As was mentioned upthread Frappucino is a trademarked term used only by Starbucks. That’s like being surprised that a McClam Clowder Soup was made by McDonalds.
As to the rest of your post: get a haircut, hippy. 
Nyah, nyah.
And another thing, how on earth do they get brewed green tea green enough to color the rest of the stuff in the drink? Green enough to catch the attention of folks walking down the street?
I drink a lot of green tea, none of which looks like green ink.
Good lord, what kind of crapass Starbucks did you go to where the person at the espresso machine didn’t know how to make a cappuccino? That’s one of the first drinks you learn when you learn bar. It’s not hard, either – shots, half milk, half foam. Making good foam in quantity takes practice, but overall the drink is not hard to make.
I’m guessing either the person at the machine had a craptacular trainer, or it was a “licensed” store (was it inside another store, like a Barnes and Noble?)
Which store was it? I want to make sure I never go to that one.
It was a starbucks between Benicia and Vallejo in California. The other guy came and dumped the milk and started fresh. I had asked for dry, and it seemed to take him a while.
The old school double cap I grew up with was two espresso, one steamed milk, and some dense foam on top. What we get now seems closer to a latte.
But that was back when the shots were actually pulled. Few do that now, which is probably a good thing.
Problem is, I think, that Starbucks seems to have somehow become the standard.
Quantity equals expertise, I guess.
I still don’t see how they manage to make a drink noticeably green using just tea.
By “shots being pulled” d’you mean the type of machine where you measure ground espresso from a grinder, tamp it carefully, slot the resulting full portofilter into the machine, hit brew, and watch the timer to make sure it pulls correctly?
The majority of Starbuckses used to use that kind of espresso machine (usually a La Marzocco), but they have switched them all to a more automatic machine (usually a Verissmo), where most of the measuring and tamping is done by the machine itself. This is done partly for speed reasons, but more importantly to reduce the amount of repetitive stress injuries incurred by baristas. I myself was off work on disability for two months because of espresso machine-induced carpal tunnel syndrome, and it sucked. Plus it’s a losing proposition for Starbucks, because the store is short a trained employee and they have to pay worker’s comp.
My understanding is that the green tea frappuccinos and lattes are made with dried tea leaves of some sort.
I squandered 3-something of my hardearned dollars on a green tea latte on Friday. I thought it would be the Starfrock’s equivalent of a Snoregon Chai Green Chai latte (pretty darn tasty). What a crock. First, it was flavoured with a Lil Debbie’s cake worth of sugar. Second, the green tea part of it (.0000008%) had a fishy edge around it that I just couldn’t get over. I was walking back to my cage (office) and was about to chuck it in the garbage when a homeless man asked me if he could have it. I handed it over, but I swear, I felt bad subjecting him to that shit. If I hadn’t left an irritating attorney hanging on a phonecall, I would have doubled back to Starfrocks to buy him a frapamachiwhatever.
Pulled means all you said right up to “hit brew”, where instead they’d pull on a handle to actually pump the water (steam) through the coffee. It looked like a bartender pulling your favorite beer. With another type, I think, they’d open a valve which let the steam go through the coffee. I never made the espresso, I watched the pros, then I drank the results. It took somewhat longer to get a drink back then.
BYW; Do Starbucks workers know what “crema” is?
About the tea. There is a tea, or a method, where the green tea is powdered. The beverage is drunk leaves and all, and your fortune remains in the bottom of the cup. 
I’m going to have to go look at one of these fraps to see how green it is. My imagination is probably blowing things way out of proportion.
That beautiful pale layer at the very top of a well-pulled espresso shot. You can always tell when someone’s let a shot sit too long, or even let it pull too long, because the crema’s nearly gone, the body’s dull and dark, and the heart is pretty much vanished. (I’ve been known to point to shots in the posters hanging in the stores and say “Dude, those are some OLD shots!”) Baristas are taught about these three components of the shot, and in fact some stores have diagrams among the art on the walls of the stores.
Until mid-May, every Starbucks retail store should have large posters advertising the blackberry grean tea Frappuccino, in and amongst all the Akeelah and the Bee crap. They’re a pretty accurate depiction of the color.
Did you see 60 minutes last night?
That guy was in hog heaven. 
mangeorge
Here’s a picture of the beverage. It’s pretty damn green, which is weird and kind of gross, considering. Maybe they taste good, I dunno. Unlikely to find out any time soon either.
I will confirm that they DO taste good. I definately enjoyed it.