Blue Lotus Flower Kombucha
Traditionally used in Egyptian and Greek cultures, it was often brewed into teas or infusions and celebrated for its ability to promote relaxation, mild euphoria, and enhanced mood.
Today, blue lotus is known for its potential calming effects and ability to support restful sleep, relaxation, and even enhanced focus, when consumed in moderate amounts. It contains compounds that may interact with serotonin receptors, contributing to a subtle mood lift.
When used in kombucha, it can add a delicate, slightly floral flavor that pairs well with the natural acidity of fermented tea.
Nutrition
per serving (≈115g)Instructions
7 stepsBrew the Sweetened Tea
Brew the green tea with one cup of sugar in about one liter of hot water. Allow the tea leaves to steep for roughly 5-10 minutes, then remove and discard the tea leaves.
Let the sweetened tea cool to room temperature.
Prepare the Kombucha Mixture
In a large glass jar, combine the cooled tea, SCOBY, one cup of starter kombucha, and blue lotus flowers.
Cover the jar with a breathable cloth or coffee filter and secure with a rubber band to keep out dust and contaminants.
Ferment
Allow the mixture to ferment at room temperature for 7 to 14 days, depending on how tangy you like your kombucha. Taste after 7 days, and if it’s not yet to your liking, allow it to continue fermenting for a few more days.
Serve and Store
Once fermented, remove the SCOBY and strain out the blue lotus flowers.
Transfer the kombucha to bottles, refrigerate, and enjoy over ice.
