no need to attribute ignorance, here. Keeping a whole urn of hot tea freshly-brewed during all service hours for the five people (or less) per week who order it is a tremendous pain in the ass and a waste of man-hours. tea bags are inconsequentially small and keep more-or-less indefinitely. An urn of tea takes up a lot of space and lasts a shift at best.
in my part of the USA, our (cramped, limited) drink station space has two tea urns at all times and a coffee urn in the mornings (mostly for the employees.) the tea urns are full of the tea people order regularly: sweet and unsweet, both cold. you want hot? no problem! here’s your bag.
I like tea. I get the organic black teas from the health co-op so I can actually taste it when I make it. At home. At my restaurant, and all US restaurants, you’d have to be insane to waste your staff’s man-hours and counter space making decent hot tea–it’ll sit there unsold until the end of the shift and then thrown out every time. Sucks to be a “real” tea drinker over here, but there’s no way around it, I’m afraid.