Native of Atlanta, GA. Now in PA where I am a Chemistry Professor at a small university. I love green tea, especially those of Japanese origin. I’ve been hooked since the summer of 2013 after I tried my first quality sencha. As of 2014, my undergraduate research group is beginning to explore new ideas in tea chemistry with various analytical methods. We have exciting plans on the horizon, as there is a lot of chemistry happening inside of each cup! Feel free to drop me a line if you have any science-related questions and or suggestions for research ideas.
My Ph.D. is in analytical chemistry, so brewing to me is like a scientific experiment: Everything is accurate and precise. I normally brew in traditional teapots, depending on the tea’s origin – digital thermometer in hand – digital timer – and quality water. I’m still new to this tasty world of tea, so I like to shop around and explore various types. Although Japanese greens are my faves, I also enjoy many Chinese greens, along with whites and yellows. Getting into Oolongs too (the slightly oxidized and still green ones for now) and raw Pu-erhs.
My Rating Scale
90-100 = Excellent
80-89 = Great, not in my top 10
70-79 = Good, purchased once to try
60-69 = Able to finish, not buying again
< 60 = Nope.
I am also a former professional musician/singer (I still play for fun), amateur photographer, experienced chef, gardener, animal lover (cat person), and avid traveler. My favorite place on earth is the Big Island of Hawaii.