Iced Dragonwell with Yuzu and Cucumber
Cold-brewed Dragonwell meets bright yuzu and cool cucumber for a spa-like iced tea that's crisp, clean, and endlessly refreshing.
Dragonwell cold-brews into a beautifully smooth, sweet liquor with zero astringency. The slow extraction pulls out the tea's chestnut sweetness and vegetal freshness while leaving bitterness behind entirely.
Yuzu juice adds a citrus burst that's more complex and floral than lemon—it lifts the tea's nutty notes into something bright and aromatic. If you can't find fresh yuzu, bottled yuzu juice works perfectly.
Thin cucumber slices float through the drink like a spa water upgrade, adding a cool, green crunch that mirrors the tea's own vegetal character. Together they create something impossibly refreshing.
Make a big pitcher for summer gatherings. The cold brew keeps in the fridge for up to three days, so you can prep ahead and just add cucumber and ice when it's time to serve.
Ingredients
- 3 tbsp Dragonwell loose leaf tea
- 3 cups cold filtered water
- 2 tbsp yuzu juice (fresh or bottled)
- 1/2 cucumber, sliced paper-thin
- 1 tbsp honey or agave (optional)
- Ice cubes
- Fresh mint sprigs for garnish
How to make it
- 1Cold-brew: add tea leaves to cold water in a jar or pitcher. Refrigerate 8–12 hours.
- 2Strain out leaves. Stir in yuzu juice and honey if using.
- 3Add cucumber slices and stir gently.
- 4Pour over ice into tall glasses. Garnish with mint sprigs.
- 5Serve immediately. Stir before each pour as cucumber may settle.
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