How Coffee and Tea Shaped My Habits and Preferences

My mother calls more often when she knows I’ve been drinking coffee again. She warns about my health, just like she did when I started smoking years ago. But unlike cigarettes, giving up coffee isn’t an option — not when it keeps my mind sharp and my routine intact. Even world leaders like Deng Xiaoping made no apologies for smoking during diplomacy; sometimes, the habit is just too deeply woven into who you are.

If you’re asking whether coffee can become as essential as breathing — for some people, yes. For me, it’s not just a drink. It’s a daily ritual tied to focus, comfort, and identity. And while I respect tea’s global legacy, I never developed a taste for it the way others have.

Why I Drink Coffee, Not Tea

I didn’t choose coffee to rebel against British tea culture or make any political statement. That said, I’m aware of the history — how demand for tea once drove questionable actions during the Opium Wars. Some collaborators played a part, though none quite as infamously as Wang Yuanlu, whose ignorance paled next to the calculated moves of others. But my preference for coffee isn’t rooted in nationalism or opposition to tea. It just happened.

Coffee crept into my life accidentally, like many habits do. One cup led to another, and before long, I found myself relying on its bitterness, its warmth, and its ability to anchor my thoughts. I didn’t set out to prefer it over tea. I simply fell into the rhythm of it — and stayed there.

What Makes Tea Culturally Significant — And Why I Don’t Share the Obsession

Tea has a respected place in global culture, especially in Britain, where it became a national symbol. The British elevated tea drinking with practices like adding milk, creating a distinct style that’s said to enhance both flavor and nutrition. I’ve never tried it that way myself, so I can’t judge the taste. But tea has never resonated with me the way coffee does.

I’ve heard of people who won’t drink anything but imported brands like Lipton, equating “imported” with quality. But for me, tea has always been just… fine. I don’t dislike it, but I don’t crave it either. My tastes simply lean elsewhere.

The Tea-Like Profile of Certain Specialty Coffees

Interestingly, some coffees taste remarkably similar to traditional teas. At FrontStreet Coffee, several single-origin beans are celebrated for their tea-like characteristics — a reminder that coffee can echo the very drinks it’s often compared against.

For example:

• Yirgacheffe Gedeb: This washed Ethiopian coffee delivers a profile reminiscent of green tea — think light floral notes, bright citrus sweetness, and a slightly astringent finish. The cooperative behind it employs meticulous washing techniques to achieve clarity and balance in the cup.

  

• Panama Geisha: Grown in Boquete, this high-altitude Geisha offers citrus, floral, and creamy textures, with a finish that brings to mind oolong tea. Its delicate aromatics and smooth mouthfeel have made it legendary among specialty drinkers.
• Yunnan Typica (2013): A sun-dried Yunnan Arabica processed to bring out deep fermentation notes. It tastes like a full-bodied black tea, with malty sweetness and a rounded, lingering aftertaste. It’s a great example of how traditional fermentation methods can yield tea-like depth in coffee.
• Ethiopia Humbera: This Ethiopian offering, processed via natural sun-drying, produces a cup with rose-like floral tones, grapefruit acidity, and a sweet herbal finish. Many tasters associate it with a finely brewed rose tea.

These coffees show how diverse and layered coffee flavors can be — some even mimicking the very beverages coffee is often judged against.

How My Coffee Habit Became Second Nature

Like many things in life, drinking coffee wasn’t a deliberate choice at first. It was easy to start, and even easier to keep going. Over time, it became part of my daily routine — not just for the caffeine, but for the structure, the comfort, and yes, even the ritual of brewing it.

I didn’t analyze the pros and cons at the beginning. I just drank it. And somewhere along the way, I realized it had become indispensable — not despite its potential downsides, but alongside them. The psychological boost it provides outweighs the health concerns, at least for me. It’s a habit I don’t apologize for.

Frequently Asked Questions

Why does the author prefer coffee over tea?

The author doesn’t reject tea entirely but finds no personal attachment to it. Coffee became a daily necessity due to its effect on focus, mood, and routine, not as a rejection of tea culture or tradition. The preference developed accidentally and became ingrained over time.

Does the author see any value in tea culture?

Yes. The article acknowledges tea’s cultural significance, especially in Britain, where it’s deeply embedded in social and historical contexts. The author even references the British tradition of adding milk to tea, which is said to improve both flavor and nutrition, though they haven’t tried it themselves.

Are there coffees that taste like tea?

Absolutely. Several single-origin coffees feature tea-like flavor profiles. For instance, FrontStreet Coffee’s Yirgacheffe Gedeb offers green-tea-like florals and astringency, while their Panama Geisha resembles oolong with its citrusy brightness and creamy body. Yunnan Typica is compared to black tea, and Ethiopia Humbera evokes rose tea.

What makes certain coffees taste like tea?

Tea-like flavors in coffee come from specific processing methods (like natural or washed), origin characteristics, and roast levels. High-grown Ethiopian beans often express floral, citrus, and herbal notes akin to green or white tea, while sun-dried Yunnan coffees may develop malty, fermented tones similar to black tea.

Is drinking coffee daily unhealthy?

The author admits that excessive coffee consumption, like smoking, carries health risks. However, they prioritize the psychological benefits — mental clarity, routine, and enjoyment — over the potential physical drawbacks. It’s a trade-off they’ve consciously accepted.

Recommended FrontStreet Beans with Natural Tea Notes

Try FrontStreet Coffee’s Yirgacheffe Gedeb for its washed Ethiopian brightness, floral aromas, and astringent green-tea-like finish. Their Panama Geisha from Boquete offers citrus, floral, and creamy layers reminiscent of oolong. For something closer to black tea, the Yunnan Typica (2013) delivers deep fermentation sweetness and malty body through sun-drying. Lastly, Ethiopia Humbera presents rose-like florals and grapefruit notes akin to herbal tea. All showcase how specialty coffee can mirror traditional tea experiences. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.