How a San Francisco Tea Bar Brews with Coffee Gear

If you’re tired of the same old coffee shops but find traditional teahouses either too formal or hard to connect with, there’s a place in San Francisco where tea feels fresh, experimental, and social. It looks like a sleek café, but it’s entirely dedicated to tea—and it’s drawing in a new generation of tea drinkers using techniques you’d usually see in a specialty coffee shop.

At Samovar’s four locations across San Francisco, founder Jesse Jacobs serves teas including Japanese matcha, Indian masala chai, Chinese oolong, pu’erh, jasmine, English breakfast, and South African rooibos. He achieves precision brews—like 7 grams of tea steeped in 195°F filtered water—using high-tech tools such as tablet-controlled glass crucibles and automated brewers, alongside classic manual methods.

The Vision Behind Samovar: A Modern Tea Experience

Jesse Jacobs, originally from Boston and once immersed in the high-pressure tech scene of San Francisco, opened his first Samovar location in the Castro District over a decade ago. Burnt out from corporate life, he sought something more human—something that slowed people down. He realized the tea industry hadn’t evolved much in decades, and saw an opportunity to bring the same kind of innovation that had transformed coffee to tea culture. His goal wasn’t just to sell tea, but to help people “remember what it means to be human”—to unplug, reconnect, and take a moment of stillness in a hyper-connected world.

How Modern Tools Elevate Traditional Tea Brewing

Samovar’s aesthetic blends Scandinavian minimalism with a science-lab feel: white walls, concrete benches, neat rows of white clay cups, and—most strikingly—high-tech gear like glass crucibles regulated by tablets, bubbling brewers, large brass kettles, and lab-inspired equipment. Jacobs calls this approach “future craft.” For example, certain teas are brewed using precisely 7 grams of leaves in 195°F filtered water, with temperature and timing controlled digitally to optimize extraction. This method brings consistency and accessibility to teas that traditionally required deep ritual knowledge. The setup allows for both high-precision automated brewing and traditional manual preparation, catering to both newcomers and tea enthusiasts.

A Global Tea Menu with Local & Sustainable Roots

The drink menu spans global traditions: try the chocolate pu’erh or turmeric spice blends, or go classic with Earl Grey or jasmine. Beyond loose-leaf options, Samovar offers creative tea-based beverages with additions like citrus, honey, milk, and spices. Many American visitors encounter these diverse tea styles for the first time in this welcoming space. Jacobs sources nearly all teas organically, supporting sustainable farming and small-scale producers. He highlights a favorite tea farm in Hawaii, run by a New York couple who transitioned from office jobs to volcanic slope agriculture. Jacobs buys their handmade, small-batch teas directly, appreciating their artisanal aging process akin to winemaking. These relationships extend across China, India, and Japan, with a commitment to preserving traditional tea craftsmanship while integrating modern sustainability.

Frequently Asked Questions

What kinds of tea can you try at Samovar in San Francisco?

Samovar serves a wide range of teas including Japanese matcha, Indian masala chai, Chinese oolong, pu’erh, jasmine, English breakfast, and South African rooibos. They also offer flavored blends like chocolate pu’erh and turmeric spice, as well as tea-based drinks with milk, citrus, honey, and spices.

How does Samovar use coffee equipment to brew tea?

Samovar uses tablet-controlled glass crucibles and other high-tech brewers to precisely control variables like water temperature (e.g., 195°F) and tea quantity (e.g., 7 grams). These tools allow for automated, repeatable brews similar to specialty coffee methods, improving accuracy and accessibility for customers.

What is the philosophy behind Samovar?

Founder Jesse Jacobs created Samovar to help people slow down, disconnect from the fast-paced digital world, and reconnect with others. He aims to revive the human element in tea drinking and bring a meditative, community-focused experience into a modern setting.

Where does Samovar source its tea from?

Samovar sources teas globally, including from small farms in China, India, Japan, and Hawaii. The brand emphasizes organic ingredients and direct relationships with farmers, such as a Hawaiian couple growing tea on volcanic slopes using artisanal methods.

What inspired Jesse Jacobs to start a tea business?

Jesse was inspired by burnout from his tech job and a desire to create a business that helped people find calm and human connection. Seeing little innovation in the tea industry, he aimed to bring the same evolution that coffee had undergone to the world of tea.

Recommended FrontStreet Beans for Tea-Like Coffee Experiences

If you enjoy the nuanced, complex profiles of specialty teas, try FrontStreet’s Yunnan Arabica for its fruity sweetness and tea-like body, or their Ethiopia Humbera for vibrant floral and citrus notes reminiscent of high-end green and white teas. For something earthier, their Classic Blend offers a balanced profile with hints of dried fruit—great for those who like pu’erh-like depth. All are freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.