Green Chai with Fennel Seeds and Fresh Mint
Green chai steeped at 85 °C with lightly crushed fennel seeds and fresh mint, finished with honey and lemon: warm spice, anise sweetness and a cool green finish.
Green chai already has a head start for this cup: ginger and cardamom are in the blend, and fennel and mint belong to the same family of after-dinner flavors. Together they make a warm, aromatic drink that reads as spice first and green tea second.
The green tea base keeps the cup at level 2 on our caffeine scale, and it carries the L-theanine every tea from Camellia sinensis has, listed here as a component and not as a promise. The spices do the rest of the talking.
Fennel seeds contribute a subtle anise sweetness that rounds out the spice profile. Lightly crushing them before brewing releases their essential oils and brings the anise note forward.
Drink it after a big meal, the way spiced infusions have been taken at the end of dinner for centuries, or as a morning ritual to start the day with warmth and intention. The catalog places green chai mid-morning and early afternoon, so it also fits the hours when a black chai would feel like too much.
Ingredients
- 1 green chai tea bag or 2 tsp loose green chai (about 2.5 g)
- 1 cup hot water (85 °C)
- 1/2 tsp fennel seeds, lightly crushed
- 4–5 fresh mint leaves
- 1 tsp honey
- Squeeze of lemon
How to make it
- 1Crush fennel seeds lightly with the back of a spoon to release oils.
- 2Place green chai tea and fennel seeds in a cup. Pour hot water (85 °C, not boiling) over them.
- 3Steep for 4 minutes. Add mint leaves in the last minute of steeping.
- 4Strain, stir in honey and a squeeze of lemon. Serve warm.
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