Begin by heating your water. For Sencha, the water should be no more than 65 degrees. For Chun Mee, the water should be 80 degrees. Add your tea leaves to the pot, we suggest 3g of tea per cup. Pour over your water and brew for 4 minutes.

When infusing Japan Sencha tea, we advise not to stir the leaves in the pot. As this tea is very delicate, stirring the leaves can release too many tannins which will affect the flavour and could make the tea bitter. Instead, leave the tea to rest and release its natural sweetness.

After 4 minutes, remove the tea leaves or decant the tea from the pot to avoid over brewing. Our Hario ChaCha Kyusu Maru Glass Teapot are a great and practical option for tea making. Their large, removable baskets allow you to easily lift away the tea leaves once brewed and save them for a further infusion.

Now that the tea is brewed, add 2-4 teaspoons of brown sugar to sweetening the tea to your preferred taste. Stir until the sugar is fully dissolved and then leave the sweetened tea to cool.

Once cooled, we add the remaining ingredients. This cocktail is great for entertaining as it can be made up as a pitcher.

Add ice, mint leaves and lime juice to the jug and muddle together with a wooden spoon. Make sure to smash the mint leaves a little to release their fresh flavour into the lime juice.

Next, add your rum, followed by the sweetened green tea and stir. (If you’re opting for a virgin Mojito, just miss out the rum!).

Pour over a tumbler of ice with mint leaves or slice of lime to garnish.

And voila! Its simple as that!