Blue Pea Tea for Weight Loss – Ginger, Cinnamon & Lemon
Dried butterfly pea flowers boiled with ginger and cinnamon until the water turns deep indigo blue — strained and served with a squeeze of fresh lemon that shifts the colour from blue to purple in seconds. Zero calories, zero caffeine, IBS-friendly. Rich in anthocyanins that support blood sugar regulation and fat metabolism. Ready in 5 minutes.
Equipment
- 1 Tea Pot
- 1 cup
- 1 strainer
Ingredients
- 8 dried blue pea flowers aparajita ke phool / butterfly pea flowers
- 2 thin slices fresh ginger ginger
- 1 small cinnamon cinnamon stick
- 300 ml cold water
- Juice of ½ Lemon lemon — squeezed in after straining, never boiled
Instructions
- Boil — Add blue pea flowers, ginger slices, and cinnamon stick to a small pot with 300ml cold water. Bring to a boil on medium heat.
- Simmer — Reduce to a gentle simmer for 3–4 minutes. The water will turn deep indigo blue. Do not boil aggressively for more than 5 minutes total.
- Strain — Pour through a strainer into a cup. The liquid should be clear and deep blue.
- Add lemon — Squeeze half a nimbu or lemon directly into the cup. Watch the colour shift from blue to purple-violet. Drink immediately.
Video
Notes
For iced version: Cool completely after straining, pour over ice, add a lemon slice to the glass. The colour shifts gradually as the lemon sits — more dramatic visually than the hot version.
Never boil lemon with the flowers — it turns bitter and destroys the vitamin C. The more lemon you add, the further the colour shifts toward pink-purple. Raw honey can be added after cooling below 40°C if sweetness is wanted. One to two cups daily — more than this can increase gut motility uncomfortably for IBS-sensitive stomachs.