How To Make Butterfly Pea Flower Tea │ Blue Brew Tea

HOW TO MAKE BUTTERFLY PEA FLOWER TEA

Making butterfly pea flower tea is simple and fun! Steep in boiled water for maximum colour and flavour or make an overnight cold brew for a gentle yet intense taste. Whichever way you choose, watch the whimsical blue swirls as the the dried butterfly pea flowers releases its natural blue hue.

HOT BREW TEA

1. Bring 350 mL of water to a boil

2. Add 1 tea bag OR 1 tablespoon of loose leaves

3. Steep for 5 minutes or if you want a deeper colour, steep for up to 10 mins. If you leave it for too long then the tea may lose its vibrancy.

COLD BREW TEA

1. Add 2 tea bags or 2 tablespoons of loose leaf tea to 500mL of room temperature water

2. Leave in the refrigerator overnight

3. On the next day, remove tea, serve chilled. Add ice and garnish with herbs such as mint, thyme or rosemary for some added flavours!

Note: You'll notice that the blue colour is more of a light blue and won't be as intense as when the butterfly pea flowers have been steeped in hot water, but don't worry, cold brewing gently extracts the flavours over a long period of time so what you lose in colour, you gain in flavour!

Get ready to #BLUEYOURMIND

As if the vivid blue hues of your delectable butterfly pea flower tea isn't enough, add a few drops of lemon and watch your blue tea transform!

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BENEFITS OF THE BUTTERFLY PEA FLOWER

 

GOOD THINGS COME IN BLUE

The butterfly pea flower has long been considered a traditional Ayurvedic medicinal plant. The petals, leaves, seeds and roots of this impressive plant are grounded into a fine powder or extracted to be used in memory enhancing, anti-anxiety and anti depressant medicines. The flower itself is known to have a high concentration of anthocyanins, an impressive and powerful antioxidant.

 

WHAT ARE ANTHOCYANINS?

Anthocyanins are a type of flavonoid, a family of antioxidants that fight the effects of ageing and oxidative stress. Anthocyanins are so powerful that tests have shown that they contain twice the antioxidant power of vitamin C!

Found naturally in a number of foods, anthocyanins are the pigments that give the red, purple, and blue plants their rich colouring such as berries (all types!), eggplant, red or purple grapes, purple sweet potato, purple & black carrots, blue corn, red onions, plums and pomegranate to name a few!

 

WHAT MAKES BUTTERFLY PEA FLOWER GOOD FOR ME?

Anthocyanins are highly water soluble meaning that consuming the butterfly pea flower as a drink or tea has the added benefit of extracting the most amount of anthocyanins, promoting a number of positive biological activities in your body.

  1. Glowing skin

Anthocyanins are known to have collagen stabilising properties meaning it will help to slow the breakdown of collagen and prevent free-radical damage in your skin.

 

  1. Promote luscious hair growth

Improve blood circulation in the scalp, providing nutrients to the hair roots for strong, healthy, hair.

 

  1. Enhance Immunity

Anthocyanins have anti-inflammatory effects which help to boost production of cytokines that regulate immune responses.

 

  1. Prevention of heart disease

Helps to reduce inflammation and strengthen blood vessels making it easier for the heart to pump fresh blood and oxygen around the body.

  1. Improve cognitive function

Research has shown that anthocyanins in the body are able to regulate cognitive and motor function, enhance memory, and have a role in preventing age-related declines in neural function.

 

  1. Improve vision and eye health

Key studies have shown that anthocyanins stimulate the regeneration of rhodopsin, a light-sensitive protein found in the retina of the eye, and is one of the mechanisms behind improved vision and eye health.

 

  1. Improve insulin activity

Anthocyanins lower blood glucose by improving insulin resistance, increasing secretion of insulin and reducing digestion of sugars in the small intestine.


8. Combat obesity

Anthocyanins induce a number of cellular activities in the body, such as suppression of enzyme levels in fatty acids, which help to prevent the build up of fatty tissue.

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