Can tea knock off coffee’s claim to fame to snatch the crown of Australia’s most loved beverage?

With cracks in coffee’s pricing power, tea is stepping into the cafe spotlight, ready to spill its leaves and challenge coffee’s dominance, writes Gary Martin

Tea is mounting a challenge after coffee price hike, Gary Martin writes.

With the cost of a cup of coffee set to brew up a storm in 2025, will the morning rush continue to be powered by coffee’s jittery jolt or soothed by the tranquil charm of tea?

Coffee has long reigned supreme in the cafe scene by captivating caffeine enthusiasts with its bold espressos, creamy cappuccinos and indulgent lattes.

But with cracks appearing in coffee’s pricing power, tea is emerging as the quieter, more affordable alternative.

And tea is no longer content to linger quietly on the menu’s sidelines.

It is stepping into the cafe spotlight, ready to spill its leaves and give coffee a run for its steamed milk.

While coffee’s dominance still feels unshakable, the rise of tea signals a quiet but significant cultural shift.

Coffee has become a staple of daily life, far beyond being just a drink.

Sharing a hot beverage.

From intricate roasting techniques to baristas treating latte art like a competitive sport, coffee has brewed itself into an everyday ritual.

Yet tea is gently steeping its way into routines by offering a softer and more reflective alternative to the espresso-fuelled rush.

And as coffee prices climb, tea’s affordability is making it even harder to ignore.

Once confined to Grandma’s teapot or a rainy day pairing with scones, tea has reinvented itself.

Today, it confidently takes its place in the cafe scene by boasting a dazzling array of varieties, health benefits and richly satisfying flavour profiles.

Leading the charge is matcha, a Japanese green tea made from finely powdered leaves.

With its vibrant hue, Instagram appeal and a caffeine boost as smooth as it is steady, matcha has captivated a new generation.

Tea.

Then there is chai, spiced and exotic, swirling into the cafe scene like a cinnamon-scented siren to entice even the most loyal coffee devotee.

Bubble tea, with its playful tapioca pearls, adds fun to the mix while premium loose-leaf blends bring a touch of luxury to the humble cuppa.

It is no longer possible to ignore the dents in coffee’s cafe crown.

The rise of oat milk lattes and the increasing popularity of “decaf by choice” orders have revealed the first cracks in coffee’s once-unshakable cup.

Tea is more than a passing trend. It is a steeping movement driven by changing tastes, health consciousness and a craving for something less intense than coffee’s percolated power punch.

Cafes themselves are starting to lean into tea’s allure.

Gone are the days when tea meant a sad, dusty bag dunked in lukewarm water.

Today’s tea offerings are as carefully curated as the finest single-origin coffee beans.

Flowering teas bloom elegantly in glass teapots, kombucha flows on tap and menus boast pages of poetic blends, elevating tea to an art form that demands attention.

Tea’s versatility has also played a key role in its resurgence.

While coffee culture has settled into its frothy groove, tea adapts effortlessly to trends and seasons.

Black tea is the world’s number one drink.

A steaming chai latte warms the soul on a frosty winter morning while a tall glass of iced tea refreshes on a sweltering summer day.

Coffee, with its hot-and-bothered personality, struggles to match this adaptability.

Even iced coffee can feel heavy under the summer sun – yet tea slips into every occasion like the effortlessly stylish guest at a party.

Tea’s health credentials further set it apart.

While coffee sparks debates about its impact on the body, tea largely sidesteps controversy and basks in its reputation as a wellness wonder.

Packed with antioxidants, vitamins and a list of benefits that includes reducing stress and boosting metabolism, tea is like a yoga retreat in a cup.

Coffee might wake us up but tea promises to keep us balanced, hydrated and calm as we navigate the day.

That is not to say coffee is ready to relinquish its crown without a fight.

Tea offers a large variety of types.

A cafe without the earthy scent of freshly ground beans feels, well, unthinkable.

For many, coffee represents more than a drink but a lifestyle.

Still, tea is carving out its place in the cafe landscape by offering an alternative that is less about intensity and more about intention.

It is a quiet rebellion against the over-caffeinated hustle – a gentle reminder to slow down and savour the moment.

Tea invites us to sip, not chug – to pause, not rush.

Whether tea will ever unseat coffee as the king of the cafe remains to be seen.

Coffee’s reign has been long and storied, steeped in tradition and ritual.

But if the cafe world has taught us anything, it is that tastes evolve and what feels permanent today can shift in the blink of a barista’s eye.

The next time you are in line at a cafe, scanning the menu for your usual flat white or long black, take a moment.

Consider the teas waiting quietly, their delicate blends offering a different kind of comfort.

You might just find yourself swayed by tea’s affordable and understated charm and join the growing ranks of those who believe that when it comes to the cafe crown, there is room for another contender.

Professor Gary Martin is a specialist in workplace and social trends