A good tea menu has a black tea that takes milk, a green tea, an oolong, a herbal blend and one thing that changes with the season. That is enough for almost any café.
What it does not need is twenty choices, three kinds of chai or a tea nobody on the team has tasted.
Each tea on the list should have a brewing card behind the counter: grams, water temperature and time. If the team can make it the same way every time, guests come back for it.
