Green tea and lemon are a dream duo – tart, citrusy, and so refreshing that you immediately want another round. Here, the tea isn’t just used as a base but truly brought to the forefront: cold-infused so that the bitterness doesn’t dominate, and with a pinch of salt in the syrup to harmonize the aromas. It’s not a simple mixed drink but a lemonade with depth.
And here’s what you’ll need for the Green Tea Lemonade
4 green tea bags (or 2 tbsp loose green tea)
500 ml boiling water
200 g sugar
1 pinch of salt
250 ml fresh lemon juice (about 4–5 lemons)
1 litre cold water
Ice cubes or crushed ice for serving
Lemon slices and mint leaves for garnish (optional)
The key to success
The trick lies in the **cold infusion** of the tea: hot water extracts tannins too quickly, and the lemonade ends up tasting like cardboard. Three minutes at 80 °C are enough to extract the flavors without making it bitter. If you’re using loose tea, strain it after infusion – otherwise, the leaves will keep releasing bitter compounds later on. And: the sugar syrup **must** be prepared with salt. A single pinch is enough to enhance the sweetness and balance the tea’s herbal notes. Without it, the lemonade tastes flat.
Variations
- Green Tea Lemonade with ginger — Peel and finely grate a thumb-sized piece of ginger, then let it steep with the sugar in the tea syrup for 10 minutes. Strain and proceed as in the recipe. Adds a sharp, invigorating note.
- Green Tea Lemonade with cucumber — Thinly slice ¼ cucumber, add to the lemon juice and water in the pitcher, and let it infuse for 1 hour before serving. Refreshing, though less tart.
- Alcoholic version with Gin — Add 4 cl London Dry Gin to each serving of finished lemonade. The gin enhances the tea’s grassy notes and gives the drink a more mature spice.
Frequently Asked Questions
Can I steep the tea for longer?
No. After 4 minutes, the tannins become dominant, and the lemonade tastes bitter. Three minutes is ideal – just enough to extract the flavors without turning it herbaceous.
Why should the tea be cooled before stirring in the sugar?
While hot tea dissolves sugar faster, the heat also destroys the delicate aromas. Stirred cold, the syrup stays clear and the flavor stays fresh. If you’re in a hurry, you can quickly cool the tea with ice cubes.
Can I use lime juice instead of lemon juice?
Yes, but the flavor will be more intense and slightly grassier. Lime works well with green tea, but the acidity is sharper – consider adding a bit more sugar.
How long does the lemonade keep in the fridge?
For a maximum of 2 days. After that, the tea loses its freshness, and the lemon becomes overpowering. It’s best to prepare it fresh each time – it’s quick and tastes significantly better.
