The butterfly pea plant has been used for medicinal purposes for many years and has recently gained more and more attention in the culinary world.
The fresh root is used in Ayurveda to help ease conditions such as tuberculosis, ulcers and asthma. Root juice is used to alleviate cold symptoms such as reducing phlegm while the leaves are used to aid with swollen joints.
The flowers are also often brewed into tea. The butterfly pea tea has a woody and earthy flavor that’s reminiscent of green tea. The drink changes color depending on the pH of any ingredient that’s added to it.
When it’s first steeped, the beverage has a deep midnight blue colour. If you add something acidic like lemon juice, the colour turns into a beautiful rich violet.
Studies have shown that butterfly pea leaves can help with memory enhancement, brain cognitive functions, stress management, blood sugar levels, depression, and sleep.
How to Make Butterfly Pea Tea
- 2 cups boiling water
6 teaspoons butterfly pea tea
Pinch of lemon juice
- Sweetener of choice (ex. Honey)
- Ice (If Cold)
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