Name: Cucumber-Lime Iced Green Tea
Total time: 2 h 15 min
Ingredients: 2 tablespoons loose-leaf green tea; 3 cups hot water (175 degrees); 1 cup ice water; 1/2 English cucumber , shredded on large holes of box grater (about ½ cup); 2 tablespoons sugar; 1/2 teaspoon grated lime zest plus 1 tablespoon juice, plus slices for serving

Why This Recipe Works

For smooth and refreshing iced green tea with a cool twist, we used cucumber, lime zest, and lime juice. We started by brewing tea with 175-degree water to extract the aromatic compounds from the leaves. Then we cooled the extraction with ice water but did not strain it. By steeping the tea for an hour at this lower temperature, we could draw more flavor from the leaves without pulling out too many astringent compounds.

Before You Begin

Chinese green tea will produce a grassy, floral tea, whereas Japanese green tea is more savory. You can substitute decaffeinated tea if desired. Three tea bags can be substituted for the loose-leaf tea. To ensure that your water is at the proper temperature, start with 2½ cups of boiling water; add cold water, a little at a time, and stir with an instant-read thermometer until the water registers 175 degrees; and then measure out 3 cups. Your ice water should be half ice and half water. This recipe can easily be doubled.

Instructions

Place tea in medium bowl. Add hot water and steep for 4 minutes. Add ice water, cucumber, sugar, and lime zest and juice. Stir tea with wooden spoon until sugar is dissolved. Let steep for 1 hour. Strain through fine-mesh strainer into pitcher (or strain into second bowl and transfer to pitcher). Refrigerate for at least 1 hour or up to 3 days.

To serve, pour into ice-filled glasses. Garnish each serving with lime slice.