Chi Forest Flavored Sparkling Water Recipe

Brew and cool tea

Brew 1/2 cup by volume of green tea leaves or 1 tea bag in 1 cup just-off-boiling water for 3 minutes to make a strong infusion. Strain and cool to room temperature, then chill in the refrigerator until cold (about 15–20 minutes).

In a small bowl or jar combine the cooled strong green tea, yuzu juice, bruised mint leaves, chopped lemongrass, thin ginger slices, and cucumber slices. If you want a hint of sweetness, stir in the honey or agave until dissolved.

Let the mixture steep in the refrigerator for 10–15 minutes so the aromatics infuse the tea. Taste after 10 minutes and adjust: more yuzu for brightness, more honey for sweetness, or a bit more ginger for warmth. Strain the concentrate through a fine mesh strainer into a measuring cup, pressing gently on solids to extract flavor. You should have approximately 1 cup of flavored concentrate.

Fill two serving glasses (or one large pitcher) with ice cubes, dividing the ice evenly.

Pour 2 cups chilled sparkling water into each glass (or 4 cups into the pitcher).

Divide the chilled Chi Forest Flavor Concentrate evenly between the two glasses (about 1/2 cup per glass) or pour the full 1 cup into the pitcher and stir gently to combine. Stir once gently to integrate the flavors without losing too much carbonation.

Taste and adjust: if the drink is too subtle, add up to 1 tablespoon more yuzu juice or an extra 1–2 tablespoons of concentrate. If sweeter is desired, add another 1/2 teaspoon honey or agave and stir gently.

Garnish each glass with a thin yuzu or lemon wheel tucked on the rim, a small sprig of mint, and a cucumber ribbon threaded inside the glass for a forest-fresh appearance.

Serve immediately while the sparkling water is cold and fizzy. If making ahead, keep the concentrate refrigerated and only combine with sparkling water just before serving to preserve carbonation (up to 2 hours for the prepared concentrate).