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4.75 from 4 votes

Butterfly Pea Flower Kombucha

For a fresh (and caffeine-free) tea to try on your homemade kombucha, you have to try this Butterfly Pea Flower Kombucha recipe! Floral, fun, and so colorful!
Prep Time3 days
Total Time3 days
Course: Flavors
Cuisine: Asian
Diet: Vegan
Keyword: Butterfly Pea Flower Kombucha, herbal kombucha, purple kombucha
Servings: 1 gallon
Author: Sarah Bond

Equipment

Ingredients

If using butterfly pea flowers in 1st fermentation

  • 14 cups water
  • 1 cup white sugar
  • 2 Tbsp dried butterfly pea flowers
  • 2 cups unflavored kombucha
  • 1 SCOBY

If using butterfly pea flowers in 2nd fermentation

  • 4 cups kombucha from a first fermentation can be black or green tea
  • 2 tsp dried butterfly pea flowers
  • Optional extras dash of sugar/honey, mashed fruit

Instructions

  • 1st Fermentation
    If using butterfly pea flowers in the 1st fermentation, please follow our instructions simply substituting the black tea bags for dried butterfly pea flowers. Be sure to strain out the flowers before adding the SCOBY.

2nd FermentationIf using butterfly pea flowers in the 2nd fermentation, follow the instructions below:

  • Bottle: Evenly distribute flowers into fermentation bottles, along with optional extras. Pour in kombucha, leaving 1 to 2 inches free at the top
  • Ferment: For 3 to 10 days, until it reaches the carbonation level you like. This process will go faster in warmer climates, and slower in cooler climates.
  • Enjoy: Chill in the fridge before serving, straining out the flowers before serving. Can be stored in the fridge, tightly sealed, for several weeks.