Iced Enshi Yulu Jade Cooler with Cucumber and Mint
A pale jade-green iced cooler pairing cold-brewed Enshi Yulu with cucumber and mint — a refreshing way to keep the tea's umami character intact.
Cold-brewing is an ideal way to enjoy Enshi Yulu in warm weather because it draws out the tea's sweet umami character while leaving behind the astringency that hot water can sometimes pull from green tea leaves. The result is a smoother, naturally sweeter base that needs very little added sugar.
Cucumber is the natural partner here — its watery, faintly vegetal crunch echoes the tea's own grassy-marine notes rather than competing with them, building a cooler that tastes coherent from the first sip to the last. Mint adds a clean, cooling lift on top.
Because cold-brewing is slow and gentle, you can leave the leaves in for several hours without the bitterness that a hot, quick steep at the same strength would produce. This patience is exactly what brings out Enshi Yulu's signature umami sweetness in cold form.
Serve this over plenty of ice with thin cucumber ribbons and a sprig of mint. It's a refreshing afternoon drink that keeps the tea's distinctive jade color on full display in a tall glass.
Ingredients
- 2 tbsp Enshi Yulu leaves
- 4 cups cold filtered water
- 1/2 cucumber, thinly sliced (plus extra ribbons for garnish)
- 8–10 fresh mint leaves
- 1 tbsp honey or simple syrup (optional)
- Ice cubes
How to make it
- 1Combine Enshi Yulu leaves, cucumber slices, and cold water in a pitcher.
- 2Cover and refrigerate for 6–8 hours (or overnight) to cold-brew.
- 3Strain through a fine sieve, discarding the leaves and cucumber.
- 4Stir in honey or simple syrup if using. Muddle mint leaves gently and add to the pitcher.
- 5Serve over ice in tall glasses, garnished with cucumber ribbons and a fresh mint sprig.
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