inpursuitoftea inpursuitoftea

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In Pursuit of Tea  Single-origin loose leaf tea in your favorite restaurants & direct to your door. Read about Bhutan's only green tea ⤵️

Kuzozangpola Bhutan! We are back in the Land of the Thunder Dragon to catch up with a cooperative of women farmers producing the country's only tea, which IPOT has been importing exclusively. (Read all about it in the link in our bio!) But first, a visit to a local dzong, the monastery-fortresses that have acted as the religious and political nerve centers of each region. There are 20 distinct dzongkhags, or districts, in Bhutan, each with their own dzong.

A wonderful gathering of some new and old tea friends, including @camellia.sinensis, @junchiyabari, Singell Estate, and @bermioktea in Darjeeling over a pot of tea or 20 to talk about this weird little industry. Tea has a way of bringing people to the table, and we wish more nights could be spent like this—comparing harvest notes, discussing the history of First Flush, and sharing terrible jokes. Tea is always in motion. It's also really good with whiskey.
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#inpursuitoftea #spring #teaharvest #sourcing #darjeeling #asia #traveldiaries #tea #teatime #afternoontea #cay #cha #te #slowfood #slowtea #tea_time #coffeebreak #relax #teaaddict #truetea #blacktea #indianblacktea #whiskey

Here’s a small tasting (or “cupping,” in tea biz lingo), in which different lots from a single estate are evaluated side by side—in this case some early April Darjeeling First Flush batches from Makaibari. When you cup teas, each one is brewed with the same parameters for leaf weight, water volume and temperature, and infusion time. The idea is to standardize the extraction, so each cup showcases a tea’s full range of flavor and, just as importantly, any flaws.
This cupping was six teas, selected for us by Sanjay, Makaibari’s manager. Two of them, labeled as 2 and 5, are grown from seed of the original C. sinensis sinensis plants brought over from China. The other batches are called clonal, replanted from cuttings of specific cultivars, and are genetically identical. At this cupping we were most drawn to teas 2 and 5 for their dense, potent flavor and complexity, as well as pleasant balance. Teas from China bushes aren’t always better than clonal—sometimes it’s the opposite—but these cuppings are an essential way to find out.

We’ll cup at each estate we visit here in Darjeeling, selecting our favorites along the way. When sourcing at origin, as we do, these multiple tasting experiences help give invaluable perspective on a tea’s overall quality for the season.

Tea is manual.

There’s always money in the pickle stand. Up in the Himalayas, few meals are complete without some spicy pickled vegetables. So we’ll take one of each, please.

Our annual sourcing trip to Asia begins this year in West Bengal to visit some old friends and new contacts in Darjeeling. Getting up to the hills is slow going, with the occasional crew of cows ambling across the winding roads. On our first day we met Sanjay of the Makaibari Tea Estate to talk organic cultivation, seed-grown vs clonal planting, and how the weather affected this year's harvest. More on this soon, but early remarks suggest it's been an especially busy season, with fast growth that's sent pickers and factory workers scrambling to keep up. Still, an afternoon walk through the garden after picking hours is uplifting and peaceful. It's great to be back in Darjeeling.
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#inpursuitoftea #spring #teaharvest #sourcing #darjeeling #asia #traveldiaries #tea #teatime #afternoontea #cay #cha #te #slowfood #slowtea #tea_time #coffeebreak #relax #teaaddict #truetea #blacktea #indianblacktea

Over the weekend, we hopped on the first of many flights for our annual spring sourcing trip. What do you want to see?

As our community grows, we wanted to take a moment to introduce the company. The past two decades, we have supplied home tea drinkers with a wide range of selections—from delicate white teas and first flush Darjeelings to rich, complex oolongs and pu-erhs—as well as hundreds of restaurants, bars, and cafes. Our mission is to make tea approachable and accessible to everyone, while upgrading the quality of tea in the hospitality industry.
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Meet the team! Sebastian Beckwith, started IPOT in 1999 with friends, to explore small farms in Asia; Ana Dane, believes the most intoxicating scent in the world is freshly picked Camellia sinensis leaves, slowly oxidizing in the air; Gilbert Tsang, became a partner in 2011, and keeps our operations and countless details in immaculate order; Anna Ye, joins the IPOT team with a background in fine dining and appreciation for tradition and craftsmanship; and Rachel Gould's background in hospitality allows her to create insightful connections with our wide range of customers.

Happy 20th Anniversary, IPOT! Finding you the best teas from 1999 to today. 🎂
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Reminder: our 24 hours of free shipping starts right now! ⏰ We are also sending out a special gift to one lucky order, picked at random. See our previous Instagram post for details.

No joke: April 1st marks our 20th anniversary, and to celebrate, we’re offering FREE domestic shipping for 24 hours on Monday. One lucky order will also receive a limited edition 1993 Midnight Marauders tea cake, 2oz of Darjeeling First Flush from the Muscatel Valley, and our history-of-tea IPOT tea towel.* More details—and some little-known IPOT history—on our blog. #linkinbio * No code needed! Free shipping offer valid in the continental U.S. only on any retail order placed online on April 1, 2019, between midnight and 11:59pm ET.

Standard shipping only; orders may take up to three days to fulfill due to heavy volume.

Contest winner will be selected at random and notified by April 3.

Another from the archive: A print from the early 2000s during one of Sebastian's first visits to Yunnan. Here's a family working together to pack recently processed tea leaves into bamboo for long term aging. .
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#inpursuitoftea #anniversary #puer #puerhtea #yunnan #china #chinesetea #smallbusiness #tea#teatime #afternoontea #cay #cha #te#slowfood #slowtea #yixing #teaware#green #tea_time #coffeebreak #relax#teaaddict #truetea #teaclub #teamail

As IPOT turns 20 in April, we've been digging through our old photo albums. Here's one of Sebastian and Ana on the first day of our pop-up shop on Crosby Street, circa 2010. We expected the pop-up to last three months. We stayed there for nearly three years.
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#inpursuitoftea #anniversary #puer #puerhtea #chinesetea #popupshop #soho #teashop #smallbusiness #tea #teatime #afternoontea #cay #cha #te #slowfood #slowtea #yixing #teaware #green #tea_time #coffeebreak #relax #teaaddict #truetea #teaclub #teamail

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