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!








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





Cooking with Tea: Smoky Tofu Bowl

I had all these grand plans for this blog. I wanted to start from a tea neophyte’s point of view and work my way to where I am now. Then I wanted to do all these research articles to cultivate not only my own tea journey, but those taking it with me as well.

But then life kicked in. I’ve had a lot of after-work projects with strict deadlines due lately, in addition to my ten year marriage anniversary and preparing to go to Seattle for the Northwest Tea Festival. So I have to resort to doing the lower impact posts for right now: teamail, reviews, and things that don’t require a lot of background research. These are already experienced and photographed, so all I have to do is write them up from my notes.

But I will get back on track, most likely after I get back from Seattle and do the write-ups from that trip. The main goal of this blog is supposed to be for starting your own tea journey, but while life is taking over, I’m afraid it’s going to have to be a collection of what is easy to write up for now. Oolong Owl’s sous vide salmon recipe was just recently posted, so I thought I would make this week a theme.

With that in mind, I want to tell you about my experiment in cooking with tea! I acquired some Lapsang Souchong from Petali Teas and some Russian Caravan from Margaret’s Fine Imports. It turns out that I’m not that crazy about drinking smoky teas, but I still wanted to find a way to use the leaves I had left. It turns out that smoky teas are excellent for cooking protein. One of these days, I would like to do a slow-cooked roast with a smoky tea, but I haven’t yet worked up the bravery to do so.

Prepping the Tofu


Tofu is a great cheap protein to experiment with. I’ve never worked with any other tofu except for the extra firm, which has the closest texture to meat and seems to be the best for cubing and mixing with other ingredients. It’s packed in water, so prepping it becomes all about drying it out before letting it soak up the tea. Some fancy schmancy people own a tofu press, but I just don’t eat tofu often enough to spend money for it. I instead cut the tofu into smaller bricks, gently squeeze out as much water as I can, wrap them in paper towels, and let them sit in the fridge for a bit.

Infusing the Tea into the Tofu

The next step is infusing the tea into the tofu. Now that the tofu is dry, it should be ready to suck up that tea goodness. I did a particularly strong brew of both teas with a long steeping time: 2 tablespoons per cup of water steeped for 4-5 minutes. I want this tea strong enough to stand up on its own and walk out the door.

After poking a few holes in the tofu with a fork, I put the tofu into bowls and poured the tea over it. If you have one of those chicken flavor injectors, you might want to try injecting some tea directly into the tofu. Then I put lids on and put them in the fridge for a couple of days.

Bessie (on the left) is voting for the Lapsang Souchong. Fred (on the right) is voting for the Russian Caravan. Who will win?

Cooking the Tofu

The very first time I tried tofu, it was at a cooking class at work. The recommended baking tofu to give it nice, crispy edges, so I’ve always done that to my tofu. I bake at 350ºF for 45 minutes if I’m doing two packages. I’m not sure how long to bake if you only have one package, but the edges should be a light, crispy brown. Remove from the oven and cut into 1-2 inch cubes.

Making the Meal

Normally, I would place all the tofu into the big pan to start the stir fry dish, but I wanted to compare the flavor differences between the Russian Caravan and Lapsang Souchong. So I put some sesame oil into two small pans and fried them up a little to crisp them up a little more.

After that, it’s throw whatever you want into a big pan and cook it up. I use carrots, celery, garlic, onion, black beans, cauliflower, water chestnuts, and Trader Joe’s Frozen Rice Medley. Depending on what else I have in the fridge, I sometimes add fresh spinach, kale, or dark salad mix of some sort. The great part about this dish is that you can add pretty much any vegetables that are about to go bad!

Don’t forget to add your preferred seasonings: salt, pepper, teriyaki or soy sauce, red peppers, whatever…


Comparing the Tea

So I brewed Petali’s Lapsang Souchong and Margaret’s Russian Caravan side by side to do a little comparing and contrasting. All I can say now is that I want BBQ. I’m seriously thinking about doing a slow cooked carnitas recipe involving one of these teas.

The leaves of both teas offer up a hint as to the flavor: the lapsang is camphor-smelling, while the caravan is sweeter, more like a BBQ sauce.


Lapsang Souchong

The smoky smell is strong with this one, but as usual, it doesn’t come out as strongly in the flavor. That’s not to say that it isn’t a strong smoky flavor, because it is. The camphor smell is reflected in the flavor of the tea, along with a menthol flavor.

It kind of reminds me of Carmex, which I kind of don’t mind, but after a while, it starts to lessen the experience overall. Perhaps menthol is not the flavor for me.

After I swallow, it leaves a little tickle in the back of the throat like I just inhaled a little too much smoke at the campfire. I imagine some people might find that unpleasant, but I think it makes the experience more authentic.

Russian Caravan

I lack the vocabulary to describe the difference in the smoky flavor. It’s just different. Maybe a different kind of wood was used for the smoking? It’s still very prevalent, but definitely not as strong as the Lapsang. There’s no camphor flavor or menthol, for which I am grateful.

The flavor of the tea is sweeter, which reflects the smell. There’s a bit more astringency to the tea itself, and it’s leaving a bit of dryness on the back of the palate. It’s like having a BBQ party instead of a campfire.

Tofu Comparison

I found that the difference in the tofu flavors was subtle, but ultimately reflected the differences in the tea brews. The teas lended a nice, smoky flavor to the tofu, with the Lapsang giving a camphor smoke taste, and the Russian Caravan supplying more of a BBQ pit taste. Personally, I preferred the Russian Caravan.

I’ll definitely be keeping these around to be cooking with some meat!

Happy teaing!


Laoshan Showdown: Yunnan Sourcing vs. Verdant

Some people spend time with their families on Labor Day. Some people drink a lot of chocolatey teas and do a lot of typing. Can you guess which I am?

Intro to Laoshans

Cats at the bar
A behind-the-scenes look at what it’s like if you drink tea and have cats at the same time.

Last week, I did a post on comparing Verdant’s regular and reserve grade Laoshans, and as you can see from my last post, I just got a shipment of blacks in from Yunnan Sourcing, which included both grades of their new Laoshans. Normally I wouldn’t buy both grades from two companies like this, but as Laoshans are my favorite, I thought it would be a good idea to really dig into the differences between grades and companies.

For those who don’t know, Laoshan teas are grown in the Laoshan region of China. I’ve seen greens and oolongs produced in that region (I have an oolong sample I can’t wait to try, but I wasn’t wild about the green), but blacks are my favorite from Laoshan. The typical flavor profile for a Laoshan black is cocoa to chocolate, dark to light breads, and yeasty. It’s about as close as you can get to a dessert without adding flavorings.

A Note on Bias

The great thing about being new to the world of tea is that I am coming in with my own set of expectations. I don’t really care if the tea community has something against an owner or marketing techniques. You can tell me that the tea comes from trees that were blessed by Jesus himself and then stored in the emperor’s private cave in jars made from the first yixing pots out of the famous Dragon Kiln, and I’m still going to be judging it on its flavor:value:feeling ratio.

That being said, accidental bias is still a thing. So I will be tasting all four teas: Yunnan Sourcing for the first time and Verdant as a refresher. Then I’ll do a blind taste of all four.

Prepping for the Showdown

I thought I had a lot of teaware until I started this experiment. Then I realized I don’t have enough gaiwans or enough identical cups to do a fair color comparison while brewing all these teas simultaneously. Though it isn’t ideal, I am going to have to brew these up one at a time.

While this is a lovely excuse to have to go out and get more teaware, I am going to see how often I run into this problem before going gaiwan shopping.

Dry Leaf Comparison

Laoshan Dry Leaf Comparison

Visually, all four of these look pretty identical. There is some slight color variation, but the difference is so slight that it’s hardly worth noting. The real difference in dry leaf comes from the smell. I didn’t know that these companies sourced from different farmers when first began this test. I actually suspected that they came from the same location. But it’s immediately apparent from the scent of the leaves that these are NOT from the same farm. A little research as I am writing this up reveals that Verdant comes from the He family farm, and Yunnan Sourcing comes from the Liang family farm.

YS Classic vs. YS Imperial

YS Laoshan Comparison

The classic version smells a little like Hershey’s chocolate, maybe with a touch of raisin and a nutty, Halloween candy sort of scent. The Imperial grade is even sweeter, and it smells EXACTLY like the bottom of a Halloween candy bucket the night after a humid Florida evening of trick-or-treating.

YS Classic vs. Verdant Classic

Comparing Classic Laoshans

The smell of these dry leaves is almost identical, but the Yunnan Sourcing smells just a touch stronger.

YS Imperial vs. Verdant Reserve

Comparing the Higher Grades

This comparison had the most distinct difference in aroma. Verdant is a dark cocoa butter where Yunnan Sourcing is that sugary Halloween candy. If I breathe in the Yunnan Sourcing first, my nostrils are so washed out with the Halloween scent that the Verdant no longer smells sweet at all to me.

Yunnan Sourcing

Brew Colors
Notice the distinct difference in the brews’ colors. Interesting.

Classic Laoshan

Once brewed, the wet leaves lose their Halloweeny smell, for which I am grateful. Trashy American chocolate isn’t really my thing in either tea or food form. The aroma is more like a burnt chocolate pudding, a scent I can definitely get behind. I’m one of those people that actually enjoys eating the skin off of a cooling chocolate pudding.

The brew is a bit thin, lacking in body and depth, for a black tea. There is a light cocoa flavor, a sugary sweetness, and a hint of yeasty sourness. That hint of Halloween candy is back on the finish. As the brew cools, it gets sweeter. There is also some slight astringency on the back of the palate.

Subsequent steepings reveal a bright, yeasty honey flavor with a wash of cocoa on the finish. Though it’s still on the astringent side, the brew definitely thickens and sweetens as it cools. I’m still getting that Halloween candy flavor out the nose.

Though this tea is perfectly pleasant, I know I’ve had better Laoshans than this.

Yunnan Sourcing has this to say about the Classic: “Our Classic grade, although not as small and fine as its Imperial counterpart, it is more robust in taste and has more of a dark chocolate bite to it. It is very smooth with a golden yellow tea soup that is viscous and soupy.”

I could not disagree with this assessment more.

Imperial Laoshan

The brew to this smells more appealing after the Classic version—more like a chocolate biscuit. The wet leaves almost smell like a hot cereal with cocoa. There’s something almost liquor smelling about the brewing leaves that leaves me a little dizzy with anticipation. I’ve never had the Godiva chocolate liquor, but it’s how I would imagine it to smell.

The cocoa flavor is much more pronounced than in the YS Classic.; it comes out of my nose as I breathe out. The dark chocolate flavor becomes sugary as it cools, and the flavor turns a little bready. I’m getting chocolate croissant feelings from this tea. There’s a bit of astringency that brews out in subsequent steeps, and any bitterness is like that of a dark chocolate rather than a bitter black tea; it’s very faint.

Yunnan Sourcing has this to say about the Imperial: “The taste is sweet and voluminous with notes of cane sugar, chocolate and baked yams.  The Classic Laoshan Black we offer is also excellent with a more robust taste and a little more of the dark chocolate bite to it.  I recommend getting a little of each grade to start and then decide for yourself which you like best!”

I’ve already weighed in on the fact that I don’t agree with their assessment between Classic and Imperial. I didn’t really get much sweet potato from these, and even if I somehow missed it, it’s definitely nothing like you would get from a Yunnan black. I pretty much only agree with the chocolate and sugarcane notes.

Verdant Rehash and Comparison

Laoshan Comparison Brew and Leaf

As I pointed out in my post on reviewers, taste is determined by a lot of different factors. So I did a quick rehash of the Verdant teas not only so they would be fresh in my mind, but also in case there was something in my mood or environment affecting how I am tasting the tea today.

Classic Laoshan

This has a very pronounced bready taste, but it isn’t like the dark bread of the Verdant Reserve. It’s more like a chocolate biscuit. There’s much more yeast and much less cocoa flavor than the two higher graded Laoshans.

Reserve Laoshan

This is definitely a very, very dark yeasty bread with a dark chocolate. The brew comes out much darker and redder than the other teas on the first steep.

Comparing this brew to the YS Imperial, the chocolate notes are more pronounced, and the brew is smoother without the astringency.

Blind Tasting and Final Rankings

Blind Tasting
Side note: These brews were sitting a while, and 3 out of 4 got cloudy. The same one that stayed clear in the Verdant post from earlier is the one that Is clear this time. Does anyone know why they get cloudy?

I was thinking at this point that I had a pretty good idea where my rankings were, but it’s always a good thing to eliminate bias when doing a taste test. I assigned each tea a number 1-4 and mixed them up so I no longer knew which leaf was which.

I managed to correctly identify each tea, so I’m definitely not imagining the differences in taste. Here are my final rankings:

Tied for 1st and 2nd Place: Verdant Reserve and Yunnan Sourcing Imperial

3rd Place: Verdant Classic

4th Place: Yunnan Sourcing Classic

Bonus Neophyte Round

As I’ve mentioned before, my husband isn’t really into tea. I always give him sips of what I am drinking, and he usually responds with, “Tastes like tea.” I left the brews in the bubble cups out until he stumbled out of bed. The brews were cold, but that hardly mattered to him. There were no identifying marks on the teas; only I knew which was which. I had him rank them, and though he said he had some trouble distinguishing between the four, his final rankings were similar to mine:

  1. Yunnan Sourcing Imperial
  2. Verdant Reserve
  3. Verdant Classic
  4. Yunnan Sourcing Classic

Final Impressions

I like to weigh cost vs. flavor, so let’s look at the rankings again with price per gram (note that these are bullets and not numbers…I’m not subliminally ranking 1st and 2nd:

  • Verdant Reserve: $0.30 per gram
  • Yunnan Sourcing Imperial: $0.19 per gram
  • Verdant Classic: $0.18 per gram
  • Yunnan Sourcing Classic: $0.12 per gram


In my opinion, this makes things pretty clear. Flavor wise alone, I would say Verdant Reserve just barely nudges out Yunnan Sourcing Imperial. But if you add in the price differential, I would say the final, final rankings are thus:

  1. Yunnan Sourcing Imperial Grade Laoshan Black
  2. Verdant 2016 Reserve Spring Laoshan Black
  3. Verdant Spring 2016 Laoshan Black
  4. Yunnan Sourcing Classic Grade Laoshan Black


I should note that I re-steeped all the used leaves western style separately throughout the day so I could get an impression of each tea on its own without a comparison. All of the teas were lovely on their own, with sweet, chocolate notes just like they should have. It’s only on sitting down and comparing them that I can find flaws and distinct weaknesses. So take from these reviews what you will. Whether you prefer the sound of a certain flavor profile I’ve described or you want the absolute cheapest tea possible, it’s going to be a pleasant experience.

Happy teaing!




Liquid Proust Feature–Happy Birthday LP!

Liquid Proust Teas came out with a couple of new blends, and since I want to try them, I need to sip through what I have of LPT’s blends to decide what I want to reorder. This seemed like a perfect opportunity to kick off the tea reviews on this new blog, especially since today (the drinking day, not the posting day, is Andrew’s birthday). So here it is:

Liquid Proust Teas Sipthrough

Disclaimer: I happen to know the owner and blender behind Liquid Proust Teas. Personally, I think this gives me a better insight into the blends, as I know the hyperactive, inappropriate, generous, and passionate soul behind the tea. Some might think that my reviews would be biased as a result, but I will be drinking these and will review them honestly; you’ll know what I liked and what I didn’t.

So, the thing about Andrew is that he chooses the best ingredients for what he wants to make. I don’t know where he gets the ideas for his creations, but if he wants to do a black tea blend, he finds the best, highest quality black tea possible to meet his vision. If he wants to use an ingredient, he experiments with the best way to integrate the ingredient.

This makes it nice, because I don’t have to wonder whether or not I am drinking some old stuff sourced from any old wholesaler. I can concentrate on whether or not the blend succeeded and if I liked it. Since Andrew and I have very different palates, he doesn’t always succeed with me personally, but it IS always an experience.

Earl Pink

Earl Pink

I got this as a sample, which is the only way I would have encountered this tea. I hate Earl Grey; the bergamot usually tastes “dirty” to me, and as a former Florida girl, I can’t stand citrus scents and flavors. The tea base is usually nothing special to me, so with all those downsides, why bother?

I should have bothered.

The tea itself is beautiful, with cocoa-colored curls of leaves and bright pink petals. It’s an interesting choice, as the bougainvillea-colored petals combined with the creamsicle aroma of the blend suggests a tropical experience is to come. It clashes a bit with my mental picture of what an Earl Grey should be, which features me dressed in a lace hat holding a porcelain teacup and saucer with my pinky in the air.

Once brewed, the liquid has a honey smell that comes out strongly in the flavor. The base tea is sweet and vibrant with honey and floral overtones. I’m not sure if the floral flavor comes from the flower petals or the base, but it’s light and not soapy at all (which is how I typically tend to perceive florals). The bergamot is fresh tasting and bright. It may be a little on the light side for some people, since I didn’t consider it too much. And believe me, I was looking out for it.

The bergamot does get too powerful as the tea cools, however. It’s like I squeezed a full lemon into the cup.


I enjoyed this tea a lot, and I’ll definitely be getting more. It was the perfect blend of fresh and bright, floral and fruity tasting. I discovered that I do like bergamot oil, if only whatever fancy and difficult-to-find or whatever bergamot that Andrew managed to get for this tea.

Swann’s Way

Swann's Way

I don’t have any special insight into this tea, but based on the blend’s name and the longer description on the website, I get the impression that this blend is the “flagship” of Liquid Proust Teas.

The blend looks dark and delicious: crinkly black wads of sun moon lake, furry golden curls of bi luo chun, and giant pecan pieces candied in impossibly dark sugar. The sugar comes through in the aroma of the dry leaves, but I’m not sure where the scent of raisins comes from.

Once brewed, the tea has that smell of chocolatey, cinnamon bread that comes with most Yunnan black teas. Since this tea is supposed to be a reflection on love, I expected a lot of chocolate and fruity notes.

My first thought on the first sip was “WHOA, complicated.” There are a lot of layers to this tea, so this will probably be a long review. This is an introspective tea, something to spend a quiet afternoon on, thinking.

Swann's WayI like to call teas like this traveling teas—the teas whose different flavors light up the regions of the tongue as you swallow. The dark flavors are the ones that hit first, which are sweet potatoes and cocoa. Then the tea hits the middle of the tongue with brighter flavors, like sugary red fruits. I’m going to tell you now that I suck at identifying fruits in teas, so red is as close as you’re going to get. As the brew fades in the back of the mouth, there’s malt, a little bit of astringency, and a honey-like sweetness. I also got some vanilla caramel flavor.

Though I couldn’t find the nuts in the first brew, subsequent steeps yielded a sweet, creamy pecan flavor, while most of the chocolate and fruits fell away. I ended up steeping this three times at 208º, starting with 3 minutes and increasing by 30 seconds each time.


Is there such a thing as too complicated? With a list of everything I tasted in this tea, I would have expected to love this brew. But it’s a bit much. I’m not one of those people that can taste the runoff in the rain that fell on the crops that year, so the fact that I can taste so much in one tea is a bit overwhelming. I feel as though the separate flavors never really coalesced into a single entity, but rather continued to express themselves as separate entities.

Perhaps this tea is a story of lovers who never really found their center, never learned to mesh their lifestyles together? I’ve never read Proust.

A Dark Kitchen Sink

Milche is checking out the Dark Kitchen Sink.
Milche is checking out the Dark Kitchen Sink.

This tea looks like a leaf party—piney needles, crinkly balls, chocolatey shavings—leaves of all sorts. Let’s not even mention the pecans and chocolatey looking pieces. A Dark Kitchen Sink indeed!

I love smelling the leaves first; it’s like a preview of things to come, and it’s an integral part of the whole tea experience for me. But the smell of this blend has me a little concerned. Chocolate and marshmallow is what comes out first, and that’s kind of exciting. I’ve never had a marshmallowy tea before. The smell is sugary sweet. But there’s an earthy, vitaminy undertone that reminds me of Ovaltine…yuck. I’m pretty sure that smell is coming from the puerh needles, as I remember it from the Rummy Pu I had a few weeks back.

Once brewed, the earthy vitamin smell settled, and all I can smell is a spongy, earthy bread pudding. Good. We’re back on track for a really nice dessert tea.

I feel like this tea presented itself as a series of dessert flavors. What I got first was a strong brown bread flavor—the bitter earthy kind. There’s a figgy, rainsiny kind of flavor that lends sweetness to the entire mix. I also got dark chocolate, but the creaminess of the brew made it taste almost like a chocolate fudge topping. Sometimes I got marshmallows, which switched my mindset from bread pudding to s’mores. . .fun!

As it cools, the vanilla makes itself more well-known, and many of the other flavors drop away. Now I’m drinking a creamy vanilla pudding, but that fig-raisin flavor is still hanging around.


I really loved the experience of this tea, so much so that I think this is my favorite tea by Liquid Proust. It was like being swept away by sweet chocolatey, marshmallow, vanilla, fig dessert. The flavors buzzed over my tongue and left a cool wave in its wake.

I found this blend to be more cohesive than the last, which is ironic because the name implies that this blend was created by throwing all the leftovers in one jar and giving it a name. But the pairing of those chocolatey, toasty teas with the earthy puerh is absolutely heavenly.

I was wrong about this tea being a party; it’s a high school reunion, with all the teas and flavors of past blends I have tried making appearances like 90s movies clichés: the loudmouthed jock that is the puerh, the hyper feminine vanilla that was the head cheerleader stereotype, and the school nerd fig that grew up to be hot and successful.

I definitely will be getting more of this!!

Laoshan Chocolate Genmaicha

Laoshan Genmaicha

Last of the LP teas! It’s been such a chocolatey, desserty kind of day for me. Opening up my little glass jar, I didn’t think it was possible to have a tea smell more like 70% dark chocolate. Yes, specifically 70%. I have a bar from Iceland sitting in my cupboard, and these two smell exactly the same. The leaves even looks like chocolate shavings, compounding the imagery. The rice clusters look pretty tasty…so much so that I kind of wish I had some fresh to taste.

Now that I’ve brewed it, the liquid smells like burnt chocolate pudding and yams, which sounds disgusting, but I am a fan of. I love overcooking chocolate pudding and eating the skin off it.

The brew actually tastes pretty simple. It’s sweet, with a strong flavor of sweet potatoes. These sweet potatoes have the skin on, as that earthy flavor is pretty strong. The cocoa comes up next with a sharp buzz on the finish. A sweet, very strong raisin flavor comes back up the palate after swallowing. I was surprised not to get any of the nuts or rice in the flavor.


I’m not sure how I felt about this one. I almost feel as though the modifications to the base tea didn’t make much of a difference. I haven’t had this specific base, but I have had several Yunnan blacks, and even some Laoshan. Each has had the same kind of yammy, sugary, chocolatey flavor all on its own.

I still enjoyed this though. It was comforting and so very raisiny. I might have to sit down with the plain base to really determine how I felt about this blend.