Not the same, but I switched to tea mostly for aesthetic reasons, and after a brief adjustment period, I’m finding it a lot more fun an varied than coffee drinking. And easier to find v low caffeine, or tasty 0 caffeine teas of as many varieties as you can imagine.
I’ll still have a social coffee every now and then, but anyway I’d recommend it, at least to check out. It’s like discovering scotch after a lifetime of beer drinking.
I assume your are either not interested in loose tea or not there yet.
Once you reach temperature sensitive teas (like japanese greens) that are additionally sensitive to hard water it quickly becomes difficult to brew tea at work/not at home.
Personally I started to bring a 400ml thermos (about my usual cup) and on some days my 1L thermos.
Both my thermos keep a 70°C tea warm (probably 50°C) even until end of work and so temperature doesnt become an issue but instead oxidadation. Greens like to become a faint brown color and change their taste. Sometimes for the better, sometimes not.
Not the same, but I switched to tea mostly for aesthetic reasons, and after a brief adjustment period, I’m finding it a lot more fun an varied than coffee drinking. And easier to find v low caffeine, or tasty 0 caffeine teas of as many varieties as you can imagine.
I’ll still have a social coffee every now and then, but anyway I’d recommend it, at least to check out. It’s like discovering scotch after a lifetime of beer drinking.
Try eplaining tea to others though.
Every time I am on-site I get asked for two options: Coffee or water.
That’s why I bring a bag or two in my breast pocket when I go out!
I assume your are either not interested in loose tea or not there yet.
Once you reach temperature sensitive teas (like japanese greens) that are additionally sensitive to hard water it quickly becomes difficult to brew tea at work/not at home.
Personally I started to bring a 400ml thermos (about my usual cup) and on some days my 1L thermos.
Both my thermos keep a 70°C tea warm (probably 50°C) even until end of work and so temperature doesnt become an issue but instead oxidadation. Greens like to become a faint brown color and change their taste. Sometimes for the better, sometimes not.