Butterfly blue pea flower tea is a refreshing herbal tea at hotels and spas. It is made from dried butterfly pea flowers, and commonly mixed with honey and lemon to increase acidity and turn the beverage a pink-purple color. The interesting part is the color of the tea will change when you add extra ingredients. For example, the base color of pure butterfly tea is blue, but when you add honey, it becomes purple-blue.
Butterfly pea (Clitoria ternatea, Vietnamese: đậu biếc), commonly known as Asian pigeonwings, bluebellvine, blue pea, butterfly pea, cordofan pea and Darwin pea, is a plant species belonging to the family Fabaceae. In Vietnam, to make butterfly pea flowers are washed then get dehydrated naturally for 3-4 hours, then get dried commercially at 65-70 °C (149-158 °F) for 8 hours and finally get packaged.
Rinse dried blue pea flowers to remove any remaining dirt. Put the flowers into a cup, pour 150 ml boiling water into the cup, and cover it for 10 mins.
In another cup, mix 100ml boiling water with 30ml and some lemon juice.
After 10 mins, drain the flowers with a sieve, and pour the honey lemon water into the tea cup. Stir with a spoon.
You can add you favorite flavors such as cinnamon, ginger, lemongrass or honey to your tea. More specifically, you can add lemon to watch the drink turn purple. If you like, you can also add some hibiscus flowers to the tea for a captivating cup of bright red tea.
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.
