Adapted from DoMatcha and Easy Hiking Recipes
This recipe is a real refresher after a long day of hiking, or anytime the weather gets hot! The cucumber and Tencha meld well together to create a subtly sweet tea. Use a cold-brewing method to infuse the Tencha green tea, which brings out the tea’s natural sweetness.
Ingredients
- 2 DoMatcha 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
Method
- 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!
- You can also make this recipe using matcha instead of tencha. Whisk up a teaspoon or more with a tablespoon of hot water. Stir into the cucumber water, and serve.
