What it tastes like
Indian spice against green tea rather than black, which produces something lighter than chai and more interesting than plain green. The warmth is there but the cup never turns heavy, because there is no milk to carry it.
Where it earns its place
For the customer who wants the familiarity of masala without the milk and weight of chai. Good in offices, wellness-leaning cafés and afternoon service.
What to add
Hot, without milk — adding milk turns it into a worse version of a chai you could brew properly instead. A little honey suits it if sweetening is wanted.
Getting the water right
Green tea is the one tea a counter can ruin by being efficient. Boiling water strips it — the leaf gives up its bitterness before it gives up its aroma, and what arrives is astringent and flat. The declared 70 to 80 degrees is not fussiness; it is the difference between the cup you paid for and a cup nobody finishes. In practice that means taking the kettle off before it boils, or letting it stand a minute after it does, and steeping for two to three minutes rather than leaving the leaf in while you serve someone else. This is orthodox leaf, so it will also take a second infusion — the first is bright, the second is rounder and softer, and both are worth serving.
Green Tea
