Butterfly Pea Flower Kombucha aka “Purple Reign”
We're saving one of the best for last! If you haven't heard of or seen butterfly pea powder (it's made the rounds on Instagram, to be sure) it's a chameleon ingredient that can go from blue to pink to purple depending on what you add to it. Native to Southeast Asia and India, Butterfly Pea Flower, like green tea, is full of antioxidants. It also boosts brain function by improving memory, aids in calming depression and anxiety, stimulates hair growth, and strengthens the immune system. It can color ice cubes, rice, be served in hot or cold recipes and much much more.
I thought I was going for a pretty blue final product because when made with water or most other liquids, you do get a vibrant blue hue; and that's what the tea brewed with hot water looked like. Much to my surprise, when mixed with the starter kombucha, it became a beautiful purple! It actually kind of looked like a tequila sunrise when I first strained the (blue) pea tea in to the starter kombucha.
1/4 t Butterfly Pea Powder
6 cups boiling water
1/4 C sugar
1/2 C starter kombucha or white vinegar
1 teaspoon lemon juice
Boil water, stir in sugar until dissolved
Add butterfly flower powder and let cool completely
Strain with a coffee filter over a fine mesh sieve
Add SCOBY+starter kombucha to the Midoriko mixture
Cover jar with a cloth or towel secured with a rubber band (I also use a paper towel or coffee filter secured with a mason jar lid ring)
Let ferment 4-30 days (mine was perfect for us at day 4). If a film forms on the top, just remove it and discard.
Transfer to fridge-that slows the fermentation process down so it won’t keep getting stronger and stronger
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