I have been wondering where to put this post, Running, planning, other topics.... But since it deals with a tea shop I was wanting to get those that run shops suggestions.
I have been in the planning stages with some partners to start a coffee shop. They have brought me in for many reasons, one of which is I really like teas and they are more coffee drinkers. So over the past 4 months or so I have been visiting many of the local coffee shops to see how they "do" tea. From what I have seen is that they all serve the tea the same way, wheather loose or bagged I get the same temperature water. It really does not matter if I was to order a green an oolong or a black tea the water all comes from out of what I suspect is a 190 - 200 degree tap. This all brings me to the question is it worthwhile to have different water temps for different types of teas? If so what suggestions would you have in order to expidite the tea (for the to-go person) maybe keeping a tap for 180 water or one of these : Zojirushi set at different temps? OR is it even worth it and just do what everyone else does (I don't like that answer but its the cheapest way)
If the customer is going to spend money for a good tea I want to serve it the way it should be so they can really apprcieate the tea. I can really understand why someone would not like green tea if it has always been served at 200 degrees and steeps it for 5 min or more.
Suggestions, comments? Please
Also as a side point no one has ever given me any thing to put my used tea bag on after I am done steeping it. Anything will do better than wasting a bunch of napkins (how about a to go cup lid?)