Thai Butterfly Pea Flower Tea

Instructions

1. Prepare the flowers
   Rinse the dried butterfly pea flowers briefly under cold water to remove any dust or impurities. Place them in a teapot or heat-resistant container.
2. Boil the water
   Bring the filtered water to a boil in a kettle or saucepan. Remove from heat and let it cool for about 30 seconds (to approximately 95°C/203°F).
3. Steep the tea
   Pour the hot water over the butterfly pea flowers and add any optional aromatics (lemongrass, ginger, pandan leaves). Cover and let steep for 5-7 minutes. The longer you steep, the deeper blue the tea will become.
4. Sweeten if desired
   If using sweetener, add honey or palm sugar while the tea is still warm and stir until completely dissolved.
5. Strain and cool
   Strain the tea into a pitcher, removing all flowers and aromatics. Allow to cool to room temperature, then refrigerate until chilled if serving cold.
6. Serve and enjoy
   Pour the tea into glasses filled with ice. Serve with lime wedges on the side - adding lime juice will transform the tea from blue to purple. Garnish with fresh mint leaves and add a splash of coconut milk for a layered effect if desired.