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Cucumber Mint

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What! You forgot the cucumber sandwiches?


Cucumber? In a tea? It might not be the first combination which springs to mind, but the results are really rather delicious. We’ve blended refreshing peppermint leaves, sweet apple and pretty blue cornflower petals, adding juicy cucumber for an eye-bright finish. It’s perfect for hydrating in the summer heat.

The Great Taste Awards have been described as the Oscars of the food world—so you can imagine we were pretty chuffed when our Cucumber Mint won a gold star at this year’s awards. The judges described it as “lively in the mouth”, and recommended drinking it “with fresh sliced cucumber, or just the peel, and a sprig of mint.”

  • Origin


  • Taste Profile


  • Tastes like

    Refreshing cucumber with a menthol hit

  • Food pairing

    Enjoy this unique flavour by itself

  • When to drink

    Simply made for afternoon tea

Brew the perfect cup

Add one teaspoon (around 2g) of loose leaf tea per cup and use freshly drawn water heated to around 80 degrees. For the ideal temperature either pour the water before it reaches boiling point or allow the water to sit for 3-5 minutes after boiling. Allow to brew for 2-3 minutes according to taste. Best enjoyed without milk.

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Ever since our founder Walter Whittard weighed out tea leaves behind his high mahogany counter, we’ve been experimenting with our own inventive blends. The Chinese were the first to try blending tea leaves with fruits and flowers and it takes time, skill and imagination to master the art. It’s all about creating the perfect balance of flavours: we blind taste at least 20 different variations before settling on the perfect recipe. Just as some musicians have perfect pitch, an expert tea blender needs to have some pretty perceptive tastebuds…

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