An ancient process perfected

In the late 1980s, when Sebastian Beckwith was a trekking guide in Bhutan and northern India, he first fell in love with tea. Since founding In Pursuit of Tea (IPOT) in 1999, he has returned to remote farms throughout Asia several times a year, tasting and selecting leaves that are served at some of the finest restaurants in the country, including New York City's Eleven Madison Park, Daniel and Gramercy Tavern.

The art of growing tea has developed over centuries; as with great wines it has been handed down through generations and varies according to region. Each year, IPOT spends time in these historic tea-growing regions in order to taste that year's harvest and select the best.

IPOT's looseleaf teas are crafted with great care, most of them still picked and processed by hand. They buy full leaf, organically grown when possible, most often from small farms or collectives, attaining some truly unique teas that are second to none.

For the first time ever, iced tea kegs are available though a collaboration with Joyride and In Pursuit of Tea. Currently available everywhere Joyride operates, customers can enjoy Ceylon Iced Tea and Green Tea kegs.