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MY BLUE TEA CHEF PROFILE Rafaela Baia Rafaela is so proud to be living in Australia, to become a part of Australian culture while also keeping her Brazilian roots - by bringing in her passion and dedication to rock-solid healthy food any respectable grandmother or mother would make for her family out of love. You eat and you nourish your body. You're not just eating to satisfy your hunger.¨ RAFAELA BAIA RAFAELA'S ENERGY BALLS RECIPE Rafaela Baia Owner and Chef, Yummy Raw Far from a Raw Deal Most people associate cakes and bakes with sugars, ovens and probably a few notches too high on the calorie scale. Rafaela Baia is set to change that mentality with her line of raw, yummy cakes. Veronica Lind from our marketing agency, Vermilion Pinstripes sits with Rafaela to understand this raw cake business. We could not believe it when we heard about her raw cakes. Can an unbaked cake even be called a cake? When we saw her beautiful creations we really just had to try them and find out more! We spent a lovely afternoon getting to know Rafaela over a big pot of blue tea (and more than a few slices of her raw pandan cake). Discovering it Raw, an interview with Rafaela Baia Mindful eating is my passion and also a part of my lifestyle. It is what gave birth to Yummy Raw . I love and appreciate good food and I believe there is a way to create healthy, raw, dairy-free, gluten-free, plant-based "happy foods" with no refined sugar. That is how I got started experimenting with recipes and sourcing for ingredients to create my beautiful raw cakes! I use wholesome, healthy, nutrient-packed ingredients such as cashew, almonds, dates to give my cakes sweetness, texture and body. For food to be qualified as "raw", it cannot be cooked over 40 degrees so the nutrients and vitamins do not get destroyed in a typical cooking process. ​ I was cooking in numerous restaurants and those years of observing and experimenting really consolidated my passion in raw foods. I was working in a vegan restaurant when I got obsessed with how incredible plant-based food can be. Once I discovered this, there really was no turning back to cooking with or eating processed foods and chemical-based unhealthy products. "…they are dairy-free, gluten-free, no refined sugar but they taste amazing. You won't believe that there's no sugar in there, that's why I make them with a lot of pleasure. I'm very proud to sell something that is going to be nourished … you can get lots of nutrients and minerals because they don't break down when you cook them like a normal cake." - Rafaela Baia From Brazil to Australia Brazilian families love food and many of our family memories surround cooking. Sunday family lunches were the norm and cooking up a storm was something we looked forward to. Making food together was something that brought us close together. And in those days, our grandparents and parents were big on eating healthy and well, with authentic ingredients straight from the earth. We may not have had a word like ´ecological´ or ´organic´ then, but the food we ate were certainly as real as they could get. We were a generation lucky to have grown up eating real, healthy food. My family even had a food catering business, so I literally grew up in a food environment where cooking and organizing anything related to food was the norm. I guess I kind of got my career laid out for me from the very start! ​ I moved to Port Macquarie because my husband got a job here, and we really wanted to take life more slowly. I was living on the Gold Coast when I first came to Australia, then I was living in Sydney and Lake Cathie. I love living in the middle north coast. I have been living in Australia for over 12 years now and I simply love it here. "​I am so proud to be living here, to become a part of Australian culture while also keeping my Brazilian roots by bringing in my passion and dedication to rock-solid healthy food any respectable grandmother or mother would make for her family out of love." ​ - Rafaela Baia Making my beautiful raw cakes is the gift my Brazilian roots have given me. I am also very proud of myself for picking up a new language when I first got to Australia, and starting off a new career myself. Those are achievements my family and I really value. I think I have done pretty well - these were big changes in my life and a lot of moving, changing and settling in. Things sometimes got overwhelming and stressful, and that is when a quiet afternoon of cooking with my healthy, happy, raw ingredients help me to set my balance straight again. You eat and you nourish your body. You're not just eating to satisfy your hunger. Cooking raw food is like my hobby, passion, lifestyle, career, therapy all rolled into one! It has really made an amazing change in my life. Ingredients for the Future I set up Yummy Raw as a company to give me the space I need to experiment and build up my repertoire of raw dishes. I grew up being fed on good quality ingredients and that was a way my family showed love and consideration. Now in my business, I continue to uphold that tradition and I use only high quality ingredients. I am feeding customers who trust in what I am creating and I know however much heart you put into something, you get it back tenfold. So much of my heart is invested in this business, it is important to give the very best I have and to know I have not only delighted the tastebuds of my customers, but also that my creations are nurturing and beneficial to their bodies too. ​ I have also been sourcing for produce locally as far as possible. I love the sense of community that I build wherever I go and if I make the extra effort to just look and ask, life brings me the connections I need to propel my business! ​ It has really boosted my confidence finding local businesses within Port Macquarie. Talking to people, getting to know them, making new connections, and it has really helped me fire up my passion when I meet like-minded people I can collaborate and work with. Setting up a business can feel like a tough, lonely journey at times, so meeting people who share my passion helps to keep me going. I love the sense of togetherness with the people I have met and how supportive everyone has been. This is definitely not a competitive dog-eats-dog arena. Everyone has their own unique space to grow, helped by each other. ​ One of my recent connections is with My Blue Tea . I adore their all natural plant-based powders. These are absolutely beautiful ingredients and it got my creativity buzzing in the kitchen. I found My Blue Tea on Instagram and it was love at first sight. I was mesmerised by the natural blue colour of the butterfly pea flower . I knew I had to get my hands on some of that powder and I already had ideas whizzing in my head about what I could do with it. "Thanks to My Blue Tea, I have created three really pretty new cakes - the Roselle Raw Cake, the Pandan Raw Cake and the Layered Blue Pandan Cheesecake. All raw, natural, unique, delicious, healthy, beautiful and absolutely guilt-free when savoured! Yummy Raw cakes are already power-packed with nutrients - when I add My Blue Tea´s superfood powders to them, that really amps up the cakes in their nutrient value, as well as making them look so incredibly pretty!" ​ - Rafaela Baia Yummy Raw Roselle Cakes All natural colours and ingredients. The pink is from My Blue Tea Roselle Powder and the purple is from Butterfly Blue Pea Flowers Powder. Yummy Raw Blue and Chocolate Cake Mostly nut based "cream" mixed with My Blue Tea Butterfly Blue Pea Flowers powder for that natural blue, purple and pink colour tones. Yummy Raw Roselle and Kaffir Lime Cakes They're really yummy. Beautiful colours and flavours derived from My Blue Tea Roselle and Kaffir Lime Powder. Yummy Raw Cakes The "purple" on this Yummy Raw cake is made from My Blue Tea Butterfly Blue Pea Flower powder. Yummy Raw Roselle Birthday Cake Natural reds and pinks using My Blue Tea's Roselle Hibiscus Sabdariffa powder I am excited to see what new connections I can continue to make in Port Macquarie. I know that is how my creativity grows! Labour of Love Yummy Raw allows me to pursue my passion and create a future for my family - a future built on very healthy foundations! I want to continue to work with plant-based desserts. I love seeing the final product, and here is a little secret confession on my part - my favourite part of the whole cooking process is putting in the garnishes and finishing touches. It is so fun and kind of like a treat for myself to say, well done, you have made another amazing delicious raw cake! ​ Sometimes my experiments do not work out and things do not go as plan, but that is what I also love about cooking. It is very forgiving. I experiment, try different ingredients and methods, and if it works, great, if it does not, it is a lesson learnt. I can dust it off, wash things up, rest with a cup of coffee and try again the next day! ​ I am excited about where my future is going with Yummy Raw . I know I have strong roots to back me up in my culinary career. I have a lot of saudades* for the food and family feasting atmosphere I enjoyed as a child. And in some ways I want to extend this and share this with my customers. Yummy Raw is my labour of love and I am a very lucky person to have grown up with beautiful food and to now be the one sharing this with so many people. * Saudades- (Portuguese) feeling of nostalgia or melancholic longing for the past or for something or someone one loves. RAFAELA'S ENERGY BALLS RECIPE Rafaela Baia of Yummy Raw speaks about her passion and what goes into her Raw Cakes Blue Recipes Shop Online Buy Direct Trade Enquiries Rafaela

LILLIE GIANG MY BLUE TEA CHEF PROFILE Lillie Giang Lillie was set to be a chef from the moment she was born. Her family were all dedicated foodies in Vietnam. Food was worshipped, adored and highly respected in her family. She grew up living, breathing and of course, eating dishes that were skillfully whipped up. It was Lillie's father and maternal grandmother who taught her precious lessons in eating, cooking and naturally, living well. When a child grows up learning the fine art of cooking from people who are near and dear to them, the child naturally develops a genuine love and talent for food and cooking Lillie Giang The Food Affectionist ¨My philosophy around food has never changed. Keep learning (I’m a forever student), never stop cooking and always give back with abundance.¨ Eating to the Moon and Back My Blue Tea is always on the lookout for chefs and food enthusiasts who share our values of eating natural, healthy food that is not only exciting to the palate but also enticing to the eyes. With each chef we meet and know, we learn so much more about the rich art of cooking. Each chef invites us to their own unique world of textures, flavours and most importantly, culinary stories that inspire. Special festivals always have special foods and the Mooncake Festival is one where we love drooling over gorgeous mooncakes that are rich with flavours, textures and colours. Lillie Giang is the chef who is bringing our Blue & Pandan snow skin mooncakes to life. We first saw her ¨giveaways¨ on her Facebook group by various brands and companies and we got curious enough to approach her with My Blue Tea's range of superfoods and natural products . Lillie was absolutely lovely and so quick at making decisions! We had a little chat and it was clear what she wanted. Lillie was very open to learning about and experimenting with new ingredients so we immediately sent her heaps of Superfood Powders, Blue Teas and Latte Powders for her to get her magical hands into and to share with her team of enthusiastic cooks and bakers. When it comes to food, a vital ingredient to enjoy it is simply to share it. No foodie or chef in the right frame of mind would ever hoard food for themselves. The joy of cooking comes from not just the process of making the food but also from having the opportunity to share with family, friends and even people we do not know (yet)! Cheering Melbourne during the COVID-19 Pandemic Lockdown ​It was sometime in October when Lillie contacted us and said that the Chinese Association of Victoria wanted to make a Mooncake Festival video of her making mooncakes. Due to the lockdown in Melbourne, a lot of festivals had been cancelled and the city was really missing the festive mood, and very much in need of cheering up. ​ Lillie was more than happy to do it and she wanted to bring out the gorgeous shades of blue with the texture of snow skin for her mooncakes. Blue is an extremely pliable and exciting colour to work with in food as it offers such a rich palette of shades and tones. Depending on the thickness of the coconut milk you use or if you use water, the shades change and it is very much like being a scientist in a laboratory. You never know what you are going to get when you mix different liquids together with the butterfly blue pea powder. It is great fun as long as you approach it with curiosity and throw rigid expectations out of the window. Especially with so many cities around the world in lockdown, the last thing we want is to impose monotony on all aspects of life. With a simple mix of butterfly blue pea powder and a liquid, your kitchen can absolutely come to life with a variety of shades. Just imagine - no two mooncakes look alike! And they do not have to! No more standard colour and design. Life can be exciting. Deliciously so! ​ As it was such short notice, we could not send our products by normal post, and what with lockdown restrictions, we knew the Australian post could not get things out as quickly as before. We took a chance and decided to Express Post My Blue Tea's products to Lillie. It was a rather nail-biting time as we really hoped the products could get to Lillie in time. Unfortunately, My Blue Tea's parcel did not arrive. One important lesson all cooks learn and which we apply to our daily lives is to quickly improvise. That literally is no use crying over spilt milk and when a recipe goes wonky or if we are missing an ingredient, we try our best to improvise and salvage the dish. ​ So we quickly moved on to Plan B. We called Roger Yeo, the proprietor of Lion City Asian Grocery in Mt Waverley. We explained to him our situation and luckily for us, Mr. Yeo was such a lovely, generous soul he agreed to assist us. Lion City Asian Grocery stocks My Blue Tea's products and he actually personally delivered My Blue Tea products to Lillie. We were so grateful for his help. Finally Lillie could get our products to make her beautiful snow skin mooncakes. We feel proud that Lillie had chosen to use My Blue Tea's products for her mooncakes - an age old traditional recipe that requires skill and patience. Lillie was set to be a chef from the moment she was born. Her family were all dedicated foodies in Vietnam. Food was worshipped, adored and highly respected in her family. She grew up living, breathing and of course, eating dishes that were skillfully whipped up. It was Lillie's father and maternal grandmother who taught her precious lessons in eating, cooking and naturally, living well. When a child grows up learning the fine art of cooking from people who are near and dear to them, the child naturally develops a genuine love and talent for food and cooking. It is clear when you look at Lillie that she has been nourished from the inside out growing up - her sunny smile is the first thing that strikes you about her. There is something open, inviting and honest about her that welcomes you into her space. For Lillie, her love of life is intimately connected with her love of food. And we understand Lillie when she says that food connects her to people and takes her around the world and gives her purpose. Food has connected Lillie to us, and in turn that continues to connect all of us to foodies in her circle and in My Blue Tea's circle. And it is a joyous connection we all have, food unites and never divides. All true-blue chefs and foodies are eager to learn and share and tomorrow is always a great day to look forward to, for more food experiments and sharing good food with family and friends. Lillie Giang https://www.thefoodaffectionist.com.au/ We clicked with Lillie because we share the same philosophy of giving back with abundance. That is how life continues! Lillie has had a rich career as a chef, coach, educator and presenter. It is important for her that cooking is not an exclusive arena available to only a chosen few. In fact, what drives her is the goal to make cooking available to many, to make it affordable, sustainable and fun! Lillie lives and breathes her values of sharing wholesome, quality food with people and making connections wherever she goes. She is a guest presenter on The Cooks Pantry (Channel 10) and My Asian Banquet (Channel 7). She is also an advisor and in-store pop-up presenter for several well-known supermarkets and shopping centres. And if that is not enough to keep her busy and satisfy her craving to share amazing food, she also works actively with NDIS (National Disability Insurance Scheme) students and their families to help make food accessible by teaching them how to prepare and cook food, all true to her values of making food accessible, fun and making a difference in people's lives. And Lillie does not stop there. At weekends she is eagerly sharing her love of food and culture with other enthusiastic foodies at some of Melbourne's largest indoor and outdoor food festivals and events. We take our hats and aprons off to Lillie for making her 24 hours stretch across the week to give back to the community all her knowledge, experiences and most importantly, love for cooking! ​ We love how Lillie is experimenting with My Blue Tea´s products to create new flavours, textures and colours. We are so driven to do what we do because, quite simply, food is exciting! If this gets you inspired, why not try out some culinary experiments of your own with My Blue Tea's range of superfoods and powders ? You never know what you are going to get! Keep an open mind and stay curious! Bring out the Lillie Giang in you! ​ Download recipe for this elegant, exquisite butterfly blue pea snow skin mooncake. Blue and Pandan Snow Skin Moon Cakes Fit for eating on the moon! Made with love by Lillie Giang. Pandan Coconut Lillie Muffins Made with My Blue Tea's Pandan Powder, they're simply over the moon! Lillie Giang's Vietnamese Noodles Have you tried this with My Blue Tea's Kaffir Lime Leaves Powder? Lillie's Hot Cross Buns Add My Blue Tea's Pandan Powder for enhanced flavour and fragrance The BIG cook show Moon Cake Recipe Blue Recipes Shop Online Buy Direct Trade Enquiries Lillie Giang

MY BLUE TEA CHEF PROFILE Catherine Teo Catherine had been a qualified nurse for 27 years before she decided to drop everything and follow the call of her heart - she became a patisserie chef! ​ Now Catherine lives and works in Melbourne as a pastry chef. Follow her Facebook page Cat's Bakery Creations and get that saliva flowing! Catherine spends a good part of her time on baking for charity, so while you may not get to order her lovely creations from her Facebook, she is always open to charity opportunities and sharing beautiful food with people is something to feed one's soul as well. CATHERINE TEO Catherine Teo Daring to Change…for a Sweeter Future Every chef we meet has got an amazing story to share. It is never just about someone who likes food or likes to cook. We have heard so many inspiring stories of how each chef got to where they are now. These have been inspiring food for thought and for My Blue Tea, being connected to culinary experts from all over the world is is also a wonderful motivation to keep doing what we do. These are all people who trusted in their vision to share amazing, healthy food with others and we get such a thrill when chefs experiment with our superfoods and beautiful dishes emerge as a result of this marriage between their skills and our ingredients! So here's food for thought: What does one do after spending 27 years in a qualified profession and finding that this is really not making one jump out of bed every morning? Chef Catherine took the plunge and dared to change. And she is certainly not looking back. Her change has led to a far sweeter future that is making her love every single minute of her life. Chef Catherine's love for baking knows no bounds, resulting in beautiful So here's food for thought: What does one do after spending 27 years in a qualified profession and finding that this is really not making one jump out of bed every morning? Chef Catherine took the plunge and dared to change. And she is certainly not looking back. Her change has led to a far sweeter future that is making her love every single minute of her life. Out of her Comfort Zone Catherine had been a qualified nurse for 27 years before she decided to drop everything and follow the call of her heart - she became a pattiserie chef! Talk about leaving one's comfort zone! Her passion drove her to bake any chance she got - she taught herself from recipe books, YouTube and just rolling up her sleeves and getting her hands deep into her ingredients. In 2015, Catherine took one step further. Learning on her own was no longer enough. To take her dream towards reality, she decided to train as a professional pastry chef in Melbourne. She successfully completed her Certificate 3 and Certificate 4 in a patisserie course and she received her Diploma in Hospitality Management course in 2017. ​ A gorgeous no-bake Blue Butterfly Lemon Cheesecake Growing Healthier Making that scary change was the best thing Catherine did for herself, and we are glad she did it as we can now all enjoy her delicious creations! As in any art, all artists strive to grow and improve. Catherine is moving into exploring healthy baking with natural ingredients. My Blue Tea loves collaborating with chefs from all backgrounds who share our passion in healthy eating that is also exciting! Catherine has created several new recipes using My Blue Tea's superfoods ingredients. Now Catherine lives and works in Melbourne as a pastry chef. Follow her Facebook page Cat's Bakery Creations and get that saliva flowing! Catherine spends a good part of her time on baking for charity, so while you may not get to order her lovely creations from her Facebook, she is always open to charity opportunities and sharing beautiful food with people is something to feed one's soul as well. If you are inspired by Catherine's self-made pastry chef career path, why not try out some of her beautiful recipes yourself? Read here for a recipe using My Blue Tea's Blue Butterfly Pea Powder and Red Roselle Powder - Butterfly Pea and Roselle Yoghurt (the most power packed healthy breakfast you can have). And perhaps after this, you may also be inspired to relook at your career and ponder how you can make your future sweeter! A stunning and healthy breakfast recipe for you courtesy Chef Catherine using both Blue Butterfly Pea Powder and Red Roselle Powder Want more? ​ Looking to make your own culinary creations? Then check out the My Blue Tea Blog and TV Channel for gorgeous recipes created by chefs from the world over! Blue Recipes Shop Online Buy Direct Trade Enquiries Catherine Teo Jackie's Recipes

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MY BLUE TEA SUPERFOODS STORE PURLE SWEET POTATO POWDER KING HENRY VIII believed sweet potatoes enhanced his sex life, and he wasn't alone in this view. Trade Enquiries Sweet Potato Benefits Recipes Shop All TRY NEW INTENSE FLAVOURS AND DEEPER PURPLES 1kg Commercial Packs of Purple Sweet Potato Powder are available. Please contact us directly here. Quick View Intense Purple Sweet Potato Latte Blend - 1kg Price $69.00 Quick View Purple Sweet Potato Latte Blend - 1kg Price $59.00

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ABOUT US MY BLUE TEA, THE BOUTIQUE STORE FOR UNIQUE SUPERFOODS My Blue Tea is a company based in Australia that offers unique superfoods. Our launch products include the Blue Butterfly Tea Powder and Butterfly Pea Flower Tea, made from Butterfly Blue Pea Flowers or scientifically referred to as the Clitoria Ternatea. These flowers are used as an aged old and ayurvedic way to maintain health and overall wellness. ​ Lee, the founder of My Blue Tea, grew up in Malaysia. ​ "We used the Butterfly Pea flowers to provide a blue tinge to rice (known as Nasi Kerabu, a specialty rice) and glutinous rice cakes (known as Pulut Tai Tai & Nonya Chang in Nyonya cooking in the Peranakan community)." The roots, leaves, flowers and seeds of Clitoria Ternatea have known traditional medicinal uses that stretch back in time - especially the roots. In Ayurveda Indian medicine it is known to cure sexual ailments and is used as an aphrodisiac, laxative and diuretic, as a brain tonic to promote intellect and improve memory, to treat bronchitis, asthma, pulmonary tuberculosis, fever, skin diseases like leucoderma, eye infections and is even reported as a cure for ulcers. Active components of Blue tea include tannin, resin, starch, tarakserol and tarakseron. Our Blue Butterfly Powder and Butterfly Blue Pea Tea is a delicate blend of these flowers with a natural flavour on its own or you may wish to add honey or rice sugar, lemongrass, ginger or pandanus yourself to give that extra flavour and medicinal value. Or you may simply choose to add a squeeze of lemon to see how it changes colour from royal blue to purple or pink and impress your friends or guests at the next dinner party. Taste of Blue Tea: The tea has amazing intense blue colour and thick brew looks like blue ink; perfect and safe as a natural food colouring. Flavour is not distinguished and has an all natural earth taste. Blue Recipes Shop Online Buy Direct Trade Enquiries MY BLUE TEA Australia's Plant-Based Superfoods Company TEA LEAVES LATTE BLEND SUPERFOOD POWDER SUPERFOOD EXTRACTS RECIPES

TRADE NEWS Trade Enquiries Buy at Wholesale prices now My Blue Tea Jul 26, 2023 Updated list of Blue Butterfly Nasi Kerabu restaurants and private caterers in Australia List of restaurants and private caterers in Australia famous for their Bunga Telang Nasi Kerabu (blue rice) made with our Butterfly Pea My Blue Tea Apr 1, 2023 Launching DIY Coconut Shake & Smoothie Homekit for Coconut Lovers DIY Coconut Shake Smoothie Homekit. Make bubble tea. Kit comes with shake sachets, toppings, bamboo glass and straw, insulated water bottle My Blue Tea Nov 25, 2022 Farm to Plate Partnership with Doku Bio-Technology My Blue Tea and Doku Bio-technology are part of a farm-to-consumer business where work with local communities begins at the grassroots level My Blue Tea Nov 25, 2022 “Breakfast of the Gods” is now available (pre-order advised) Revealing the Breakfast of the Gods - Sarawak Laksa. Here's My Blue Tea's latest product Sarawak Laksa Paste with shrimp paste or vegetarian My Blue Tea Oct 13, 2022 Shake, Shake, our Coconut Shake! Shake, Shake, our Coconut Shake! Coconut Shake recipe from My Blue Tea with Coconut Shake Powder My Blue Tea Recipes Aug 18, 2022 Pandan Kueh Talam Recipe Recipe for Pandan Kueh Talam and free ticket to Foodservice Australia 2022. Talam anything but the basic ingredient is coconut. My Blue Tea Mar 2, 2022 My Blue Tea - Just Right Round Your Corner Finding My Blue Tea in local communities and retailers in Australia, internationally and at festivals and events My Blue Tea Recipes Dec 31, 2021 Crispy Juicy Spice Fried Chicken is the new homemade KFC New from My Blue Tea Ayam Goreng Berempah Spice Fried Chicken Powder. A new addition to our Spice Pantry. Beats KFC anytime! My Blue Tea Sep 23, 2021 New Coconut Superfoods from My Blue Tea My Blue Tea announces new superfoods coconut powders. Coconut Powder, Matcha Coconut Latte, Almond Coconut Latte, Nasi Lemak premix. My Blue Tea Feb 26, 2021 Cooking and Connecting with Chefs Across Borders True Blue Cooking and Collaboration between My Blue Tea and Chef Nonna Chong where we show you how to use My Blue Tea's Superfoods Powder. My Blue Tea Oct 1, 2020 Making Plant-Based Skincare using My Blue Tea Superfood Powder My Blue Tea wants to work with ethical boutique skin care manufacturers who are searching for quality, plant-based ingredients for skincare.

An AfterPay Sale that suports our sustainability program to empower Women Learn more Shop Sale Empowering Women My Blue Tea celebrates women every day. By buying our products, you support our sustainability program to empower women. My Blue Tea invites everyone to come together to celebrate women, a call to action to celebrate their achievements. We support girls and women in rural countries, empowering them with skills and work as part of our sustainability program to grow and produce unique, high quality Superfoods products for My Blue Tea. This is via two initiatives - Farm to Consumer and Soil to Plate. Learn more about them here. ​ By purchasing our products, you are supporting our sustainability program and empowering these women with training and jobs, ensuring food security for the next generation. At the moment, we have 280 acres of land to plant Butterfly Pea Flowers, Pandan, Purple Sweet Potato, Torch Ginger, Red Ginger and Dayak Ginger. This plantation, as a non-profit enterprise, assists our community, particularly native single mums. Shop now We don’t have any products to show here right now.