The dry leaf aroma is subtle. Nutty, hay, mineral, dry bamboo, reminds me of domesticated bird feathers (no joke, and that’s not a bad thing to me).

The brewed leaf aroma is like green vegetables, raw beans, nutty, slightly smoky, slightly floral.

The liquor tastes green, raw green beans, nutty: almonds, buttery, slightly sweet. The color is pale, yellow-green with downy hairs present.

The first and second steepings were great. The third was too subtle. All were done at 90 C, and times were: 45, 60, 90 s.

Flavors: Butter, Green, Green Beans, Nutty, Sweet

195 °F / 90 °C 0 min, 45 sec 4 g 6 OZ / 175 ML

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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. My academic research group is exploring 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. 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
• Excellent (90+)
• Great, not in my top 25 (70 – 89)
• Good, one time purchase (60 – 70)
• Able to finish, not buying again (50)
• Nope. (<50)

I am also a former professional musician/singer, amateur photographer, experienced chef, gardener, animal lover (cat person), and avid traveler. My favorite place on earth is the Big Island of Hawaii.


Pennsylvania, USA



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