Anchan, or the triple clitoris, when brewed, instantly begins to endow the drink with a blue color, flowing in the water like watercolor paint and slowly makes the decoction brighter. But the taste of this tea is unlikely to impress and delight you: there are few such tasteless plants in the world for our language. However, this tea has a wonderful set of useful properties. Text when image loading is disabled in the browser , ANCHAN TEA is BLUE. It does not contain caffeine. Tea calms the nervous system, it is useful to drink under stress and insomnia, along with a relaxing effect, tea will help get rid of chronic fatigue, increases concentration and improves memory. Text when image loading is disabled in the browser ANCHAN BLUE TEA – COOKING 1-2 teaspoons of purple tea per 250 ml of water. Too much with the amount of brewing, will give the drink a bitter taste. Bring the water to a boil beforehand, then leave it for 4-5 minutes so that its temperature drops to about 85-90 ° C. This will allow you to save all the useful things that are in anchana. You can infuse tea for 3-5 minutes, it all depends on what taste and color you want to get. Thai blue tea withstands several brews until the color is lost. Text when image loading is disabled in the browser THAI DRINK Thais and Vietnamese are very fond of eating anchan along with lemon or lime, the juice of which changes the color of the drink from blue to purple. They will not only add sourness, but also enhance the benefits of anchana, thanks to the high content of vitamin C. Text when image loading is disabled in the browser THE COMPOSITION OF BLUE THAI TEA Blue Thai tea contains a unique complex of biologically active compounds, a large number of vitamins and trace elements: Phosphorus, which helps to strengthen and maintain the integrity of bones and teeth. Iron is necessary for the perfect condition of hair, skin and nails. Manganese- strengthens the cardiovascular system, improves the emotional background and immunity. Vitamin D, K, C, B12, B1, B2, B3 Calcium. Zinc. Antioxidants.