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Butterfly pea flower tea gains its distinctive tint from the deep blue color of the petals that has made the plant a popular dye for centuries. One of the aspects of the tea is the fact that the liquid changes color based on the pH level of the substance added to it, for instance, adding lemon juice to the tea will turn it purple.
The drink is a typical local drink like chamomile tea is in other parts of the world. [20] The tea is found in both hot and cold varieties. [21] The flowers have more recently been used in a color-changing gin and absinthe. Blue in the bottle, it turns pink when mixed with a carbonated mixer such as tonic water due to the change in pH. [22]
In addition to its culinary uses, it is also specifically used as a spice, or as flavoring agents, dyes, or also traditional medicine. After its discovery, B. rotunda has been used as research material in rat studies and microbiological studies.
Flowering tea or blooming tea (Chinese: 香片, 工艺茶, or 开花茶) consists of a bundle of dried tea leaves wrapped around one or more dried flowers. [1] These are made by binding tea leaves and flowers together into a bulb, then setting them to dry. [1] When steeped, the bundle expands and unfurls in a process that emulates a blooming ...
Crassula ovata, commonly known as jade plant, lucky plant, money plant or money tree, is a succulent plant with small pink or white flowers that is native to the KwaZulu-Natal and Eastern Cape provinces of South Africa, and Mozambique; it is common as a houseplant worldwide. [2]
A Burmese illustration depicting the Palaung people, who traditionally cultivated and fermented Burmese tea. The practice of eating tea in modern-day Myanmar dates back to prehistoric antiquity, reflecting a legacy of indigenous tribes who pickled and fermented tea leaves inside bamboo tubes, bamboo baskets, plantain leaves and pots. [6]
The base of Burmese milk tea is strongly brewed using black tea leaves, which are simmered in water and a bit of salt, typically between 15 and 30 minutes. [ 5 ] [ 6 ] The tea base is then combined with evaporated and condensed milk, and 'pulled' in a manner similar to teh tarik , in order to create a frothy layer and to cool the beverage.
Ehretia microphylla is a shrub growing to 4 m height, with long, straggling, slender branches. It is deciduous during the dry season. Its leaves are usually 10–50 mm long and 5–30 mm wide, and may vary in size, texture, colour and margin.