Heat the water to 75–80°C / 167–176°F, add the green tea bags, and steep for 2–3 minutes only — green tea over-extracts fast and bitterness here will kill the drink. Remove the tea bags without squeezing.
While the tea is still warm, add the light brown sugar and stir until fully dissolved, then add the lime zest, cover, and let steep for 8–10 minutes to extract aromatic lime oils without adding extra acidity.
Strain the tea through a fine-mesh sieve into a bowl or measuring jug, removing all zest, and let the lime-infused green tea extract cool completely.
Add the cucumber chunks to a blender with the lime juice and water and blend until completely smooth; keep the skin on, as that’s where the cucumber aroma lives, and do not dilute further at this stage. For clearer consistency, strain the base.
Pour the cooled green tea extract into a large pitcher, add the blended cucumber mixture, and stir gently. Add 1.5 L of ice-cold water to start, then taste and adjust with up to 1.8 L total depending on how juicy the cucumbers were — the final drink should be light and cooling, not vegetal or thick.
Refrigerate for 1–2 hours until fully cold and flavors are integrated.
Fill glasses with ice, pour over the green tea cucumber drink, and garnish with cucumber slices and optional lime peel twists.
