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Make every day feel like a spa day with Cucumber Lemon Refresher, a delightful caffeine-free herbal tea inspired by refreshing spa water. This exquisite blend features real cucumber slices, apple, lemon, ginger and lemongrass, with calendula and marigold petals and a sprinkle of bee pollen.
Bee pollen adds a subtle honeyed note, ginger brings gentle warmth, and apple and lemon add bright, fresh fruitiness — making this a crisp, spa-style cup.
Tasting Notes
Aroma: cool, fresh cucumber and citrus
Flavor: crisp cucumber and apple
Finish: a delicious lemon finish that's naturally sweet and fresh, not acidic
Character: full-flavored, balanced and refreshing
Why You'll Love It
Cucumber Lemon Refresher is light, clean and incredibly refreshing — the perfect way to stay hydrated in style. It's naturally caffeine-free, so you can sip it all day long.
Real cucumber slices
Lemon, apple and ginger
Bee pollen and floral petals
Naturally caffeine-free
How to Enjoy
Enjoy it hot as a soothing cup, or brew it and chill it over ice with fresh cucumber slices and mint for a true spa-style refresher. It's perfect after workouts, yoga or a relaxing bath.
Cool, fresh and crisp, Cucumber Lemon Refresher brings the spa home.
Contains bee pollen. Not suitable for those with pollen or bee product allergies.
Featured ingredients
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Apple
Apples have been grown across Europe and Central Asia for thousands of years, and dried apple pieces are the backbone of countless fruit tea blends. They brew a naturally sweet, mellow cup with a gentle orchard aroma and give the infusion a fuller body. Apple pairs with almost anything: cinnamon, ginger, berries, citrus, hibiscus, rooibos and black tea. Because the pieces hold their flavor well, apple blends are lovely both piping hot in winter and poured over ice in summer.
Calendula, also known as pot marigold, is a cheerful flowering plant native to southern Europe and long grown in cottage gardens. Its dried golden-orange petals add a soft, slightly peppery, faintly floral note and bright flecks of color to the leaf. Calendula is mostly used to make blends look beautiful, pairing well with green tea, rooibos, chamomile, citrus peel and fruit blends. Its sunny petals make any loose-leaf blend look lively in the tin and in the infuser.
Cucumber is the crisp, green fruit of a vine first grown in South Asia and now enjoyed in gardens and kitchens around the world. Dried cucumber pieces give tea a cool, clean, garden-fresh flavor with a subtle green aroma, much like a slice dropped into a glass of water. It works beautifully with green tea, white tea and fruit blends, especially alongside mint, melon, lime and aloe. Cucumber blends are at their best iced on a hot summer afternoon.
Ginger is the knobby root, or rhizome, of a tropical plant first grown in Southeast Asia and now cultivated in India, China and beyond. In the cup it brings a lively, peppery heat with a bright, zesty, slightly citrusy aroma that warms from the first sip. Ginger is one of the stars of chai and pairs well with black tea, green tea, rooibos and herbal blends, often alongside lemon, cinnamon, turmeric and peach. It is great hot with honey or brewed strong and served iced.
Lemon peel comes from the bright yellow fruit of the lemon tree, grown in sunny regions like the Mediterranean, California and South America. Dried peel gives a zesty, sharp citrus aroma with a clean, lightly bitter edge and a sunny fragrance that lifts the whole cup. It pairs well with green tea, black tea, rooibos, ginger, mint and berry blends. Lemon blends make excellent iced tea, and a drizzle of honey softens the tartness nicely in a hot mug on a chilly day.
Marigold petals, also known as calendula, come from a bright orange and golden flower that has grown in Mediterranean gardens for centuries. The dried petals have a light, mildly sweet and slightly peppery taste with a gentle floral aroma. They are used mostly to add cheerful color to herbal, fruit, green and black tea blends, pairing nicely with chamomile, rose, citrus and berries. In the past, calendula petals were even called poor man's saffron because cooks used them to color rice and butter.
A quick look before it’s yours — from the first pour to the last sip.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
011-2 TSP or 1 BAGScoop your leavesAdd tea to a roomy infuser or teapot.
0295°C200mlJust add waterPour water over the leaves at the suggested temperature.
033 - 5 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
01Double the leavesMake it boldUse twice your usual tea amount for a concentrated infusion.
0295°C200mlBrew it hotPour hot water over the leaves.
033 - 5 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downFill a heat-safe glass to the top with ice and pour the hot tea straight over it — the melting ice brings it to the right strength.
A little steeping tipHerbal blends don’t turn bitter — let them steep a little longer for a deeper, fuller flavour.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Details
Preparation:
Use 1-2 TSP or 1 BAG per 200ml of water at 95°C and steep for 3-5 min.
Amazing!!! I did it as an iced herbal tea and I highly recommend for Summer
Callie Houle
June 2024
Doesn't taste like lemon or cucumber, but it tastes really good - really "tea like" without having any tea leaves
Wendy Takano
June 2024
I wasn’t sure what to expect, asI am not generally a fan of ginger. Still, I wanted to try something not fruity and this hit the spot! I have only so far made it as a hot tea, but I can’t wait to try it as an iced tea. I think it will be on my daily drink list. Good job this is an awesome surprise.
Sandi Howland
June 2025
The ONLY reason I’m giving this a 4 start rather than a 5 is because the name is quite deceptive. Where I was expecting cucumber and lemon I got ginger. Quite a bit of ginger. Thankfully for me and my family, we all really enjoy a good ginger.. well, anything. To be clear, I brew this hot but drink it cold. I also have mixed it with the spearmint & peppermint blend (I can’t recall the name off the top of my head) and it’s very delicious and refreshing. It will be in my tea cabinet always from now on.
