This recipe is a real refresher after a long day of hiking, or anytime the weather gets hot! The cucumber and green tea meld well together to create a subtly sweet tea. I use a cold-brewing method to infuse the tea, which brings out the tea’s natural sweetness. I used DōMatcha’s Organic Tencha Green Tea, which has a particularly rich, sweet flavor, though you can use other types of green tea as well 🙂
- 2 DōMatcha Tencha Green Tea teabags
- 8 cups water (cold)
- 20 thin slices of cucumber (1 small cucumber or half of a large cucumber)
- Lemon slices
- 1-3 tablespoons fresh herbs (mint, lemon balm, lemon verbena, rosemary, thyme, spearmint, etc.)
- Agave syrup
Place the cucumbers, water, and teabags in a pitcher. If you’re adding herbs, “bruise” them by rolling them between your hands for a few seconds, and add them into the pitcher. Place the pitcher in the fridge overnight.
When you’re ready to serve, remove the teabags and garnish with lemon slices. Add a couple tablespoons of agave syrup to sweeten to taste!