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Sencha & Cucumber Cold-Press Refresher

By • Updated July 2026
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This Sencha & Cucumber Cold-Press Refresher marries the grassy, umami-rich character of Japanese sencha with the clean, watery sweetness of fresh cucumber juice. A cold-press juicer extracts every drop of flavour and nutrients from cucumber, mint and lime without heat or oxidation, so the finished drink tastes crisp, bright and almost spa-like. It's a brilliant way to showcase sencha's affinity for cold brewing—the tea stays sweet and vegetal, never astringent.

We chill the sencha using the mizudashi method (cold water, long steep), then stir it through freshly cold-pressed cucumber, mint and a squeeze of lime. The result is hydrating, gently caffeinated and surprisingly savoury—perfect for a hot afternoon or post-workout recovery. If you're curious about the kit, our buying guide Best Cold-Press Juicers for Fresh Tea Infusions & Vegetable Juice (2026) covers which machines handle leafy greens and soft vegetables best.

Sencha & Cucumber Cold-Press Refresher
Prep Time10 mins
Cook Time0 mins
Servings2 large glasses
DifficultyEasy

Ingredients

  • 2 tsp Sencha (loose-leaf; Japanese fukamushi or asamushi work well)
  • 300 ml Cold Filtered Water
  • 1 large Cucumber (approx. 300 g, washed and roughly chopped)
  • 10–12 Fresh Mint Leaves
  • Juice of 1 Lime
  • Ice cubes, to serve
  • Extra mint sprigs and cucumber ribbons, for garnish (optional)
Nutrition per serving:
Calories: 35 kcal
Fat: 0.3g
Sugar: 4g
Protein: 1g

Instructions

1
Cold-Brew the Sencha: Place the sencha in a jug or bottle, add 300 ml cold filtered water, and steep in the fridge for 2–3 hours (or overnight for deeper flavour). Strain and chill until ready to use. This cold-brew method keeps the tea sweet and prevents bitterness.
2
Prep the Vegetables: Roughly chop the cucumber into chunks that will fit your juicer's chute. Wash the mint leaves and set aside the lime.
3
Cold-Press: Feed the cucumber chunks and mint leaves through your cold-press juicer. Collect the juice in a jug—you should yield roughly 200–250 ml of pale-green, fragrant juice. (If you don't own a cold-press juicer, see the expert tip below.)
4
Combine: Pour the chilled sencha into the cucumber-mint juice, add the fresh lime juice, and stir gently. Taste and adjust: a little more lime lifts the umami, or add a drizzle of honey if you prefer a hint of sweetness.
5
Serve: Fill two tall glasses with ice, pour over the refresher, and garnish with mint sprigs and cucumber ribbons if you like. Drink immediately while the flavours are bright and the cucumber still tastes garden-fresh.

🫖 Equipment You'll Need

A cold-press (masticating) juicer slowly crushes and presses cucumber and mint, extracting maximum liquid and nutrients without introducing heat or air. That means your juice stays pale, cool and vibrant—no foaming, no bitterness, no oxidised "tinny" taste. For this recipe, where cucumber's delicate, watery sweetness is the star, a cold-press juicer delivers a cleaner, grassier flavour than a centrifugal model ever could.

See our cold-press juicer picks →

Expert Tip: No Cold-Press Juicer?

Blitz the cucumber and mint in a high-speed blender with 2–3 tablespoons of water, then strain through a nut-milk bag or muslin. You'll lose a little yield and the texture won't be quite as silky, but the flavour will still be fresh and bright.

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