Do you tolerate a lot of grounds in your coffee, or use a really course grind? I like the result of a French press except for all the grounds.
If you buy already ground coffee you need to tell the shop to make it coarser, tell them you need it for the French press they will know. If you buy the coffee online, you can usually chose the grade of grinding in the online shop.
It’s the opposite for an espresso machine, there you need it extra-fine.
Pre-packaged powder from the supermarket usually tastes like mud, because it’s not freshly grinded.
But usually I run on green tea, which you can always do Chinese style, by just putting the leaves into a glass with hot water and wait until they reach the bottom of the glass.