Tea Blog

In a recent book column, I mentioned coming across a book about coffee—of all things. Let me be clear: I have not gone over to the dark side. I’m still firmly committed to tea, but the concept behind the book was intriguing nonetheless.

The book in question is The Coffeeist Manifesto: No More Bad Coffee! by Steven D. Ward. In brief, it aims to show coffee lovers how to make the best possible cup—whether at home or in a café setting.

I haven’t actually read the book (my interest in coffee only goes so far), but one idea stood out. The author suggests that making a great cup doesn’t require as much effort as people might think:

Fact: Making very good coffee is not that hard. With a minimal investment in time and education, you can produce the best cup you’ve ever had in your own kitchen. This book explains why large commercial coffee chains often can’t match that level of quality.

That argument applies to tea as well—at least to a point. While I wouldn’t say making excellent tea is effortless, mastering the basics goes a long way. Pay attention to water temperature, steeping time, and leaf quantity, and you’re already well on your way.

Of course, none of that matters if you don’t start with good-quality tea. Finding quality leaves isn’t difficult, but it does require a bit of effort and exploration.

As for the idea of a “minimal investment,” it’s worth remembering how many cups a single quantity of tea leaves can produce. What might seem expensive upfront often turns out to be quite economical—especially compared to buying tea outside the home.

And while I don’t have much experience with tearooms and teahouses, their steady growth in recent years suggests that finding a good cup outside the home is becoming easier. With a bit of careful selection, you can likely find a cup that’s at least satisfying, if not exceptional.

See more of William I. Lengeman’s articles in this archive of tea commentary and reviews.

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