• Reviews

    In Pursuit of Tea Nantou Si Ji Chun Oolong

    This is a lightly oxidized oolong from Taiwan. The dark green leaves were small and tightly rolled. According to In Pursuit of Tea, they are hand sorted. This results in a more expensive tea but a much higher quality end product. I made this tea in a porcelain gaiwan using 190 degree water and three consecutive 30 second infusions. The liquor was pale gold and darkened with each steeping. This tea was incredibly aromatic and floral. It was smooth and buttery with no noticeable astringency. There were notes of orchid, lavender and vanilla with a fresh greenness in the background. The floral aspect became stronger with each infusion and lingered in my palate.…


  • Reviews

    In Pursuit of Tea Darjeeling 2nd Flush

    This tea is from the Jungpana Tea Estate in the Mahanadi Valley. It is the only Darjeeling estate that is only accessible by walking. The dry leaves were small and dark in color with a twisted appearance. I made this tea in my Breville One-Touch Tea Maker with 212 degree water for two minutes. The liquor was a deep amber color. This tea was fruity and brisk without being overly astringent. The muscatel flavor was definitely there but not as in your face as a first flush would be. I first tried this tea at a tea and cheese tasting held at In Pursuit of Tea’s Manhattan store. It has since become my…

  • Places

    Tea Places: In Pursuit of Tea

    I recently had the pleasure of attending a tea and cheese tasting at In Pursuit of Tea’s new shop on Crosby Street in Soho. I’m going a little link crazy in this one but I really want to recognize the great companies involved. It was conducted by Sebastian Beckwith from In Pursuit of Tea, Benoit Breal from Saxelby Cheese, and Melanie Franks, a chef instructor at the French Culinary Institute. We sampled six teas, ranging from white tea to puerh, that were each paired with a different cheese. Even thought I’m adventurous in my tea drinking I’m actually quite the picky eater so I was a little worried that I would not enjoy…

  • Teaware and Gadgets

    In Pursuit of Tea Aroma Cup Coaster

    These coasters have a beautiful dark stain that shows off the natural grain of the wood. They have just enough room for a tasting cup and aroma cup to fit side by side. They allow an elegant presentation while also preventing spills. I love using them when I have tea with guests. They are very easy to clean and have not stained despite heavy use. A quick wipe with a soft cloth is enough to keep them looking like new. I do wish that it was stated what type of wood the coasters were made of. I’m not sure if that would have influenced by decision but it would be nice to know…

  • Teaware and Gadgets

    In Pursuit of Tea Porcelain Sharing Pitcher

    Photo: In Pursuit of Tea In Taiwan and China, teas sometimes served Gong Fu style. Successive brews of loose tea are poured into small ceramic tasting cups to be shared and appreciated with friends. This ceremonial drinking style is meant to focus our attention on the sensory experience of the tea and to relax the mind. Pitchers such as this one are used when brewing tea using a yixing teapot or gaiwan. It is often called a fair cup because it is used to distribute the tea equally into each cup. The tea is decanted into the pitcher to ensure that the taste will taste the same. If it were poured directly from…