The specialty coffee culture has evolved significantly over the past decade, drawing inspiration from various industries, including craft beer, wine, and chocolate. However, one often overlooked influence is the tea industry, which is steeped in tradition and rituals that emphasize mindfulness, hospitality, and connection. This article explores the similarities and differences between specialty coffee and tea, focusing on the influence of tea ceremonies worldwide, quality assessment protocols, and brewing methods. Tea ceremonies, such as the Japanese sadō and Korean darye, emphasize mindfulness and sensory experiences, similar to specialty coffee's focus on detail and ritual. Quality assessment in both industries involves careful consideration of factors like climate, terroir, and processing methods, although tea lacks a universal grading system. Brewing methods in both specialties require precision, but each has unique variables and techniques. The article also discusses the potential for further collaboration and mutual inspiration between the two industries, particularly in competitions and mindfulness practices. Ultimately, the synergy between specialty coffee and tea offers exciting opportunities for innovation and cultural exchange.
Enjoying the read? Subscribe for free to one of the fastest-growing newsletters and get weekly coffee news (TL;DR updates) delivered right to your inbox.