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Create some Pink Marble Yoyo's A profiterole, cream puff, or chou à la crème, however you call it is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. Whatever the name and/or ingredients this one is SOOO beautiful a Pink - Roselle Profiteroles contribution by Lynn Sebastian in New Zealand. When lockdown happened in March 2020 this year, we reached out to passionate cooks or anyone who had some spare time (LOL) and looking for interesting, new and yummy recipes to share with MY BLUE TEA community during this period. Lynn was one of them who put her hand up and we sent her our Superfood Powders for her to create anything to her heart's content, Well the result was spectacular and the pictures tell the story. Read about Lynn below. INGREDIENTS :- Profiteroles * 180 grams butter, softened * ¼ C icing sugar * ¼ t vanilla essence * 1½ C Standard/Plain flour * ¼ C Horlick powder * 1T instant coffee powder/ granules (dilute with 1T boiling hot water and set aside to cool until required) – can use cocoa powder or Ovaltine powder also, if desire Note: You may need extra flour as the coffee flavoured dough will be wetter and softer once the diluted coffee been added to the dough BUY ROSELLE POWDER POWDER Roselle Tea Powder Butter Icing : • 50g butter/margarine, softened • 1T hot water • 1t @my.blue.tea - Roselle Powder (I strongly recommend sifting) • ½ to 1C icing sugar BUY ROSELLE POWDER POWDER METHOD : 1. Preheat oven to 180ºC – fan bake/ fan force. Line two baking trays with baking paper. 2. Cream the butter and icing sugar until light and fluffy and then add the vanilla. 3. Sift the flour and combine with the creamed mixture to form a soft dough. 4. Halve the dough, mix one half with the Horlick powder and the other half with the diluted coffee then combine the two different flavoured dough to create the marble effect whichever way you desire – just be careful not to overmixed the two doughs so you won’t lose the marble effect! 5. Roll teaspoonfuls of the mixture into balls, place on the prepared trays and press down either with a fork or simply with the centre on your palm. 6. Bake for 15 - 20 mins or until golden. Leave on the trays for 4 to 5 mins until they start to set then place on a wire rack to cool. 7. Mix all the icing ingredients together until light and fluffy. 8. When cookies completely cool, sandwich in pairs with the Roselle Tea Powder Butter Icing. Enjoy your Roselle Profiteroles with any of this range of our Blue Tea - choose any one of our beautiful Blue Tea blends. Perfect in this cold weather. This tea is almost like a love potion :) Play this tea. Pure Just Blue Tea Add water to these beautiful Blue Butterfly Pea flower tea and watch it turn blue. Add lemon and watch it turn pink or purple depending on acidity. For excitement, add white wine and see what happens. We know, friendship and love is so colourful right? "Tropical + Native Australian Tea Blend" - an organic and natural super tea blend of rainforest and tropical flowers. This Blue Myrtle Tea has the refreshing flavour of Lemon Myrtle, the extra spice of Aniseed Myrtle and the colour changing properties of the Butterfly Pea flower. BUY BLUE TEA BLEND Blue Inspiration Tea is now available with twice the anti-inflammation benefit. Butterfly Blue Pea flower & turmeric pieces combine to spice up and kick start your day. Super relaxing organic tea to finish up your hectic day that can aid in both the ease and quality of sleep. Containing ingredients that are known to improve bedtime sleep, this sleepy tea is the perfect companion for those needing to put their feet up, keep up to date on Facebook and peacefully drift off to dream land. BUY BUTTERFLY PEA TEA / CLITORIA TERNATEA NOW Roselle Powder now comes in a new packing - 50 grams freeze dried pure Roselle goodness. Packed with Vitamin C and anti oxidants Amazing things you can do and create with My Blue Tea's Roselle Powder and here's one "Ginseng Roselle Facemask". If you are a skincare developer and into making healthy natural skin care - use all natural plant based colours to create your skincare; we would love to work with you. This is Roselle Ginseng Facemask by Amy, The Australian Olive Oil Soap Co. Many thanks Lynn for these beautiful Roselle recipes and next it's "Lime Me Up" - What's that? Stay tuned and please share this beautiful recipe with friends and family. ABOUT LYNN :- Me Myself and Lynn "Apa khabar tuan tuan dan puan puan 👐, I'm the Durian that met the Kiwi then married a half Yorkshire Pudding and half Tiramisu 🥰. My passion or perhaps these days more like obsession for cooking and baking started when I was barely tall enough to stand in front of the sink to do dishes 😂 but that didn't stop me from a thing called 'stool' to add those extra inches needed to give me the height to make the cut 😜. My passion became therapy and intensify during my Uni years as a form of de - stress and pain management to regulate my breathing then from there it became an opportunity for a little pocket money making as a dirt poor Uni student especially with my baking which proves popular amongst friends of different ages and background.......then work life happens after graduating that occupied almost all of my time but I learnt to steal time here and there to continue with my passion which gradually in the last 3 or 4 years is and has turned into Food Art Projects with my Yorkshire Pudding/Tiramisu being my Guinea Pig or should I say Lab Mouse with all my creations straight out of my head which really rings my bell and tick all the boxes ❤ and my Yorkshire Pudding/Tiramisu is ever so supportive of my creations and passion. I'm the kinda self taught/amateur Baker that bakes by feel and can never quite conform to recipes......trust me I've tried, I really have but just keep finding myself completely dissected the recipe then abandoning it altogether 😂. Needless to say.....recipes and I can and will never be BFF ever! All my creations are through trials and with that; long story short, I would love to be able to collaborate with others and turn my cooking and baking passion/obsession into something tangible 🙌." By: Lynn Sebastian

TRENDING ON IG !! Everyone wants Butterfly Pea Peanut Blue Mochi recipe Wow! Never had so many requests for a recipe! We published Butterfly Pea Blue Peanut Mochi today on Instagram and there were so many requests for recipes, yum oooo. Everyone loves it. Natural Blue colour is just gorgeous. And so is Catherine Ang, she made these and here's her recipe. About Mochi Mochi (Japanese: 餅, もち) is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time.“ However, Mochi originated from China - China, being the forefather of the region, may have passed the tradition on to Japan at some point, having already passed many things to Japan early in history, like the written language, culture, architecture, dress, martial arts, and beliefs. The pounding process of making mochi originates from China, where glutinous rice has been grown and used for thousands of years. A number of Aboriginal Chinese tribes [clarification needed] have used this process as part of their traditions. Some say that early Japanese settlers sailed over from China, or perhaps Mongolia. Mochi masters like the one in the video take pride in keeping such a tradition alive. Mochi production in Japan is believed to have began as far back as the Yayoi period, which started in 300 B.C. The original mochi was made from nutrition-rich red rice. Because of its auspicious and divine connotations, it was only eaten by the emperor and by nobility. It also came to be used in religious ceremonies as offerings to gods. Though Japan is famous for mochi, you will also find excellent mochi in Taiwan. Taiwan is so crazy about mochi that there is even a "Taiwan Mochi Museum" that moonlights as a mochi factory. Japan ruled Taiwan for a period of 50 years starting in the late 1800s. Even so, history is a complicated thing, and Taiwanese mochi makers may have brought some of that tradition over from Mainland China, as China also has a tradition of eating a glutinous rice-based food similar to mochi. With the lockdown and closure of borders, it's a bit challenging to visit either Mochi Museum or Japan and we have Catherine to thank for this beautiful and yummy peanut Butterfly Pea Mochi recipe. If you are allergic to peanut, you may substitute the fillings with (a) Azuki beans or red beans (b) Pandan Coconut palm sugar (c) Durian (d) Purple Sweet Potato / Ube (e) or maybe even deep fry these mochis. Enjoy! BUY DURIAN/PURPLE SWEET POTATO NOW Ingredients for skin: * 300g glutinous rice flour * 50g wheat starch * 75g caster sugar * 1 1/2 tbsp oil * 450ml water * 1/2 tspn @my.blue.tea Butterfly Pea Powder OR ( add enough Blue Butterfly Pea powder with the water to achieve the colour you desire) Peanut filling (mix together): * 300g blended roasted peanuts * 100g caster sugar * 1/4 tsp salt Flour for coating & dusting: * 200g rice flour, fried for 20 min over medium heat. METHOD : Step 1. Mix all ingredients until well combined. Sieve and pour into a greased steaming tray and steam over medium heat for 25 min. Step 2. When the rice flour mixture is cool enough to handle, scrape it out onto a work surface scattered lightly with the dusting flour (per above). * Divide cooking dough into small portion, about 35-40g each using sharp knife dusted in flour. * Working with one piece at a time and dusting your hands with flour to stop it sticking, roll each piece into a ball. * Flatten the ball then use your hands to form it into a round 8 cm across. * Place a tablespoon of the filling in the centre of the round then bring the edges over the filling to enclose, pinching them together well to seal. * Gently re-roll into a round, pressing the top slightly to flatten a little. * Coated the Mochi with flour to smoothen the surface. Mochi will keep stored in an airtight container for up to 2 days. BUY BUTTERFLY PEA TEA / CLITORIA TERNATEA NOW ABOUT CATHERINE ANG :- Another winning recipe by Catherine. We wish to thank Catherine who has been sharing a lot of recipes and beautiful photos of her creations. In her words, she loves baking and not good a cook. She's a specialist psychologist during the day and bakes during the weekend. And if you would like to be featured here, do get in contact with us or email - info@mybluetea.com.au Sources : https://www.visiontimes.com/2016/06/20/the-origins-of-mochi-japans-chewiest-most-favorite-tasty-treat.html https://www.japan-talk.com/jt/new/mochi https://en.wikipedia.org/wiki/Mochi

WHAT THE!!! Read on and learn how to make Purple Sweet Potato Marble Cake using a Thermomix Some comfort food for you this winter baking and that we're still in partial restrictions so here's a yummy Purple Sweet Potato Marble Cake. “Comfort foods are just tat so comforting, because they provide both a psychological comfort and nutritional benefit,” certified nutritionist Brian Bender says. Often at times, these foods remind us of fond memories or occasions — birthdays and holidays, for example — connected to friends or relatives, according to Bender. "Although comfort food will never break your heart," Gabriel says in a news release, "it might destroy your diet." But hey, this Purple Sweet Potato Marble cake is not one which you bake daily, so enjoy this especially with winter just a cold breath away. Here is the recipe generously contributed by Melanie. Melanie is a Thermomix Consultant and she has a few more bakes and recipe up her sleeve. She also conducts classes online and if you grab your thermomix from her she's more than happy/willing to guide you. INGREDIENTS :- *300 g butter, softened and cut into pieces, plus extra for greasing * 370 g plain flour, plus extra for dusting * 200 g caster sugar * 1 tsp vanilla sugar or ½ tsp natural vanilla extract (see Tips) * 1 pinch salt * 5 eggs * 1 tbsp baking powder * 70 g full cream milk * 4 tbsp o f @MyBlueTea's Purple Sweet Potato Latte Powder powder BUY PURPLE SWEET POTATO LATTE POWDER (see Note below) METHOD : (1) Preheat oven to 180°C. Grease and flour a bundt cake tin (approx. 22-24 cm) and set aside. (2) Place butter, flour, sugar, vanilla sugar or vanilla extract, salt, eggs, baking powder and 40 g of the milk into mixing bowl and mix 40 sec/speed 5 with aid of spatula. Transfer half of cake mixture into prepared bundt cake tin, leaving remainder in mixing bowl. (3) Add Purple Sweet Potatoes Powder and remaining 30 g milk into mixing bowl and mix 5 sec/speed 5. (4) Scrape down sides of mixing bowl with spatula. Mix a further 5 sec/speed 5. (5) Layer purple sweet potatoes cake mixture into bundt cake tin. (6) To create a marble pattern, swirl through both layers with a fork. (7) Bake for 50-60 minutes (180°C) or until a wooden skewer inserted into the centre of the cake comes out clean. (8) Allow cake to cool in tin for approx. 15 minutes before transferring to a serving plate and leaving to cool completely. Cut into slices and serve. Enjoy with a cup of your favourite ButterFly Pea Tea, in all its variety. BUY BUTTERFLY PEA TEA / CLITORIA TERNATEA NOW All our natural plant based powders will now come in 50 grams pack and that includes : * Butterfly Pea Powder * Kaffir Lime Leaf Powder * Roselle Powder * Pandan Powder will still be in 50 grams but we're are looking at 100 grams pack and would like to hear your thoughts, please email us - info@mybluetea.com.au We love this short top-down on this cake. Great job Melanie! Note : Purple Sweet Potato Latte Powder will only be available end of June 2020 (limited available) and if you are interested, please pre-order either via email to sales@mybluetea.com.au or send a message to 0478 413 573. ABOUT MELANIE, The Home Cookery :- This recipe was contributed by Melanie in Melbourne. Many thanks Melanie. And here is a getting to know Melanie and if you wish to grab yourself a thermomix she is able to assist you there. "Thank you for the opportunity to introduce my product/service. As you know, I am a Thermomix Consultant for Thermomix Australia, helping customers who wish to purchase the Thermomix as well as proving ongoing support through their Thermomix cooking journey. You might like to follow Melanie on Instagram and her FB Page for wholesome and nutritious foods & recipes using Thermomix - https://www.instagram.com/thehomecookery/ https://www.facebook.com/thehomecookery.au/ My contact details are as follows; Melanie Chin Thermomix Consultant ID 120279 0430 429 851 melanie@homecookery.com.au and yes, that's the Thermomix that was used to make the Purple Sweet Potato Marble Cake.

How to make Brownie Ice Cream Sandwich with Purple Sweet Potato Powder in the ice cream? Brownies, ice cream and Purple Sweet Potato - yum! What a great combination.... and here's the recipe. Enjoy! INGREDIENTS :- * 1 cup chocolate * 1/2 cup Peanut Butter or any other but butter * 1/2 cup coconut oil * 1-2 flax eggs * 1/2 cup coconut sugar * Vanilla bean extract * 1 scoop chocolate protein powder * 1/4 cup cacao powder * 1-2 spoonful of MY BLUE TEA - Purple Sweet Potato Latte Powder * Pinch baking powder ## Salt (if required) In a double boiler add 1 cup chocolate, 1/2 cup Peanut Butter or any other but butter and 1/4 cup coconut oil and melt over medium heat. In a mixing bowl add 1-2 flax eggs, 1/2 cup coconut sugar and vanilla bean extract and beat until smooth and creamy. ** Alternatively use 1 egg for a Non-Vegan version. Brownie Purple Sweet Potato Sandwich METHOD :- Add your chocolate mix to your sugar mix, also mix in one more cup of chocolate (we mixed in loving earth salted caramel chocolate) for two diff flavours, 1 scoop chocolate protein powder, 1/4 cup cacao powder, pinch baking powder, salt if wanted. * Mix all together then spoon tablespoons onto prepared baking sheets and into a pre heated oven of 160. * Bake for roughly 10 minutes. * Allow to cool or place in freezer, once cooled prepare your ice cream. BUY PURPLE SWEET POTATO POWDER NOW Kiara used halo tops dairy free caramel macchiato flavour. In one bowl, add MY BLUE TEA's - Purple Sweet Potato Powder and a small amount of water to make a purple liquid and then mix it through the ice cream to make purple swirls. Then 1 tbsp ice cream between brownie cookie piece to make your ice cream sandwiches. BUY ROSELLE OR SPECIAL COLLECTION NOW A cup of good Blue Tea ...ahhhh....... BUY BLUE HERBAL TEA / BLUE MYRTLE TEA New Blue Herbal just came in store. We now have loose leaf Blue Herbal Tea - try them today. And blend locally from our neighbours farm is Blue Myrtle Tea - includes Blue Butterfly Pea Powder, Lemon Myrtle and Aniseed Myrtle. Its yum! Very fragrant ABOUT KIARA, the Hangrybuddha :- This recipe was contributed by Kiara in Melbourne. Many thanks Kylie And here'a getting to know Kiara - "A little about myself - a mum of 3 girls. Anorexic recovered and eating disorder recovery. My girls are my biggest inspirations. My eldest who is now 9 inspired my recovery. I was 21 and I needed to heal myself. My mind and body. I’ve been on that journey since. My passion for food has grown so much over recent years. We nearly lost our second child 3 times in the space of 2 months after an emergency c section at 34 weeks. Once she came out of all of it and we slowly started to heal the mental wounds I again wanted the best for my family and to be the best. My love for nutrition and holistic health grew even more. After our third was born, I took 12 months maternity leave which I had never done. 12 months as a full time mum helped me grow, study and be very present in my children’s lives. Food brings us together. We all cook and create together. I love being able to raise my girls on wholesome and nutritious foods with empowering views of them selves." You might like to follow Kiara on Instagram for wholesome and nutritious foods & recipes - https://www.instagram.com/hangrybuddha/ NEW! NEW! NEW! Blue Myrtle Tea #butterflypeaflower #superfoods #tea #brownie #icecream #SweetPotato

Our very own TV Channel - www.mybluetea.com.au/tv Creating this promotional video has inspired us to create our very own TV Channel. Yes you read that right, My Blue Tea has our very own TV channel ... and we're SO excited! It will showcase video recipes and TV Specials. Many of our popular Blue Tea and Pandan products are on sale for a limited time. Visit www.mybluetea.com.au/tv for special offers as well as nutritious, delicious and easy recipe videos by Jackie M. We'll be adding more video recipes over time. The first video promotion features Clitoria Ternatea (Blue Pea Flowers) and Pandan products. Over time, we hope to add video recipes and video promotion to this TV channel . Watch our TV Ad here. Thank you to these Stars! The Chefs: We couldn't have created this commercial alone, so we invited some local master chefs to show us the beautiful and delicious creations that can be made with Blue Tea and Pandan: Blue Cow Gelato - Butterfly Pea Salted Coconut Gelato Butler & Bentley - Blue Sourdough Bread For Flavours Sake - Pandan Swiss Roll and Pandan Cheesecake The people behind the scenes: Actors - Sabrina Tay, Donna Harding, Ray Lind, Chris Flockhart, Jane Hung, little Jesse Tay and Max, the puppy dog. Videographer - Stuart Lyall, Vermilion Pinstripes Marketing Agency - Veronica Lind, Vermilion Pinstripes TV - Matthew Clark from WIN Television Ready, Set, Action! There are many, many people behind this ad, look through the pictures below to get a glimpse of what was going on behind, and in front of the cameras to get you a MasterChef-worthy ad! TV Special Offers! V isit our TV Channel for special offers and video recipe tutorials!

Gone berserk for Durian Lovers! Durian, the King of Fruits My Blue Tea celebrates Mothers all over the world. When we first published or shared these photos on our Facebook Page - there was an influx of requests for us to share recipes. It's Winter - we need Durian - it's a "heaty fruit" - the yin-yang thingy and we have Cathering Cang in Melbourne to thank for her beautiful Durian & Pandan Crepe. The secret is in her words "@my.blue.teas' Superfood Powder is so versatile and it can be added into just about anything you can think of that requires natural colour and flavours". And unless you are a durian purist who only believes in eating durian in its natural form and abhors any confectionery made with durian, you’ll love this natural organic durian crepe and we have or rather Catherine has added a twist with "Pandan Crepe with Durian filling" These golden pillows used to be such a rarity that I remember my first time eating them was at a hotel that charged RM8++ each. That was 20 years ago. Since then, durian crepes have become more readily available and affordable. However, the recent renewed interest in durian crepes especially those filled with speciality durian varieties, particularly musang king durian, has hiked up the price again. Here's a recipe we thought might like to make for mum and who do not like Caramel :- INGREDIENTS DURIAN CREPE BATTER / PANDAN CREPE BATTER • 8 tbsp all-purpose flour • 4 tbsp tapioca flour • 2 tbsp cornstarch • 2 tbsp custard powder • 2 tbsp castor sugar • 2 whole eggs • 80 ml whole milk • 300 ml cold water • 2 tsp cooking oil • 2 tsp vanilla essence • 1 tsp @my.blue.tea Durian Powder (for Pandan Crepe use @my.blue.tea. Pandan Powder) • oil for frying CUSTARD FILLING : • 200 ml whole milk • 3 tbsp custard powder • 1 tbsp castor sugar • 100g durian pulp • 1 tsp @my.blue.tea Durian Powder • 100ml non-dairy whipping cream BUY DURIAN POWDER METHOD : 1. Sift together all-purpose flour, tapioca flour, cornstarch and custard powder into mixing bowl. Add sugar, eggs, milk, water, oil, vanilla and saffron tincture and whisk until smooth. Sieve through strainer to remove any lumps, and allow to sit for 30 minutes. 2. Combine milk, custard powder and sugar in a saucepan and heat to a light simmer. Stir in durian pulp, Durian Powder and chill custard for 30 minutes. 3. Whisk non-dairy whipping cream to stiff peaks. Fill into piping bag and chill for 30 minutes. 4. Brush a little oil on a non-stick pan heated on low to medium. Ladle crepe batter in an even layer and fry on one side until cooked. Remove from pan when batter has dried out. Repeat until batter is finished. 5. To assemble durian crepes, lay out crepe on a flat surface. Pipe in a layer of whipped cream, spoon on a layer of durian custard, and pipe over another layer of whipped cream. Fold crepe over into a square pillow. Chilled until ready to serve with a light dusting of icing sugar. BUY FRAGRANT PANDAN POWDER BUY BLUE TEA FOR MOM The best Mother's Day Gift comes from the goodness of this special Blue Tea Pack. This pack contains 50g of Blue Tea where you select either a Goodnight tea, Inspiration tea or Myrtle tea plus a Toblerone chocolate bar and greeting card. Choose from any of the 4 flavours available. Just Blue Tea, Blue Myrtle, Blue Inspiration and Goodnight Sweet Dreamzz Blue Tea We wish to thank Catherine who has been sharing a lot of recipes and beautiful photos of her creations. In her words, she loves baking and not good a cook. She's specialist psychologist day time and bake during her weekend. And if you would like to be featured here, do get in contact with us or email - info@mybluetea.com.au Notes - For those are not familiar with non-dairy whipping cream, it is usually not available at a supermarket. You would have to get them from a bakery supply shop in the frozen section. If you are unable to get the non-dairy product, you may substitute with whipping cream instead. Remember to add two tablespoons of icing sugar to cream while whisking. The non-dairy whipping cream is already sweetened. Recipe was adapted from https://www.kuali.com/recipe/durian-crepe/?fbclid=IwAR374BusRHJjaBNtqe2k9_rU6_Xu1ZZF8YHiA0VQbYKsV6KhgVku2mKVEYw OR you can watch this youtube :- https://www.youtube.com/watch? v=q6NxYK_t_hk&feature=youtu.be&fbclid=IwAR3F23oUH3z9SpxsDzUVa_lfF-UJtxTqu8d843hfm50zi50abrgZufdbeG8.... #VEGAN #brewbluetea #apple #butterflypea #bluetea #lemon

PANDAN - We love Pandan, the Vanilla of Asia and Durian, the King of Fruits! According to Nigella Lawson, Pandan is set to overtake avocado and matcha as the HOT NEW FOOD TREND so get in early! Watch out for this South East Asian plant adds a unique fragrance and natural colour to your. Now, something new is brewing. We bring you the PANDAN LATTE Blend . Wait till Nigella has a sniff at Durian!! We have a few yummy recipes on hand combining both Pandan Latte blend and Pandan Fragrant Powder. This is a must a Pandan Shake follow the recipe below. A milkshake is a sweet, cold beverage that is usually made from milk, ice cream or ice milk, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, or fruit syrup - however you want it - PANDAN SHAKE-A-SHAKE INGREDIENTS : (1) 1 cup Vanilla frozen custard ice cream (2) 20 grams Pandan Latte Powder (or as desired) (3) 1 cup Coconut milk or milk of your choice (4) Sprinkles of Palm Sugar as topping (5) Shredded coconut as topping (optional) (6) A few Marshmallows topping (optional) METHOD : # Blend all of the above items except for palm sug ar. # Serve in a 1-2 large glass # Top with Palm sugar crumble So yum! So refreshing! May I have 2, please? BUY PANDAN LATTE POWDER NOW TIPS :- (1) You may substitute Pandan Latte Powder with Durian Powder with Vanilla Ice Cream or Coffee Ice Cream (2) A milkshake can also be made by adding powder into fresh milk and stirring the powder into the milk. Milkshakes made in this way can come in a variety of flavors, including chocolate, caramel, strawberry, and banana. (3) Milkshakes can also be made at home with a blender or automatic drink mixer. (4) A healthy shake is a blended drink intended to be healthful for one to consume and some are commercially marketed for that purpose. They are often consumed by anyone who wanna stay fit or as a meal replacement (e.g. an instant breakfast). (5) Health shakes may include a wide range of ingredients, including powdered nutrients, MY BLUE TEA Superfoods Powders, bee pollen, peanut butter, coconut oil, coconut water, bean powder, clover sprouts etc. Now, how about some delicious Exotic Lattes? Pandan Latte Blend New! New! New! Yes, to new beginnings. The Pandan Latte Blend is now available and we will have private tastings on 6th February 2020 at Papa's Laksa in Gordon NSW from noon to 2.00pm. And again on 25th February 2020, Tuesday at UpperRoom Cafe Sydney NSW - best to contact us for information. If you like some Pandan Latte Blend samples please call +61478 413 573 or email info@mybluetea.com.au. Check out our range of latte blends . For trade enquiries on all My Blue Tea's products, please fill in the form here . What else can you make with Pandan Freeze-dried powder & Pandan Latte blend? Make your own "Cendol" with our Pandan Latte Blend. Cendol is a popular dessert in Malaysia, Indonesia and mainly in South East Asia. Just add milk or coconut milk, grass jelly, adzuki beans, peanuts, palm sugar and shaved ice. Buko Pandan "Buko Pandan" is a Philippines dessert. Just add jelly cubes, sago, sweetened cream, young coconut or nata de coco, ice and serve cold. Pandan is the New Green as predicted by Nigella Lawson. Pandan Smoothies These yummy “Pandan Smoothies” are perfect in this hot weather. For more Pandan and Smoothies recipes - on our website blog. Gluten-free and Vegan. Subscribe and get free samples. Just pay for postage. Subscribe to our newsletters to receive further news on our upcoming projects and to receive more delicious recipes . Don't forget to share these recipes with your loved ones by forwarding them via email or tagging them on our social posts. Shop at My Blue Tea. #ButterflyPeaFlowerTea #healthbenefits #ButterflyPeaPowder #bluetea #chinesenewyear #yearoftherat #superfoods

PANDAN - According to Nigella Lawson, Pandan is to overtake avocado and matcha as the HOT NEW FOOD TREND! Watch out for this South East Asian plant that adds a unique fragrance and natural colour to your dish and of course, hence we now have PANDAN LATTE blend. We have a few yummy recipes on hand combining both the Pandan Latte blend and the Pandan Fragrant Powder. Stay tuned, in the meantime here try this famous Philippines dessert or drink called "Buko Pandan". Buko Pandan is a traditional Filipino Dessert made with agar-agar, coconut strings, pearls, sago, evaporated milk, and condensed milk. To make it tastier, you also need to mix condensed and evaporated milk with water and sugar. Of course, you likewise have to throw some good amount of ice to make the beverage as cold as it should be. This will taste much better if it’s served cold. You may even want to chill it overnight. Finally, don’t forget the sago for added pleasure and just to make the drink visually more appealing and to give it some texture. This refreshing drink will surely be a blockbuster when you serve it to your guests, especially during your summer gatherings on a warm day. You would probably have seen this one everywhere if you have visited the Philippines as the ever-ubiquitous Buko Pandan Juice with Sago is a beloved beverage in the Philippines. It goes well with traditional street foods such as Fish balls, Kwek-Kwek, Squid balls, Banana Cue, Maruya, Kamote Cue, Turon, Okoy and basically everything else in between. Pinoy street food vendors often sell this on their stands along with the classic Palamig and Pineapple Juice. This is usually considered the third option but it’s definitely more flavourful if you ask us because it is almost like Cendol in Malaysia and Indonesia. PANDAN BUKO in a Hurry INGREDIENTS : Here’s how to prepare Buko Pandan Drink: (makes 4-6 large glasses) INGREDIENTS : # 1 cup coconut milk # 500 ml fresh coconut juice # 1 cup evaporated milk # 3/4 cup sugar # 1 tablespoon gelatin powder or gelatin # 30 grams MY BLUE TEA - Pandan Latte blend # Young coconut meat # Crushed ice # 1-2  tsp MY BLUE TEA - Pandan Fragrant Powder (freeze dried) # 1 cup condensed milk # Coco DeNata jelly (optional to making your own jelly) So yum! So refreshing! BUY PANDAN LATTE POWDER NOW METHOD 1. Prepare the jelly by heating water in a pot, with Pandan freeze dried powder. Pour in gelatin powder, stir, let boil once. Set aside, chill and cut into cubes. 2. In a large container or a pitcher, combine the sugar, fresh coconut juice, coconut milk, evaporated milk, condensed milk and Pandan Latte powder. 3. In a large glass, add in some crushed ice, a scoop of jelly, coconut meat and pour the liquid mixture. Drop a straw and ready to sip! Tips on How to Make the Best Buko Pandan * In this recipe, if you cannot find agar-agar, you can use green gelatin. * Otherwise substitute with Coco de Nata jelly cubes for convenience. * If you just have the clear version of gelatin on hand, you can just put in 1-2 drops of Pandan Liquid Extract  after you dissolve it in hot water. * If you are in the Philippines, I am sure you are so lucky to get the best of fresh buko flesh. Go ahead and use them! I am sure they taste so much better than the frozen  * For a creamier Buko Pandan, you can add in your favorite all-purpose cream.  Now what else can you do with our Pandan Freeze dried powder & Pandan Latte blend? Pandan Latte and Pandan Coconut Rice New! New! New! Yes, new beginnings. The Pandan Latte Blend is now available. If you would like some Pandan Latte Blend samples please call +61478 413 573 or email info@mybluetea.com.au. Check out our range of latte blends . For trade enquiries on all My Blue Tea's products, please fill in the form here . BUY PANDAN FREEZE DRIED POWDER NOW Pandan Coconut Rice Pandan is the New Green as predicted by Nigella Lawson. Pandan Smoothies These yummy “Pandan Smoothies” is perfect in this hot weather. For more Pandan and Smoothies recipes - on our website blog. Gluten free and Vegan. Pandan Smoothie with Passion Fruit Subscribe and get free samples. Just pay for postage. Subscribe to our newsletters to receive further news on our upcoming projects and to receive more delicious recipes . Don't forget to share these recipes with your loved ones by forwarding them via email or tagging them on our social posts. Shop at My Blue Tea. Sources : https://www.kawalingpinoy.com/buko-pandan-drink/ https://simplybakings.com/buko-pandan/ https://www.delishph.com/buko-pandan-drink/ #ButterflyPeaFlowerTea #healthbenefits #ButterflyPeaPowder #bluetea #chinesenewyear #yearoftherat #superfoods

My Blue Tea's Torch Ginger in Dried Slices. Pretty in Pink, the Torch Ginger Flower Bud (Bunga Kantan) is well known for its floral fragrance and health benefits. It is the most sought after ingredient for Laksa and Asian Herb salads. My Blue Tea has been working with scientists and farmers for a while, using our unique bio-technology process to produce the best quality Torch Ginger Flower Buds, affectionately known as Bunga Kantan in Malay. New machines have been commissioned last year and we should be able to meet your demand up to 100Kg per month. Instead of powder we think Dried Slices of Torch Ginger is best to use in cooking and as a salad. To rehydrate, simply give it a quick steam or soak in water. The sliced Torch Ginger Flower Buds come in 50 grams vacuum packs and you can keep them in your pantry for up to 4 years unopened, freeing your freezer space. What is Torch Ginger? Torch ginger, scientifically known as Etlingera Elatior, is a herbaceous clumping plant used in culinary, for medicinal purposes, as an antibacterial agent and for ornamental and floral arrangement purposes. Torch ginger (Etlingera Elatior) has also been known as torch lily, wild ginger or Philippine wax flower which belongs to the family of Zingiberaceae. It is native to Malaysia and Indonesia and is affectionately known as "Bunga Kantan". Torch ginger can be propagated sexually (seeds) and asexually (rhizomes). Torch ginger inflorescence consists of three colours which are red, pink and white. The pink torch ginger is usually found in rural areas and jungle fringes while the white and red variants are rare. In Southeast Asia, torch ginger especially the inflorescence bud is famous for culinary purposes. It is an important ingredient used to enhance the flavours of many Malay, Nyonya, Indonesia and Thai dishes such as Laksa, Assam Laksa, Nasi Kerabu and Ulam, a kind of herb salad. Other plant parts such as rhizome, leaf and inflorescence of torch ginger have been traditionally used as condiment and medicine (Chan et al. 2011). Torch ginger is an aromatic plant, thus works on extracting its essential oil from different parts of plant (rhizome, leaf and inflorescence) and its phytochemistry and pharmacological properties have been extensively studied (Abdelmageed et al. 2011; Abdelwahab et al. 2010; Jackie et al. 2011; Lachumy et al. 2010; Mohamad et al. 2005). The essential oils are used as a therapeutic agent for treating sore throats, sea and travel sickness, and relieve cramps and rheumatic pains. The extracts from torch ginger leaf and inflorescence exhibited antibacterial activity against Gram-positive bacteria (Chan et al. 2007; Wijekoon et al. 2013). Inflorescence bud extract has been reported to inhibit Colletotrichum gloeosporioides mycelial growth, and it has the potential use as an anti fungal agent to control anthracnose diseases (Punnawich et al. 2009). Commercially, the rhizome and inflorescence are used as a natural ingredient in cosmetics such as soap, shampoo and perfume (Voon et al. 2012). In recent years, the torch ginger is becoming popular as an ornamental and landscape garden plant. The extravagant and showy inflorescence with bright colour is suitable to be used as a cut flower. In Australia, Brazil, Hong Kong, Thailand and United States of America, torch ginger has been used in floral arrangements. Depending on the market demand, the torch ginger inflorescences from the tight bud to the blooming stage could be used as a cut flower. This has increased the marketability of the inflorescence. A summary of the health benefits of Torch Ginger The Torch Ginger Flower Bud has natural anti-bacterial agents. It has high fibre content. Saturated fatty acids proteins, amino acids and other mineral compounds found in this plant are necessary for various physiological processes and potentially protect you against various diseases and reduce blood cholesterol levels, hypertension, heart disease risk and constipation. Not forgetting that it also has high-antioxidant and anti-inflammatory qualities. The scientific findings on the health benefits of Torch Ginger Nutritional quality: In traditional dishes, E. elatior flower, inflorescence and fruit are widely used as a food ingredients because of the bright red shaped, distinctive taste and smell, which can increasingly enhance the tastes of dishes. The consumption of E. Elatior in foods is considered to have high nutritional value with unsaturated fatty acids, proteins, amino acids and other mineral compounds as well as low contaminants of heavy metals. The composition of protein, fat and fibre in the dried flower were 12.6, 18.2 and 17%, respectively. The high level of fibre content in this plant can potentially reduce blood cholesterol levels, hypertension, heart disease risk and constipation. It was proven that the high content of saturated fatty acids were: Myristic acid > palmitic acid > stearic acid, whereas for the unsaturated were: Palmitoleic acid > linoleic acid > oleic acid1. Monounsaturated fatty acid and polyunsaturated acid contents were quantified up to 22.4 and 19.8%, respectively. In this basis, E. elatior could be used as an alternative source of fatty acids that is essential for various physiological processes and protection against various disease. Order NOW Furthermore, the amino acid profiles of E. Elatior inflorescence reveal the presence of non-essential amino acids higher than the essential amino acids, which supports the pharmacological activity to treat inflammation, as immune stimulating agents, anti-oxidant and anti-microbials agent. The non-essential amino acids were dominated by glutamic acid and aspartic acid, while the essential amino acids were dominated by lysine, leucine, valine, threonine, isoleucine and phenylalanine. The inflorescence also contained high levels of major minerals like potassium, calcium, magnesium and phosphor, which are very fundamental for extracellular and intracellular roles and as building blocks of physical components in human body. Also interestingly, heavy metal contents are found at a lower concentration thus making it safer for daily diet consumption. Torch Ginger flower bud is traditionally used in Nasi Kerabu flower salad - NASI Kerabu gets its colours from the vibrant blue of the Butterfly Pea flowers. To add on to the flower theme of the dish, why not combine it with a refreshing Torch flower salad? Pharmacological activities : Studies have listed all of the pharmacological activities articles of E. elatior accompanied with the inhibitory activity, which are anti-microbial, anti-oxidant, anti-tumor, anti-hyperglycemic, anti-hyperuricemic, anti-inflammatory, anti-larvae, skin whitening and anti-aging and wound healing. Anti-microbial activity : E. elatior has been reported to having significant capability as anti-bacterial agent in responding to the symptoms caused by pathogenic microbes. Leaves, rhizome and inflorescence extracts of this plant were found to have anti-bacterial and anti-fungal activity against various microbes. The highly potential anti-microbials activity possessed by E. elatior against microbial infections is due to its elevated contents of flavonoids, phenolic and terpenoids compounds. A study by Xu and Lee et al.44 showed inhibitory activity against MRSA by four flavonols such as datiscetin, kaempferol, quercetin, myricetin and two flavones such as flavone and luteolin44. Flavonoids mechanism in defeating microorganism pathogen is by targeting membrane cell wall due to its capability to composite with extracellular and soluble proteins Torch Ginger Sorbet Anti-oxidant activity: E. elatior leaves, inflorescences and rhizomes exhibited diverse antioxidant activity level analyzed through ascorbic acid equivalent antioxidant capacity (AEAC) and gallic acid equivalent (GAE) in FRAP determination. Rhizomes were observed possessed the highest activity11. The scavenging effect against free radicals of E. elatior extract has often been revealed through the ability in reducing violet of DPPH to the yellow of DPPH-H and the ability to reduce ferric (Fe3+) tripyridyltriazine complex to ferrous (Fe2+), forming deep blue colour by FRAP assay determination Anti-hyperglycemic activity: By inhibiting either α-glucosidase or α-amylase enzymes, it will further delay carbohydrate absorption and decrease sugar absorption after meals and eventually reduces glucose uptake and blood glucose89. E. elatior ethanol extract (25 μg mL–1) showed potent inhibition on α-glucosidase and α-amylase compared to acarbose inhibition4. Anti-inflammatory activity: The study of anti-inflammatory activity of E. elatior plant has not been widely reported yet. The potent anti-inflammatory activity of E. elatior once reported by Srey et al.4 which conducted on the E. elatior rhizome extract inhibition to wards nitric oxide (NO) production in murine macrophage-like cell-line (RAW264.7). Toxicity study : E. elatior extract was found to be non-toxic based on the study of Lachumy et al.7 using brine shrimp lethality bioassay (LC50 = 2.52 mg mL–1) at 24 h. Thus, E. elatior extracts and the pharmaceutical properties contained can be categorized as biologically safe compounds. Order NOW Butterfly Pea flower with lemongrass & torch ginger flower cooler Torch Ginger Flower buds in slices - our Torch Ginger flower bud is pure flower. We remove the outer layer of the petals and all stems. Just the pure sweet flower and the process is using a dehydration system in low heat drying. A Biotechnology processing approach to remove 90% of moisture. Order NOW Disclaimer: The information contained on this site is intended for educational purposes only and is not a substitute for advice, diagnosis or treatment by a licensed physician. It is not meant to cover all possible precautions, drug interactions, circumstances or adverse effects. You should seek prompt medical care for any health issues and consult your doctor before using alternative medicine or making a change to your regimen. *These statements have not been evaluated by the Food Safety Standards, Australia. This product is not intended to diagnose, treat, cure or prevent any disease. REFERENCES https://drfarrahcancercenter.com/portfolio/torch-ginger/? \fbclid=IwAR3JQxGvGTtbpJVAtaAZxxNrl8bMiNYh3T1ffya3Ecujoer-Yze2dW3TcpIhttps://scialert.net/fulltext/?doi=pjbs.2018.151.165#1142086_ja Young spihttps://scialert.net/fulltext/?doi=pjbs.2018.151.165#1142086_jaAbdelmageed, A.H.A., Faridah, Q.Z., Nur Amalina, A. & Muhamad, Y. 2011. The influence of organ and post-harvest drying period on yield and chemical composition of the essential oils of Etlingera elatior (Zingiberaceae). Journal of Medicinal Plants Research 5(15): 3432-3439. Abdelwahab, S.I., Zaman, F.Q., Mariod, A.A., Yaacob, M., Ahmed Abdelmageed, A.H. & Khamis, S. 2010. Chemical composition, antioxidant and antibacterial properties of the essential oils of Etlingera elatior and Cinnamomum pubescens Kochummen. Journal of Science in Food and Agriculture 90: 2682-2688. Bieleski, R.L. 1995. Onset of phloem export from senescent petals of daylily. Plant Physiology 109: 557-565. Bunya-atichart, K., Ketsa, S. & van Doorn, W.G. 2004. Postharvest physiology of Curcuma alismatifolia flowers. Postharvest Biology and Technology 34: 219-226. Chan, E.W.C., Lim, Y.Y. & Wong, S.K. 2011. Phytochemistry and pharmacological properties of Etlingera elatior: A review. Pharmacognosy Journal 3(22): 6-10. Chan, E.W.C., Lim, Y.Y. & Omar, M. 2007. Antioxidant and antibacterial activity of leaves of Etlingera species (Zingiberaceae) in Peninsular Malaysia. Food Chemistry 104: 1586-1593. Del Duca, S., Serafini-Fracassini, D. & Cai, G. 2014. Senescence and programmed cell death in plants: Polyamine action mediated by transglutaminase. Frontiers in Plant Science 5: 120. Guiboileau, A., Sormani, R., Meyer, C. & Masclaux-Daubresse, C. 2010. Senescence and death of plant organs: Nutrient recycling and developmental regulation. Comptes Rendus Biologies 333: 382-391. Hensel, L.L., Grbić, V., Baumgarten, D.A. & Bleecker, A.B. 1993. Developmental and age-related processes that influence the longevity and senescence of photosynthetic tissues in Arabidopsis. Plant Cell 5(5): 553-564. Jackie, T., Haleagrahara, N. & Chakravarthi, S. 2011. Antioxidant effects of Etlingera elatior flower extract against lead acetate- induced perturbations in free radical scavenging enzymes and lipid peroxidation in rats. BMC Research Notes 4: 67-74. Jones, M.L. 2013. Mineral nutrient remobilization during corolla senescence in ethylene-sensitive and -insensitive flowers. AoB Plants 5: plt023. Lachumy, S.J.T., Sasidharan, S., Sumathy, V. & Zuraini, Z. 2010. Pharmacological activity, phytochemical analysis and toxicity of methanol extract of Etlingera elatior (torch ginger) flowers. Asian Pacific Journal of Tropical Medicine 3: 769-774. Lim, P.O., Kim, H.J. & Nam, H.G. 2007. Leaf senescence. Annual Review of Plant Biology 58: 115-136. Mohamad, H., Lajis, N.H., Abas, F., Ali, A.M., Sukari, M.A., Kikuzaki, H. & Nakatani, N. 2005. Antioxidative constituents of Etlingera elatior. Journal of Natural Products 68: 285-288. Munné-Bosch, S. 2008. Do perennials really senescence? Trends in Plant Science 13(5): 216-220. Punnawich, Y., Montree, I., Warin, I. & Kan, C. 2009. Antifungal effects of Thai medicinal plants against Collectotrichum gloeosporioides Penz. Philippine Agricultural Scientist 92(3): 265-270. Ranwala, A.P. & Miller, W.B. 2009. Comparison of the dynamic of non-structural carbohydrate pools in cut tulip stems supplied with sucrose or trehalose. Postharvest Biology and Technology 52: 91-96. Sakai, S., Kato, M. & Inoue, T. 1999. Three pollination guilds and variation in floral characteristics of Bornean gingers (Zingiberaceae and Costaceae). American Journal of Botany 86(5): 646-658. Schippers, J.H.M., Jing, H.C., Hille, J. & Dijkwel, P.P. 2007. Developmental and hormonal control of leaf senescence. In Annual Plant Reviews Volume 26: Senescence Processes in Plants, edited by Gan, S. United Kingdom: Blackwell Publishing Ltd. pp. 145-170. Scofield, G.N., Ruuska, S.A., Aoki, N., Lewis, D.C., Tabe, L.M. & Jenkins, C.L.D. 2009. Starch storage in the stem of wheat plants: Localization and temporal changes. Annals of Botany 103: 859-868. Sklensky, D.E. & Davies, P.J. 2011. Resource partitioning to male and female flowers of Spinacia oleracea L. in relation to whole-plant monocarpic senescence. Journal of Experimental Botany 62(12): 4323-4336. Srivalli, B. & Khanna-Chopra, R. 2004. The developing reproductive ‘sink’ induces oxidative stress to mediate nitrogen mobilization during monocarpic senescence in wheat. Biochemical and Biophysical Research Communications 325: 198-202. van der Meulen-Muisers, J.J.M., van Oeveren, J.C., van der Plas, L.H.W. & van Tuyl, J.M. 2001. Postharvest flower development in Asiatic hybrid lilies as related to tepal carbohydrate status. Postharvest Biology and Technology 21: 201-211. van Doorn, W.G. & Woltering, E.J. 2008. Physiology and molecular biology of petal senescence. Journal of Experimental Botany 59(3): 453-480. Voon, H.C., Bhat, R. & Rusul, G. 2012. Flower extracts and their essential oils as potential antimicrobial agents for food uses and pharmaceutical applications. Comprehensive Reviews in Food Science and Food Safety 11: 34-55. Waithaka, K., Dodge, L.L. & Reid, M.S. 2001. Carbohydrate traffic during opening of gladiolus florets. Journal of Horticultural Science and Biotechnology 76: 120-124. Wijekoon, M.M.J.O., Bhat, R., Karim, A.A. & Fazilah, A. 2013. Chemical composition and antimicrobial activity of essential oil and solvent extracts of torch ginger inflorescence (Etlingera elatior Jack). International Journal of Food Properties 16: 1200-1210. #Vegan #BungaKantan #TorchGinger #BlueTea #nasikerabu

This Mother's Day treat mum with yummy Pandan Creme Brulee (no torch!) My Blue Tea celebrates Mothers all over the world. By buying My Blue Tea products, you support our sustainability program to empower women. My Blue Tea sustainability program supports 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 program will empower Mothers with training and jobs, ensuring food security for the next generation. At the moment, we manage 280 acres of land to plant Butterfly Pea Flowers, Pandan, Purple Sweet Potato, Torch Ginger, Kaffir Lime Leaves and Dayak Ginger. This plantation, as a non-profit enterprise, assists our community, particularly native single mums. So, we are introducing a special once off a 3 Mother's Day Gift Packs. We are offering only 25 bottles Pandan Liquid Extract 200 grams and will be despatched from 01 May 2020. Only 13 bottles are available now . So hurry up! Here's a recipe we thought might like to make for mum and who do not like Caramel> INGREDIENTS * 25g @my.blue.tea - Pandan Leaf Liquid Extract * 200g sweetened condensed milk * 200g water * 350g eggs CARAMEL * 100 g sugar * 2 tbsp water BUY PANDAN LIQUID EXTRACT - MOTHER'S DAY SPECIAL METHOD : CARAMEL – Put sugar and water in a small heavy-based pan and melt over medium heat lower the heat and stir until sugar has dissolved. Immediately pour into 6/150ml pudding moulds. (2) Mix Pandan Leaf Liquid Extract , sweetened condensed milk and water. Beat the eggs and strain into pandan mixture. (3) Arrange pudding moulds onto a baking tray. Divide the mixture between the caramel lined moulds. (4) Put the baking tray into the preheated oven and pour in hot water to about halfway up the sides. Bake at 160 deg C for 25-30 mins till cooked. Remove from oven. (5) Use a sharp knife to remove cream brulee and invert onto a serving platter. Serve cream brulee warm or cold. Enjoy! BUY FRAGRANT PANDAN POWDER Note : You may substitute Pandan Liquid Extract with Fragrant Pandan Powder – use 1 tablespoon, dilute in warm water and sieve. And if you won’t mind the “spots” from the fibres of Pandan leaves, which we think it look absolutely gorgeous – you have a choice to not sieve. Enjoy! Blue Tea for Mom! The best Mother's Day Gift comes from the goodness of this special Blue Tea Pack. This pack contains 50g of Blue Tea where you select either a Goodnight tea, Inspiration tea or Myrtle tea plus a Toblerone chocolate bar and greeting card Choose from any of the 4 flavours available. Just Blue Tea, Blue Myrtle, Blue Inspiration and Goodnight Sweet Dreamzz Blue Tea To help support our customers and community through this time, you may grab @my.blue.teas Superfood Super Powder and Blue Tea directly from our distributors listed on our website. We are also open to talk to you if you would like to distribute our products in your suburb. We thank you for your continued support and from our Family to yours, Stay Safe and Please Stay Home and Happy Mother's Day! “God could not be everywhere, and therefore he made mothers.” —Rudyard Kipling #VEGAN #brewbluetea #apple #butterflypea #bluetea #lemon

All international shipping, in particular to the United States of America, United Kingdom and Europe will be now be on Premium and Priority Mail rates as advised by Australia Post. We will be charging a flat international shipping rate of A$25 per order. Caring for our customers is our utmost priority now. We will add to your international order a free My Blue Tea sampler pack. Premium and priority mail do not mean that your orders may arrive any faster as shipment of our products depends totally on international shipping agents and post offices. My Blue Tea continues to work with them to ship our orders as quickly and efficiently as possible. We will continue to update our customers on any changes as advised by authorities. Meanwhile, if you have any questions about your orders, please contact us here . We thank you for your business and look forward to your continued support. From the team at My Blue Tea . Your Unique Superfoods Australian Online Store

Covid-19 (coronavirus) have affected lives and businesses all over the world. My Blue Tea works closely with international shipping agents and post offices to ship our orders as quickly and efficiently as possible. There are some things that are beyond our control. Aviation restrictions are in force until the Australian Government advises on stability of the Covid-19 situation. Please understand that international deliveries may be delayed. My Blue Tea is monitoring the situation closely and continues to ship orders as quickly as possible. If you have any questions about your orders, please contact us here . For further information, please refer to Auspost updates . We thank you for your business and look forward to your continued support. From the team at My Blue Tea .