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Out of the Bag

Fine tea is no secret anymore as savvy restaurants and cafés introduce consumers to the world's very best
Sam Gugino
Issue: October 15, 2001


I'm sitting in a stuffy loft in New York's SoHo, on an unseasonably hot and muggy June afternoon. Sebastian Beckwith, president of the In Pursuit of Tea company in nearby Brooklyn, pours me a cup of tea—hot tea.

For the full article, check out the new issue of Wine Spectator, on newsstands October 15, 2001.

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