# Meeting Notes: Small-Batch Tea Roaster Operations Review

Date: July 14, 2026  
Time: 9:30 AM - 10:20 AM  
Location: Cupping Room, Roastery

## Attendees

- Maya Chen, Founder / Head Roaster
- Luis Ortega, Production Lead
- Priya Shah, Wholesale Accounts
- Ben Whitaker, Packaging & Fulfillment
- Elise Turner, Quality Control

## Agenda

1. Review last month’s roast consistency and cupping results
2. Discuss upcoming seasonal green tea release
3. Confirm packaging supply needs
4. Review wholesale order capacity
5. Assign follow-up actions

## Notes

Maya opened the meeting with a review of June production. Overall batch consistency improved after lowering drum temperature by 8°F during the final drying phase for oolong and rolled green teas. Elise noted that the revised profile reduced grassy notes in the early-season sencha trial, though two batches still showed slight astringency.

Luis reported that the current roasting schedule is close to capacity on Tuesdays and Thursdays due to increased wholesale demand. He recommended shifting smaller experimental batches to Monday afternoons to avoid delaying core production.

Priya shared that three cafe accounts have requested sample tins of the new summer jasmine houjicha blend. Feedback from one existing account suggested that the aroma is strong enough, but the roast could use a slightly softer finish.

Ben flagged that kraft stand-up pouches are running low. Current inventory should cover approximately three weeks at the current order pace. Labels for the seasonal green tea release need final copy by Friday to stay on schedule.

## Decisions

- The summer jasmine houjicha blend will move forward with one final roast adjustment to reduce finish bitterness.
- Experimental batches will be scheduled on Monday afternoons for the next four weeks.
- The seasonal green tea release will launch in 80g tins and 250g refill pouches.
- Wholesale sample tins will be limited to six per account during the first release window.
- Packaging reorder will include an additional two-week buffer to account for rising wholesale volume.

## Action Items

- Maya: Roast one adjusted jasmine houjicha test batch by July 16.
- Elise: Cup the adjusted batch and document tasting notes by July 17.
- Luis: Update the production calendar to reserve Monday afternoons for test batches.
- Priya: Confirm sample quantities with wholesale accounts by July 18.
- Ben: Place pouch and tin reorder by July 15.
- Maya and Ben: Finalize seasonal green tea label copy by July 17.