Iced Sencha Yuzu Lemonade
Cold-brewed sencha meets bright yuzu and a hint of honey for a citrusy, grassy summer cooler that's impossibly refreshing.
Sencha and yuzu are a match made in Japan—the tea's grassy umami meets the citrus's floral tartness in a combination that tastes like summer in a glass.
Cold-brewing the sencha overnight is essential. It pulls out the sweet, vegetal notes while leaving behind the bitterness. The result is a jade-green base that's smooth, clean, and naturally sweet.
Yuzu juice (or yuzu kosho if you want a tiny savory kick) elevates this beyond a basic iced tea. If you can't find yuzu, a mix of lemon and grapefruit juice gets close.
Serve over plenty of ice in a tall glass with a sprig of fresh mint. Make a pitcher for summer gatherings—it disappears fast and tastes just as good without any sweetener for those who prefer it clean.
Ingredients
- 3 sencha tea bags or 3 tbsp loose leaf
- 2 cups cold water
- 2 tbsp yuzu juice (or 1 tbsp lemon + 1 tbsp grapefruit juice)
- 1 tbsp honey or simple syrup
- Fresh mint sprigs
- Ice cubes
- Yuzu or lemon slices for garnish
How to make it
- 1Cold-brew: place sencha in cold water and refrigerate 8–12 hours.
- 2Remove tea bags or strain loose leaf. The liquid should be a clear jade green.
- 3Stir in yuzu juice and honey until dissolved.
- 4Fill 2 tall glasses with ice. Pour sencha lemonade over ice.
- 5Garnish with mint sprigs and yuzu or lemon slices. Serve immediately.
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