Hood Green Tea Yuzu Recipe

Heat water

Bring 300 ml water to about 75–80°C (170–176°F). If you don't have a thermometer, heat until steam forms but before a full rolling boil.

Steep tea

Place 2 tsp sencha green tea leaves in a teapot or infuser. Pour the 75–80°C water over the leaves and steep for 60–90 seconds for a bright, grassy infusion. Avoid higher temperatures or longer steeping to prevent bitterness.

Strain and cool

Strain the tea into a heatproof container. If serving cold, let the tea rest for 5 minutes, then place in the fridge or an ice bath to cool quickly. Reserve about 240 ml of brewed tea after cooling.

Prepare yuzu

If using fresh yuzu, zest one small amount (about 1 tsp) and squeeze 30 ml of juice. If using concentrate, measure 30 ml. Fresh juice gives the best bright citrus aroma.

Sweeten

Combine 20 ml simple syrup (or honey syrup) with the yuzu juice. Taste and adjust sweetness — yuzu is tart, so balance to your preference.

Prepare greens

If using baby spinach: briefly blanch the 20 g in boiling water for 15 seconds, then plunge into ice water. Squeeze out excess water thoroughly. If using an edible matcha-leaf substitute, simply rinse and pat dry.

Blend (optional for vibrant green color)

Place the blanched, squeezed spinach (or fresh matcha leaf substitute) and 50 ml cold water into a small blender. Add the mint leaves if using. Blitz for 10–15 seconds until a smooth, vibrant green slurry forms. Strain through a fine mesh if you prefer a clearer tea. This creates the 'hood green' visual and herbaceous lift.

Combine components

In a pitcher or large glass, pour the cooled brewed green tea (about 240 ml). Stir in the yuzu + syrup mixture (30 ml juice + 20 ml syrup). Add the green slurry (about 15–25 ml) a little at a time while tasting, until the desired vegetal intensity and color are reached. If too concentrated, add up to 50 ml cold water to adjust strength.

Chill or serve over ice

If serving cold, add 1 cup of ice to the serving glass and pour the combined tea over the ice. For an iced layered look, pour the green slurry slowly over the back of a spoon near the surface to create a top 'hood' layer.

Garnish

Garnish with a thin slice or twist of yuzu peel and, optionally, a sprig of mint. Serve immediately.

Adjustments: Taste before serving and adjust sweetness or acidity by adding small amounts (5–10 ml) of simple syrup or yuzu juice as needed. If the drink is too vegetal, dilute with a little more cooled brewed tea or cold water.