What you do
Cover the tea bags with 1 ½ cups of boiling water and brew in a covered container.
Strain after 30 minutes.
Cover and cool in the fridge for 2 hours.
Muddle the mint and coconut sugar together.
When ready to serve, add the juice of one squeezed lime, muddled mint leaves and coconut sugar, and chilled Pukka Mint Matcha to a cocktail shaker.
Shake until thoroughly combined.
Pour over two tumblers of crushed ice.
Stir then top with sparkling water.