I’ve been fortunate to have had several—related—careers in my life.

I began in scientific research labs, then moved to editing and publishing scholarly monographs, all the while drinking tea. Eventually my love of tea and my love of research collided and here I am, working at TeaHaus in Ann Arbor, Michigan, while delving into all things tea!

And so, my research- and science-based background along with Lisa’s expertise as European-trained tea sommelier (and founder/owner of TeaHaus and Eat More Tea) will inform our odyssey together.

And because it’s always more than tea, I hope that you too will have fun discovering  how this one plant has changed—and continues to impact—our world.


teappot with cup

Unless otherwise indicated, I have taken all photos in this blog.

My current favorite post, which I think sums up the importance of tea and ritual in today’s world, is Grief, Tea, and the Disruption of Ritual.

5 thoughts on “About

  1. Hi, I ordered finest Nepal hand rolled Jun Chiyabari and it tastes absolutely different from what bought in person in February. I would say it’s tasteless


    1. That’s too bad, especially since Jun Chiyabari is such a great oolong. Did you buy it from the same vender? I would try using more leaves but keeping the same brewing temp and time (I normally use 2 tsp/8 oz, boiling water, 5-min brew). You need the really hot water to open up the leaves.


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