The Best Japanese Iced Tea

Ingredients

• 1 handful loose-leaf Hojicha (or other Japanese tea of your choice), enough to fill 2 tea pockets
• 1-litre spring water or filtered tap water
• ½ cucumber
• 1 fresh and ripe peach
• Lemon for garnish
• Ice cubes for serving

Instructions

1. Fill two tea pockets with Hojicha leaves, and place in a large jug with the water.
2. Put in the fridge and leave to steep overnight, or for around 9 – 12 hours depending on your taste preference.
3. Slice the cucumber, and cut the peach into thin segments.
4. Add cucumber and peach to the tea and serve with ice.