

How to Brew — Hot Infusion

1. Measure: Use 2–4 grams of dried corn silk per 300 ml (about 1 cup) of water. The material is lightweight and airy — 2–4g is a small, loose handful.
2. Heat water: Bring water to 90–95°C (just below a full boil). Avoid a hard rolling boil, which can make the infusion slightly more astringent.
3. Steep: Place silk in a fine-mesh strainer, infuser, or teapot. Pour hot water over and steep covered for 8–12 minutes. Covering the vessel helps hold the delicate aroma.
4. Strain carefully: Use a fine strainer — the silk strands are thin and can pass through coarse strainers. Strain into cup before drinking.
5. Serve: Enjoy plain, or add a small amount of honey or a slice of fresh ginger. A cinnamon stick is a traditional Latin American addition.
6. Adjust: If the cup tastes too faint, increase steep time or use slightly more silk. If stronger than expected, dilute with hot water.

How to Brew — Cold Brew / Iced Tea

1. Hot-brew first: Brew a stronger hot infusion (4–5g per 300ml, steep 10–12 minutes), then strain well.
2. Cool: Let the brewed tea cool to room temperature, then refrigerate until chilled.
3. Serve over ice: Pour over ice. The chilled version is clean, lightly sweet, and easy to sip.
4. Optional additions: A squeeze of lemon, a few mint leaves, or a slice of fresh ginger work well in the iced version.
5. Storage: Keep refrigerated and consume within 48 hours.

Culinary Applications & Blend Ideas

• Plain infusion: The simplest approach — brewed alone, the mild corn-like sweetness is easy to appreciate without additions.
• With honey: A small amount of honey rounds the natural sweetness without masking the corn-silk character.
• With lemongrass: Add a stalk of dried lemongrass for a bright, citrusy lift — a popular pairing in Vietnamese-style corn silk drinks.
• With ginger: Fresh or dried ginger adds warmth and a gentle spice that complements the mild base.
• With mint: Fresh mint makes the iced version feel cleaner and more refreshing.
• With cinnamon: A cinnamon stick during steeping adds a warm, lightly sweet depth — traditional in Mexican-style Pelo de Elote tea.
• With pandan: A small piece of dried pandan leaf adds a subtle vanilla-like sweetness that pairs naturally with the corn-like base.

Frequently Asked Questions

What is the difference between Pelo de Elote, Yu Mi Xu, Râu Ngô, and Stigma maydis?

All four names refer to the same ingredient — dried corn silk from Zea mays. Pelo de Elote (or Barba de Elote) is the Spanish name used in Mexico and Central America. Yu Mi Xu (玉米须) is the Chinese name used in traditional Chinese dietary culture. Râu Ngô is the Vietnamese name. Stigma maydis is the pharmacopeial (scientific/botanical) name used in herbal monographs.

Is this the same as roasted corn tea or corn kernel tea?

No. Roasted corn tea (popular in Korea as oksusu cha) is made from roasted corn kernels and has a toasty, nutty flavor. This product is dried corn silk — the thread-like strands from the top of the corn ear — which produces a much milder, subtly sweet infusion with a completely different flavor profile.

What does corn silk tea taste like?

The flavor is mild, subtly sweet, and lightly corn-like — smooth and easy to drink. It is not bold, bitter, smoky, or strongly aromatic. Think of it as a very gentle botanical tea rather than a strong herbal infusion. The cold brew version is particularly clean and refreshing.

Why do I need a fine strainer?

Corn silk strands are thin and lightweight. A coarse strainer or standard tea infuser may allow small strands to pass through into the cup. A fine-mesh strainer or a tightly woven infuser gives the cleanest result.

How many cups does 100 grams yield?

At 2–4 grams per cup, 100 grams yields approximately 25–50 cups, depending on your preferred strength. Because the material is very lightweight, 2–4 grams is a noticeably larger volume than the same weight of dense leaf tea.

Is this the same as corn silk extract or corn silk capsules?

No. This is whole dried corn silk strands only — not an extract, capsule, powder, or concentrated supplement. It is intended for use as a loose-leaf herbal infusion.

Storage & Quality Assurance

• Store in a sealed bag or airtight container in a cool, dry place away from direct sunlight, heat, and moisture.
• Keep away from steam, sink humidity, and strong-smelling spices or foods — dried corn silk absorbs surrounding odors readily.
• Best consumed within 12 months of opening; shelf life is 24 months sealed from production date.
• Natural variation in strand color (golden yellow to light brown), length, curl, and fluffiness is normal for dried corn silk. Gently fluff the material before measuring if it has compressed during storage or transit.
• This product contains no additives, preservatives, or artificial ingredients — whole dried corn silk strands only.