The citizens of both London and Boston often had their first taste of tea while visiting coffee houses where barrels of ready-made coffee, tea, and cocoa were prepared every morning for customers – mostly male – who visited throughout the day.
In the 1878 edition of The Coffee Publichouse: How to Establish and Manage it, the London author warns coffee house owners about making poor tea –
Inferior tea is not economical in use. The preparation of the tea should be very carefully attended to, in order that it may he strong, wholesome, and refreshing. It should be made like coffee, with water, in a boiling state, poured into a vessel previously warmed.