There’s something unexpected about finding blue in a Sri Lankan garden, and then again in your cup. Gathered from the Uva hills, blue pea flowers are dried and brought together with fragrant lemongrass, preserved soon after harvest to hold on to its fresh, lemony aroma. Add hot water and the petals slowly release their colour, while the lemongrass brings bright citrus notes with a gentle hint of pepper. The blue comes from anthocyanins, natural pigments with antioxidant properties. A lucky coincidence that something so beautiful has this quality, too. Squeeze in a little lemon or lime and the blue turns violet as the pigments respond to the change in acidity.

Hot brew · 2 g · 250 ml · 100°C · 5 minutes / Cold brew · 8 to 10 g · 1 L cold water · 8 to 12 hours in the fridge.