Bruh. What kind of coffee are you buying?

1. Tea quality really matters. Almost all of the supermarket stuff in ultra fine bags is literally the leftover dust from actual tea making. (Looking at you, Tetley)

2. Steep time and water temperature. Oversteeping make it bitter, which is unfortunately how most older people grew up serving it. Some teas need 5 minutes at 95C(Rooibos); other need a minute at 80C(most greens)

You haven't had good tea or coffee then. The quality of the tea or beans, water temp, steep time, water quality, brew method can make or ruin any cup of coffee or tea. Get yourself to a nice local roaster or tea shop and have them brew you a cup. Can't speak thoroughly on tea but for the best coffee order a pour over (chemex or v60 if they offer options) of a single origin bean (usually on their specials menu) that has tasting notes that sound good to you. Alternatively get an espresso of a single origin bean if you'd rather get punched in the face with coffee flavor. Guaranteed it'll be unlike any coffee you've had before

Then it's not tea, it's an infusion or decoction.

Tea is made from a specific plant, the tea shrub (Camellia sinensis).

These infusions might be called tea, but they are tea in the same way as a hotdog is a heated companionable mammal.

Except if you talk about Kukicha, then it's made from the stems of the tea shrub. The important part here is the tea shrub. Without tea in it, it just ain't tea.