ANN/THE JAPAN NEWS-YOMIURI – Clear herbal teas in hues of blue, red, yellow and more can gently add a touch of colour to your relaxation time. Pour yourself a glass during the hot season to enjoy with a cool breeze.
Abhaibhubejhr Japan in Tokyo is a company that imports and sells Thai herbs that serves five kinds of brightly coloured herbal teas.
“All the colours seep out naturally from these herbs that are grown in Thailand,” said Abhaibhubejhr Japan president Takahiro Kawakami, 65. The most eye-catching is the mysterious blue Butterfly Pea, which is used by the Thai king as a tea for entertaining guests and also in cooking.
A member of the legume family, Butterfly Pea has a subtle flavour of green pea shoots.
“It is thought to be effective in preventing eye fatigue as well as body coldness due to poor circulation,” Kawakami said.
The herbs have a long history of being used as medicine in Thailand and are traditionally seen as having health benefits.
The golden-coloured tea from the Emblica herb has a refreshing sourness that seems to suit the hot season.
The bright red Roselle has a sour but smooth taste. Gotu Kola brews up to a light yellow-green with a slightly bitter taste, while Bael Fruit has a fruity aroma and a hint of sweetness.
The other appeal of Butterfly Pea tea is how it changes colour: Adding lemon or lime juice to the tea changes its colour from blue to purple. Iced Butterfly Pea tea turns pink when lemonade or other lemon-based drinks are added.
The colour change is due to anthocyanin, a natural pigment found in the blue flowers of the pea that reacts to acidic fruit juices, said Kawakami.
To make a good cup of herbal tea, he said, pay attention to the way the colour appears. Pour boiling water over the tea bags or tea flowers and wait for a while. The tea is ready when the colour is bright, not cloudy.
In hot weather, brew stronger tea and add ice. “You can also carry the herbal tea in a clear plastic bottle,” said Kawakami. “Enjoy the vivid colour of natural herbs when you are out and about or at work.”
Another refreshing idea: Chilled layered gelatin made with herbal tea. Public relations staff member Natsuko Ueda of Abhaibhubejhr Japan, shared a recipe that makes the most of the blue colour of Butterfly Pea.
Brew the herbal tea by pouring 200-250cc of boiling water over four or five Butterfly Pea tea flowers and wait until the desired colour is achieved. Add sugar or honey as needed, then dissolve five grammes of gelatin into the tea. Place in a bowl or mould, and put it in the refrigerator to cool.
After the herbal tea jelly has set, pour in white milk jelly on top and allow it to set. This process of alternately cooling and setting the jelly in the bowl creates a stylish dish.
“The transparency of the jelly will stand out if you make the herbal tea a little weaker,” Ueda said. She also recommends using Roselle for its vibrant red colour.
