Once known mainly as a colourful herbal beverage, blue tea is steadily finding a place in Bengali households. Made from butterfly pea flowers, commonly known as Aparajita, the naturally blue infusion is being explored by health-conscious consumers as an alternative to milk-and-sugar tea.
Blue tea is prepared by steeping fresh or dried butterfly pea flowers in hot water. The flowers contain anthocyanins, antioxidant compounds that give the drink its distinctive colour. Antioxidants are generally associated with protecting cells from oxidative stress, although drinking blue tea should not be considered a substitute for medical treatment.
Some studies on butterfly pea preparations suggest that they may have potential effects on blood glucose and antioxidant activity. However, evidence in humans remains limited, and people with diabetes should not stop or change prescribed medicines without consulting a doctor.
The drink is also often promoted as a calming herbal beverage. Its caffeine-free nature may make it an appealing evening drink for people trying to reduce their intake of regular tea or coffee. Claims about reducing anxiety, depression or neurological disorders, however, require stronger clinical evidence.
Blue tea can be prepared simply at home. Boil one cup of water, add four to five washed fresh or dried butterfly pea flowers and simmer briefly. Turn off the heat and cover for three to five minutes. Strain the tea and add a little lemon juice and honey if desired.
The addition of lemon changes the drink’s colour from deep blue towards purple. For people managing diabetes, honey should also be used cautiously.
