Quick answer. The most common question from HR and admin teams is what to provide beside — or instead of — tea and coffee. The realistic options for Indian offices: herbal broth sachets such as moringa Dip Soup (savoury, caffeine-free, run on the same hot-water point as tea), green tea and herbal tea bags, buttermilk in warmer months, and an infused-water station. The deciding factors are preparation infrastructure, shelf life, and whether employees will actually switch — which is why pilots beat mandates, and why most offices add options beside tea and coffee rather than removing anything.
| Option | Infra needed | Shelf life | Caffeine | Sugar | Notes |
|---|---|---|---|---|---|
| Herbal broth sachets (e.g. moringa dip soup) | Hot water only | Packaged — months; check the pack | None | None | The savoury option; verify preservative policy on the pack |
| Green tea bags | Hot water only | Long | Some | None unless added | Familiar, easy adoption |
| Herbal tea bags (tulsi, chamomile) | Hot water only | Long | Typically none | None unless added | Variety drives adoption |
| Buttermilk / neer mor | Refrigeration + daily supply | Same day | None | None | Strong South Indian fit; perishable |
| Infused-water station | Dispenser + daily fruit | Same day | None | Minimal | Low cost, high visibility |
| Packaged juices | Refrigeration | Long | None | Often high — read labels | Usually not the wellness upgrade it looks like |
What makes a drinks program stick
Three patterns show up in offices that get adoption. First, pilot with one team or one floor before a rollout — uptake data beats opinions. Second, keep tea and coffee available; removing them breeds resentment and kills the program. Third, place new options at the existing hot-water point, not a separate counter — the drink has to be on the path people already walk. For the full program design, see the workplace nutrition programme playbook and the wellness ROI calculator.
Where each option fits (honestly)
- One savoury, caffeine-free warm option → broth sachets; they run on tea infrastructure.
- Familiarity and easy adoption → green and herbal tea bags.
- A cold, traditional option in season → buttermilk, if daily supply is workable.
- Visibility on a small budget → an infused-water station.
Frequently asked questions
What can a company provide instead of tea and coffee?
The realistic additions are herbal broth sachets, green and herbal tea bags, buttermilk in season and an infused-water station — all of which run on existing pantry infrastructure. Most offices add these beside tea and coffee rather than replacing them outright.
What drinks belong in an employee wellness program?
Caffeine-free and unsweetened options employees will actually pick: at least one savoury choice such as a broth or buttermilk, one herbal tea range, and good plain water. Variety matters more than any single “best” drink.
How should we choose between the options?
Check four things: the preparation infrastructure each needs, shelf life and storage, caffeine and added sugar, and the supplier’s labelling and testing. Then pilot with one team before rolling out.
Do employees actually switch from tea and coffee?
Partially — and that is enough. The realistic pattern is employees keeping their morning tea or coffee and moving afternoon rounds to caffeine-free options when those are freely available.
