Green Tea Tropical Recipe

Steep the tea

Bring 1 cup (240 ml) water to about 175°F (80°C). If you don't have a thermometer, heat until small bubbles just form but not boiling. Add 2 tsp sencha loose leaf (or 2 green tea bags) to a teapot or heatproof container and pour the hot water over the leaves. Steep 2–3 minutes for a bright, mild flavor—avoid over-steeping to prevent bitterness. Strain leaves or remove tea bags and set the brewed tea aside to cool to room temperature (about 15–20 minutes).

Prepare and macerate fruit

Place diced pineapple (3 oz) and diced mango (3 oz) in a small bowl. Add 1 tbsp passion fruit pulp and 1 tsp fresh lime juice. Lightly mash the fruit with the back of a spoon or a muddler to release juices and combine flavors, leaving some small chunks for texture. Let the mixture sit while the tea cools (5–10 minutes) so the flavors meld.

Stir 1 tsp honey (or agave) into the warm brewed tea so it dissolves easily. If you prefer sweeter, add the optional 1 tsp simple syrup and mix. Taste and adjust sweetness to your preference.

Assemble the drink

Fill a tall glass with about 1 cup ice. Spoon the macerated tropical fruit and any accumulated juice into the glass over the ice. Pour the sweetened, cooled green tea over the fruit until the glass is about half full (about 1/2 to 3/4 cup). Top with 1 cup cold water or chilled coconut water, gently stir once to combine flavors without breaking up the fruit too much.

Garnish and serve

Slap 4 mint leaves between your palms to release aroma and tuck them into the drink. Garnish the rim with a lime wheel or pineapple wedge. Serve immediately with a straw or small spoon to enjoy the fruit pieces.