A premium tea station runs six teas: masala chai, adrak chai, Kashmiri kahwa, jasmine green, chamomile and lemongrass-ginger. Chai and tea stations start at about ₹90 per guest — the lowest per-guest rate of any setup we run — and one counter pours 150 or more cups an hour.
Key takeaways: the numbers behind this post
These are the hard numbers behind this post, in one block. They are indicative "from" figures for planning a chai & tea station — a firm quote still depends on your date, city, guest count, service hours and menu.
- From per guest
- ₹90/guest
- Chai & Tea Station, our lowest rate
- Menu size
- 6 teas
- Two chai, one kahwa, three light infusions
- Cups per hour
- 150+
- Per counter — the brew is batched, not made to order
- Minimum guests
- 50 guests
- Kulhad upgrade available per cup
In short: A premium tea station runs six teas: masala chai, adrak chai, Kashmiri kahwa, jasmine green, chamomile and lemongrass-ginger. Chai and tea stations start at about ₹90 per guest — the lowest per-guest rate of any setup we run — and one counter pours 150 or more cups an hour.
How to build the board: six menu slots
Menus fail in two directions — too narrow and guests feel short-changed, too wide and the queue crawls while people deliberate. The fix is to think in slots rather than in drinks. Fill each slot once from the list we can pour for a chai & tea station and the board almost designs itself.
| Menu slot | How many | Picks from our list | Why the slot exists |
|---|---|---|---|
| Core hot | 3 | Kashmiri Kahwa, Green Tea, Lemon Iced Tea | Carries 60–70% of all orders at most Indian events |
| Core cold | 2 | Green Tea, Lemon Iced Tea | More than half of all orders between April and June |
| Non-coffee lane | 1–2 | Masala chai, fresh lime soda or hot chocolate | Roughly 40% of Indian guests pick the non-coffee option |
| Seasonal special | 1 | Adrak Chai | What makes a menu feel considered rather than generic |
| Signature | 1 | Named for the host, the couple or the brand | Consistently the most photographed and most talked-about item |
| Off-menu, on request | Unlimited | Decaf, oat and almond milk, sugar-free syrups | Keeps the printed board short without turning anyone away |
That is eight or nine drinks on the board — the practical ceiling before queue times start to climb. Everything we can pour: Masala Chai, Adrak Chai, Elaichi Chai, Kashmiri Kahwa, Green Tea, Lemon Iced Tea. Dietary options are available on request; flag them on the printed board so guests do not have to ask at the counter.
Menu ideas
Masala chai, adrak chai, Kashmiri kahwa, jasmine green tea, chamomile and lemongrass-ginger are a balanced lineup.
We'll build the menu board around your crowd
Send your date, city, venue and guest count and you will have a menu plus a costed per-guest number within two hours. Or call +91 96731 98867 and we will price it on the call.
How to design a menu guests remember
This is the process in practice rather than in theory — each step is where a real event either stays on track or starts to wobble.
- 1
Fill the six slots once each
Step 1Core hot, core cold, non-coffee, seasonal, signature, off-menu. Green Tea, Lemon Iced Tea, Masala Chai makes a dependable spine for the hot slots; the rest follows from season and crowd.
- 2
Give the non-coffee option its own queue
Step 2Roughly 40% of Indian guests pick chai, a mocktail or hot chocolate over coffee. A separate lane for them is the cheapest capacity you can buy at any event above about 150 guests.
- 3
Let the season pick the special
Step 3Iced lattes and cold brew through summer, masala chai and mocha through monsoon, hazelnut and spiced lattes through winter. Seasonality is what makes a menu read as considered.
- 4
Name one signature drink
Step 4After the couple, the company or the product being launched, ideally in a brand colour. It is reliably the most photographed and most talked-about item on the counter.
- 5
Hold everything else off-menu
Step 5Decaf, oat and almond milk and sugar-free syrups are available on request without cluttering the board. Flag the dietary options on the board itself so nobody has to ask.
- 6
Print the board and brief the baristas
1 week beforeA printed menu board cuts questions at the counter dramatically, which directly speeds the queue. Lock the board a week out so the print and the briefing match.
Frequently asked questions
How much does a chai counter cost per guest?
Is the chai made fresh at the counter?
Can you serve tea in kulhads?
Which teas work best for a corporate event?
How many drinks is too many on the board?
Do you offer vegan, sugar-free and decaf options?
Can we add a signature drink of our own?
How we know what guests actually order
We would rather show the working. Since 2016 our crews have run 5,000+ events and served 2.5M+ cups in more than 60 Indian cities, and the figures above come from those bookings rather than from a market survey.
- ●Order mix counted from the drinks actually served, not from what planners expected
- ●Menu-size guidance tested against queue times at real counters
- ●The non-coffee share measured across Indian corporate and wedding crowds
- ●Seasonal splits taken from the same months year over year rather than from one event
What a quoted rate includes
- Brass kettles & kulhads
- Chai wala in ethnic attire
- Snacks pairing option
- Herbal tea selection
What it excludes
- 18% GST, invoiced separately on every booking
- Travel, transport and stay for venues outside city limits, charged at cost
- Venue-supplied floor space, power points and water access
- Overtime beyond the booked service window, billed hourly
- Menu items outside the agreed list, and print production beyond the standard counter wrap
Who this post is for
- Hosts choosing a drinks list and unsure whether they have too many options or too few
- Planners who want one photographed, talked-about signature drink
- Anyone catering to a mixed crowd of coffee drinkers, chai drinkers and non-caffeine guests
Published 8 January 2026 · last reviewed 15 September 2026 by the Barista Station events team · +91 96731 98867
