Shop Review: Mootz Run Tea Shop and Petali Teas

The Columbus tea scene is pretty limited (well, the commercial tea scene anyway) considering that we claim to be the cultural and foodie capitol of the Midwest. There are only one or two shops I am willing to stop by in Columbus on a regular basis, but I feel as though I am pretty well connected with the private Columbus tea scene. Imagine my surprise when I learned that almost no one has heard of Petali Teas or Mootz Run Tea Shop before. It’s a crime that no one in Columbus seems to know about it, but it’s not surprising at the same time.

  1. This shop is located in the middle of nowhere. The first time we drove up, I thought for sure that the barn in the middle of the corn fields was some elaborate scheme to murder people who obsessively search for tea in the Columbus area.
  2. Mootz Run Tea Shop sells Petali teas. What? Why not just call it Petali Tea Shop? They seem to be the same company as far as I can tell.
  3. The owner doesn’t seem to be that active on social media. I’ve seen a post or two on the Facebook group, but that’s not where the Columbus tea freaks hang. That’s really not even where most of the national teaple hang. They sell on Amazon, but they don’t seem to market to the cool internet teaple, like reddit and Steepster.
  4. The hours are atrocious–Friday and Saturday from 11 to 5. I get that it’s a small shop, so you have to weigh cost vs. customer traffic. But that leaves just 6 hours a week for a Columbus resident to visit, and there’s too much going on in Columbus on Saturdays to want to leave.

But for all the criticisms, this shop makes up for it in everything else. Driving up to the shop for the first time makes you wonder if you’re in the right place, but after the first time, it’s quite literally a breath of fresh air. The wind is blowing through the gentle slopes of grass, corn, or snow, depending on the season. The shop itself looks like it’s a converted barn next to a lovely Victorian house that I want to move into. There’s even a cat sitting by the garden gate for crying out loud.

Fat orange cat sighting!

It’s pretty obvious that the owner either knows a decorator or should have been one. The shop is stunningly beautiful. Light streams in through the many windows and bounces off the high, white ceilings. Looking at my pictures, they don’t really do the place justice. Someone is apparently a fan of plants and animals, which matches up so well with people who love tea. The leaves and vines mingle with the teaware in the bright sunlight and make me feel so warm and fuzzy. I wonder what a couple of cozy armchairs with some kettles for brewing tea would do to a place like that. It’s certainly a room I want to hang out in.

As I said before, there isn’t a huge tea scene in Columbus. If you want to buy a gaiwan or a nice steeper, you’re pretty much stuck with buying off the internet. I’ve gotten a yixing swan set and a nice elephant tea spoon here, which is pretty incredible considering many teashops in the US are English style. In fact, the shop seems to be well balanced between Indian, Asian, and English tea traditions, with English taking the lead because one must, of course, cater to customer preference. They also seem to have some unique sources for teaware, as I haven’t seen many of these on Ali or ebay.

And why not add a little activism to your tea? This shop is a big supporter of elephant approved teas and merchandise. These teas are grown on plantations that participate in reducing human-elephant conflict in India. Are you telling me that I can buy an elephant spoon AND support the conservation of elephants? Elephants are one of my favorite animals; sign me up!

I thought this tea bar to make your own creations was a really interesting touch. But since I am forever the introvert, I am too antisocial to ask how it works.

Okay, on to the teas! Price wise, things are weird. Teas are priced by volume instead of weight. This is great if you prefer the blends that contain heavy fillers, but it kind of sucks if you want something light, like the Hua Shan Yellow. It might just be a great way to price up teas they feel are more expensive. They certainly don’t skimp on the tin-filling, so no worries there. You have to be careful whenever you open a new tin, as the teas will spill out everywhere! Petali also offers discounts for returning customers that bring in their tins and punch cards. I feel their prices are pretty fair.

Petali definitely favors flavored blends. While I personally don’t care for the majority of flavored tea, I do have some favorites. Many of the teas in here I actually can’t stand the smell of, but I can’t fault them at all on personal tastes. However, each time I have been here, I have been able to walk away with 3-4 teas. They are usually dessert blends; my favorites have been Mexican Wedding Cookie, Maple Crème Brulée, and Brown Sugar Bread Pudding. Some of the blends that I’ve had are pretty light on the tea, heavy on flavor, off the wall, but still pretty good, like Choco Coco Toasted Oolong and Honey Polenta Oolong. You can see here in my haul shot that I continued with the dessert theme. The Pumpkin smells scrumptious! Also, I thought the tin labels were a very nice touch.

The wall itself is very well organized, with separate, color coded sections for the different tea types, and different canisters for plain teas versus blends. All the information is printed on the front label, including ingredients, and you’re invited to take all the tins off the wall to sniff at your leisure.

The oolong section. Can we all take a moment to appreciate what a terrible photographer I can be?

From the looks of things, Petali tends to favor Indian for the plain teas (though I imagine they also use them for the blends a lot too). They have some Chinese oolongs, but the spotlight is on their unflavored Darjeelings. They do carry some Nepalese teas, which is pretty rare for a shop, and they also have some things that I’ve only seen “real teaple” get, like puerh stuffed in oranges and wrapped in bamboo!

But for all this innovation and creativity, I can’t help but wonder what would happen if this area were to experience a good Laoshan, Dianhong, or Ai Lao from China. What about a good Jin Xuan or Shan Lin Xi from Taiwan? A sencha or gyokuro from Japan? These, to me, are the best of the tea world, and it would be nice to see them in shops now and then. They don’t even really need flavoring, but imagine what fantastic bases they would make!

Since many of my readers (all one or two of you) aren’t in the Columbus area, you can see some, but not all, of the teas made in this beautiful little shop in the middle of nowhere on Amazon. Another silly thing they do is separate their shops by merchandise type, so you may have to dig a bit.

Happy teaing!

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Review: White2Tea’s 2011 Fuding Aged White

I feel like celebrating. I got a new pot for my birthday. Milche’s latest blood tests came back much improved. It’s been way too long since I’ve done a tea review, so let’s throw one up here!

Silver Pot

I love my new pot. The turtle at the top is what really sold me on it. I’ve named him, and the entire pot by extension, Ralph, after the pet Florida softshell turtle I had in high school. Ralph is made of silver, which is supposed to affect the flavor of the brew. I haven’t noticed anything overtly different, but I’ll have to do a side by side review sometime. In case you were wondering, he comes from Yunnan Sourcing.

Ralph, king of the oolongs
All hail Ralph, king of the oolongs!

And the teapet? His name is Terrence, and he’s actually pretty cool. Terrence is the first (and probably last–there are only so many teapets a person can own) of my color changing teapets. Here’s a video of Terrence in action. He came from a random seller on eBay.

I have a sample of White2Tea’s 2011 Fuding Aged White Tea that I want to try before I place my order for 200 of their A&P cakes (okay, not literally 200 cakes, but A&P is so very good). I don’t have much experience with white tea. I’ve tried my grocery store’s okay brand, What-Cha’s incredible Kenya “Rhino” White, and some unidentified white squares that Liquid Proust is selling offsite that are pure honey. So far, I’ve been very satisfied with my white journey. But aged white? I’m not so sure.

2011 Fuding
Milche wants to celebrate her good blood test results too.

This isn’t the prettiest sample, but then again we don’t drink tea for the looks. If I raked up a bunch of leaves in my front yard, pressed them tightly together, and left them to rot for a year outside, this sample is how I would imagine those leaves to look. The picture of the whole cake on the website looks better, so maybe I just got a bad section.

Wet 2011 Fuding

There was some question as to what temperature I should brew at, so I brewed about 9g in my 160ml pot, going back and forth between 200º and 212ºF. Brew times started at a couple of seconds and increased as the tea died. I think the last steep, which is the one pictured, ended up being about 5 minutes. I’ll give you a little spoiler at this point: I enjoyed this tea at both temperatures, so it didn’t matter. The leaves brewed into a stunning red, a color I wasn’t expecting from the leaves.

2011 Fuding Brew

The tea starts out medicinal. I didn’t really understand that description when people used it for white tea, but I certainly do now. It proves that even when a description is relatable, it sometimes won’t make sense until you actually experience it for yourself. I also got a lot of autumnal leaf pile flavor. To be honest, I didn’t really enjoy the first three steeps of this tea at all.

Like the clouds parting after a storm, the flavor began to open up and become pleasant and warm at the fourth steep. The transformation began with some cinnamon and a touch of honey, though autumnal leaf pile was still the predominating flavor.

It was a freezing cold day, so the brew cooled quickly. At that point, I got a hint of green apple skin, which is a first for me in any kind of tea—pretty impressive! As much as I would like to think that it is my palate adjusting to detect the finer points of a brew, in preparation for my become some sort of tea tasting superhero,  it’s probably just the tea being awesome.

As the leaf mellows out and begins to die, it keeps surprising me with other flavors: vanilla, honey, and dried flowers.

I think my White2Tea doomcart just got a little more expensive.

Happy teaing!

2011 Fuding

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Getting Started with Brewing Loose Leaf Tea Western Style

I want to approach brewing as many people new to the world of tea approach it. Very few people go from drinking tea bags to gongfu style. If you’ve gotten a full setup based on my last education post, Getting Started with Loose Leaf, you already have a mug, an infuser, some tea leaves, and a way to heat your water.

Now what?

A Note on Standards

They’re bull crap. I can give you some guidelines on where to start, but it’s ultimately your palate you’re aiming to please. The high priest or the premiere sommelier of tea can tell you to steep all black teas at 212 degrees, but if you prefer them at 205, brew them at 205 and enjoy without guilt. Be unapologetic in your preferred tastes! This is actually pretty decent advice for life as well. I feel like I could go on an entire philosophical rant about this, so I’ll just leave it at that.

But the suggestions I am going to give here are good places to start if you’re unsure of how you like your tea. Feel free to make adjustments as necessary. As a matter of fact, I encourage you to play around with temperatures and steeping times. Though you can get a general sense of what certain types of teas will do with you play with steeping temperatures and times, teas can sometimes surprise you and improve outside of traditional parameters.

Brewing Parameters

Each tea type has different optimal brewing methods to bring out “the best” of their flavors, but these are highly subjective. It’s possible to turn a tea from “meh” to “wow” just by adjusting how you’ve steeped it. Brewing a tea for hotter or longer can give the brew a stronger flavor, bring out more bitterness or astringency, or highlight different flavors. Shorter or lower temperature steeps subdue certain flavors, reduce bitterness and astringency, and highlight other flavors. Even the material, size and shape of the vessel you’re brewing in can affect the taste of a tea, but I’m getting ahead of myself. The reason I’m being so vague in is because each tea is going to react differently. It’s best to play around and find out for yourself.

Amount

So you have your tea leaves, and your preferred infuser is all set up in your mug and ready to go. How much leaf should you put in your infuser? If you have a small infuser, like the snappy spoon or a noveltea infuser, the decision is already made for you. Fill it up about half way to allow for room for the leaves to grow as they rehydrate. There’s not a lot of room for experimentation with these types of infusers. Otherwise, start with a teaspoon per 6-8 ounces. I like my tea to be a bit stronger, so I will usually do 1.5–2 teaspoons per 6 ounces.

Heating the Water

If you have a kettle that tells you the temperature of the water, congratulations! You can skip this section. If you’re using a less precise method, such as a stovetop or a microwave, and you don’t have a thermometer, you’re going to have to make a guess. And that’s okay if you’re just starting out and deciding if you even want to be a tea drinker. But once you’re hooked, I recommend at least getting a thermometer—a kettle if the bug has really bitten you.

Anyway, if you’re using a microwave or a stovetop and you don’t yet have a thermometer of some sort, it’s easiest to start from boiling. Then take the water off the heat (or out of the microwave) and wait for it to cool some. The amount of time to wait for it to cool is obviously going to vary greatly depending on what vessel you’re holding the water in, but you’ll want to wait 1-3 minutes for it to cool down. I know that newbies especially are obsessed with “getting it right” when first starting out, but going by feel and instinct is really the best thing for you (she says as she sits down next to her electric kettle that has a continuous reading of the temperature of the water). It’s how the Chinese did it for centuries before electricity.

Times and Temperatures

So here are the temperatures and times I am recommending for these teas. For the ten millionth time, feel free to adjust these to your taste. I find that sometimes I even go outside these parameters based on how a tea looks. Greener teas tend to prefer the lower and shorter end of the spectrum while darker teas tend to prefer the higher and longer. For second steeps and beyond, I use the same temperature and add 30 seconds to a minute to the steep time. And use your nose! The aroma will tell you when the leaves are ready to be pulled.

I’ll definitely go into greater detail about each type of tea in a later post. For now, we just want to get you steeping!

  • Black: 205º-212ºF for 2.5-4 minutes
  • Green: 140º-170º for 1.5-3 minutes
  • Oolong: 180º-195º for 2-4 minutes
  • White: 160º -180º for 1.5-2.5 minutes
  • Mate: 190º -205º for 3-4 minutes
  • Puerh: 180º -212º for .5-3 minutes
  • Rooibos: 212º for 4 minutes
  • Herbal: 212º for 4 minutes

There are other teas, like yellow and purple teas, but the beginner is unlikely to casually run across those. And don’t forget that you can always look up the suggested brew time and temperature on the vendor’s website to see what they recommend.

Now enjoy your tea until the next post comes along!

Happy teaing!

Are reviewers pointless?

The entire world is based on opinions these days: social media, blogs, and comment sections on practically every packet of information available. Every human being in the world is shouting out their own point of view as loudly as possible, and it makes you wonder if anyone is even taking the time to truly listen and understand.

But even when people are listening, opinions are so different that you may or may not start to wonder in the dark recesses of your mind if your opinion is the only one that matters. These are the kinds of thoughts I’ve had when reading reviews against teas I’ve tasted:

  • Everyone says that this tea is fantastic, but I think it tastes like soap.
  • This tea is called French Toast, but to me it tastes like vanilla pudding.
  • Everyone says this tea is fruity, but it tastes malty to me.

So how do we make the most use out of reading reviews to choose teas we love and avoid teas we hate? How do we make our own reviews most helpful to others? What I have to keep in mind when reading and writing reviews is that the taste of a tea is subject to so many factors…

Taste is based on memories, psychology, and life experience; it’s subjective as hell.

People tend to judge the flavors of tea through the filters of their own experience with other foods and drinks.

Let’s start with lavender first as an example. A lot of people love blends that contain lavender, especially earl grey. I’ve tried so many blends that have lavender in it, and I’ve really hated them all. I don’t see how people can drink lavender tea. It took me a while to figure out why. I’ve been using lavender bath products since I was a kid, and I just don’t think my brain is capable of separating the lavender smell from the idea of soap.

Then there’s the ubiquitous pumpkin spice. Think about pumpkin spice really hard for a moment; do you really, really ever taste the pumpkin part of the pumpkin spice? Be honest with yourself, because if you think about it hard enough, there really is no pumpkin flavor in about 95% of pumpkin spice flavored things. I’ve even run across “pumpkin flavored” items that are actually just pumpkin spiced items. So why are people tasting pumpkin in pumpkin spice? Why the hell is it even called pumpkin spice if there’s no pumpkin in it? It’s because of tradition; in American cuisine, those spices usually only appear in that combination in pumpkin pie, which does contain pumpkin. Since much of my experience with these spices together centers around pumpkin pie, my brain automatically fills in the pumpkin. This can happen with other foods too.

Another issue is food experience and culture. Someone growing up in the southern part of the U.S. is going to have a very different take on flavors than someone growing up in Japan, but we don’t even have to go that far. A poor person will have different references for taste than a wealthy one. People of differing ethnicities living next door to one another will have different references. No matter how much a tea tastes like longan fruit to someone, the person who has never even heard of that fruit is going to have difficulty relating, and will most likely describe the tea completely differently.

And then there’s just the simple fact that despite everything, our brains interpret flavors differently even when differing social circles don’t factor into it. No matter how many black olives I make my husband try, he’s never going to like black olives, which obviously makes him insane. How some people don’t like black tea is beyond me; even when it’s malty and bitter, it’s still fantastic. I still get incredulous exclamations of “HOW CAN YOU NOT LIKE CHOCOLATE?!” when I tell people I am just not a fan of milk chocolate. It just happens.

Also, another quick point to I want to tack on here, experience in the tea world itself matters. It’s difficult for someone to know that a bad tea is bad if they haven’t even had the good stuff yet.

Brewing parameters can change the taste of a tea drastically.

These are all factors that can make a sweet tea into a sour, soapy gut bomb, and not all of them are in your control at all times:

  • Weight to water ratio
  • Water temperature
  • Water hardness/softness
  • Steeping time
  • Brewing vessel

This post is already long enough, so I’ll save the details on these points for another day.

The smallest thing can affect your taste buds.

As a reviewer, it’s even possible to lie to and mislead yourself, which pretty much means that there is no hope for us to be 100% reliable as taste reviewers. Your own day-to-day experiences can make a tea taste drastically different from one day to the next:

  • How long it’s been since you’ve eaten and how hungry you are
  • What you’ve eaten that day
  • What kinds of smells you are surrounded by as you drink
  • What kind of mood you’re in
  • What your surroundings are: weather, indoors, outdoors, forest, city, bathroom, etc.

How to read and write reviews to everyone’s advantage.

So how do I find reviewers I trust? What strategies do I use in writing reviews to make them more accessible to people? I don’t always succeed in these endeavors, but I do try to keep them in mind when I read and write.

Find people with similar tastes to yours.

Most bloggers and reviewers are pretty easy to pin down as far as what directions their preferences face. Some bloggers will only review certain kinds of teas. Try looking up some of your favorite teas on Steepster and follow those people that rate them highly.

Read tea reviews to find a common thread.

This is a pretty simple one. Look up the teas on the business’ website, if the website allows for users to give feedback. Keep in mind though that some sites only feature positive reviews. You can also go on Steepster to find unbiased reviews on a tea.

Chances are, if 10 people says that the tea tastes like library books, it probably tastes like library books.

Watch your language!

Because readers are coming from so many different backgrounds, I try not to be too exotic when describing the flavors I am getting. I have had some teas that taste exactly like green peanuts pulled fresh from the ground, but how many people know that flavor? So while I might use that phrase, I also try to add in simpler flavors as well to help out. Green boiled peanuts have an earthy, dirty taste to them, but with a nutty kind of beaniness that balances the earthiness with a sweetness. While this may not be as concise a description as green peanuts, it does make some headway into helping translate. And yes, I do have a tendency to make up words like beaniness when writing reviews.

I have to admit that I am not always successful at this, but I try to step back in a review and give an emotionless account of a tea’s flavor before giving an actual opinion. That way people can decide for themselves if they want to try it. It’s not fair for me to vent about the terrible flavor of a sheng if I hate sheng, so I try to identify the flavors I am tasting instead before reacting to them. I try to keep in mind that someone might actually like the flavors I am reacting badly to, so I describe them instead of just saying that a tea is terrible.

Hopefully this advice will help you newbies out there find sources and opinions that will lead you to more great teas and fewer awful teas.

Happy teaing!