The Best Japanese Iced Tea


  • 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


  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.

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