Tea Mocktail: Sencha Sunrise
So much for being a tea purist. I’ve discovered the joy of the tea mocktail, and I’ve spent the past few weeks crafting drinks that are not only fun to sip, but also a unique way to show off some really interesting teas.
Sencha Sunrise is hands down the most visually stunning of the bunch. Built on a base of Purple Sencha—a Japanese green tea made from the Sun Rouge cultivar—it blends lime, ginger, and chili for a drink with a bite that almost mimics alcohol. I was dreaming of a variation on a mule when I created it, and a few dried gochu peppers managed to find their way into the pot. These Korean chilis are mild on the Scoville scale, but you can swap in your favorite dried chili—or skip the heat entirely if you’d prefer a softer finish.
The fun thing about Purple Sencha, as you’ll see in the photos below, is that while it brews up a natural purplish hue, adding acid from citrus transforms the color into a bright fuchsia. It’s a little tea magic in a glass.
Make a batch, play with the balance to suit your tastes, and don’t be surprised if you find yourself making extra syrup for your next round of mocktails. It keeps well in the fridge for a few weeks, freezes beautifully, and adds a spicy punch to just about anything it touches.
Sencha Sunrise
A refreshing summer mocktail with layers of citrus, ginger, and a hint of heat. Serves 5.
Ingredients
Tea Concentrate:
20 grams (about 3 Tbsp) loose leaf Purple Sencha
16 oz water, divided across 4 infusions
Ginger Simple Syrup:
1 cup grated fresh ginger
1 cup sugar
1 cup water
2–4 dried chili peppers (optional)
To Serve:
2 cups (16 oz) tea concentrate
1/2 cup (4 oz) ginger simple syrup
1/4 cup (2 oz) fresh lime juice (about 3-4 limes)
20 oz sparkling water (adjust to taste)
Lime wedges, for garnish (optional)
Method
Make the Ginger Simple Syrup
Peel and grate enough ginger to fill 1 cup. Combine with sugar, water, and chili peppers (if using) in a small saucepan. Cook over medium heat, stirring, until sugar dissolves and the mixture begins to bubble. Reduce heat to low, cover, and simmer for about 20 minutes. Remove from heat and let steep for at least 1 hour (longer is fine). Strain out solids and store syrup in a sealed container in the fridge.
Optional: You can reuse the strained ginger and chilis to make a second, slightly milder batch of syrup.
Make the Tea Concentrate
Add 10 grams of Purple Sencha to a small teapot, gaiwan, or glass measuring cup.
Steep first in 4 oz water at 175°F for 60 seconds. Strain and set aside.
Re-steep the same leaves in 4 oz water for 90 seconds. Combine both infusions (8 oz total).
Repeat the process with a fresh 10 grams of leaves for another 8 oz, yielding 16 oz total concentrate.
Alternate method: If you prefer to use only 10 grams of tea, re-steep the same leaves four times (adding 30 seconds to each subsequent steep). This version will be a bit lighter and more bitter, but still tasty—and beautifully colored.
Mix and Serve
Juice the limes, straining if desired. Combine 2 cups tea concentrate, 1/2 cup ginger syrup, and 1/4 cup lime juice in a pitcher or jar. Chill until ready to serve.
To serve: Fill a glass with ice. Add about 4 oz of the tea mixture and top with 4 oz sparkling water. Garnish with lime, sip, and enjoy!
