Ingredients
Method
- Bring 7 cups of water to a boil. Remove from heat, add the green tea bags, and steep for 8–10 minutes. Squeeze the tea bags well, discard them, and let the tea cool completely.
- Peel the cucumber and cut it lengthwise in half. Scoop out the seeds with a spoon. Blend until smooth, or grate on a box grater if you prefer more texture in the drink.
- Finely chop the mint leaves and gently muddle them to release their aroma. Squeeze the fresh lime juice and set aside.
- In a large pitcher, combine the cooled green tea, cucumber puree, chopped mint, lime juice, and honey. Stir thoroughly until evenly mixed and lightly sweetened.
- Refrigerate for at least 4 hours, ideally overnight, to fully develop the flavor.
- Fill glasses with ice, pour over the chilled tea, and garnish with cucumber slices and fresh mint.
Notes
• Japanese green tea works best for a clean, grassy profile.
• Do not over-steep the tea or it will become bitter.
• For a basil-forward version, replace half the mint with fresh basil.
• This tea keeps well refrigerated for up to 48 hours.
• Skip the honey entirely for a zero-sugar hydration drink.
• Do not over-steep the tea or it will become bitter.
• For a basil-forward version, replace half the mint with fresh basil.
• This tea keeps well refrigerated for up to 48 hours.
• Skip the honey entirely for a zero-sugar hydration drink.