Copenhagen Lysegrøn Sparkling Tea Recipe

Steep the green tea

Bring 500 ml filtered water to a temperature of about 75–80°C (not boiling). Add 4 g green tea leaves to a teapot or heatproof container. Pour 500 ml water over the leaves, cover, and steep for 2 minutes. Taste after 90–120 seconds to avoid bitterness; strain immediately into a heatproof pitcher and allow to cool to room temperature (about 20–30 minutes).

Once the brewed green tea is at room temperature, chill it in the refrigerator for 10–15 minutes until noticeably cool but not icy. This helps preserve carbonation when mixed with sparkling water.

When ready to assemble, gently combine the chilled green tea with 500 ml cold sparkling water in a large pitcher. Stir once or twice gently to mix — avoid vigorous stirring to retain fizz.

Add 30 ml fresh lemon juice and 15 ml fresh lime juice to the chilled tea + sparkling water mixture. Stir gently to incorporate.

Add 25 ml simple syrup (or honey syrup) to taste. Stir gently and taste: adjust sweetness in 5 ml increments until balanced — the drink should be bright and slightly sweet, not cloying.

Lightly bruise the 6 mint leaves between your fingers to release aroma, then add them and the 6 thin cucumber slices to the pitcher. If using elderflower cordial, add 10 ml now and stir gently. Allow the mixture to rest for 3–5 minutes so the aromatics infuse without overpowering the tea.

After resting, taste and adjust: add another 1–2 cucumber slices or a splash more elderflower (5 ml) if you want a greener, floral profile.

Fill each serving glass with 2 ice cubes (optional). Pour the sparkling tea mixture into glasses, straining if you prefer a clear pour (use a fine sieve to catch tea leaves, mint fragments, and cucumber).

Garnish each glass with a thin lemon wheel and a mint sprig. Optionally float a thin cucumber slice inside the glass for visual effect.

Serve immediately to preserve carbonation. Stirring at the table is discouraged—sip and enjoy the bright, lysegrøn (light green) sparkling tea.