The Restaurant Guys Why Tea Is More Complex Than Wine | Sebastian Beckwith
This is a Vintage Selection from 2012
The Banter
The Guys talk about a taste of the military that they would have rather not had and what they will be doing to make it up to our U.S. service members.
The Conversation
The Restaurant Guys spill the tea with Sebastian Beckwith, tea master, tea lover and tea educator. Topics include the complexities of tea service in fine dining, the nuances of different tea types and the aging and infusion of teas. Sebastian also shares his personal journey into the world of tea.
The Inside Track
The Guys visited Sebastian to have a tea experience as well as an education. Here is how Sebastian relates it to one of their other favorite beverages.
“I would just talk about the parallels with wine. All wine comes from one grape, different varietals. All the vintners are doing different things. Same with the tea plant, the Camellia sinensis plant. Many different varietals and many aspects of terroir and then the craftsmanship and people that make the tea,” Sebastian Beckwith on The Restaurant Guys Podcast 2012
Bio
Sebastian Beckwith was a trekking guide in Bhutan and northern India, he first fell in love with tea. Since founding the company, he has returned to Asia several times each 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. He has lectured at Columbia University with integrative health expert Dr. Andrew Weil, and has led educational seminars on tea at The French Culinary Institute, the Institute of Culinary Education, and The American Museum of Natural History.
In 2018, he published A Little Tea Book, a pocket guide to the wide world of tea.
Info
In Pursuit of Tea
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