From what I can tell, a good cup of tea has three key parts to it:
- The tea: tea bag, basket etc…
- The temperature of the water.
- The time that the tea is steeped in the water.
Sure, like all things there’s nuance, but the fundamentals are pretty simple.*
So why do some cafés just throw a bag into some hot water and hope for the best?
When was the last time you got a small timer with your tea to let you know the ideal steep time?
For most cafés, the tea drinkers aren’t the key focus. This is the “small stuff.”
But how many tea drinkers would a small café need to impress before the repeat business shifts the bottom line? Maybe not as many as we would think.
The small stuff supports the big stuff.
*No tea expert here. Apologies if I’ve left out something critical.
