Make simple syrup by adding sugar and water into a saucepan and bringing it to a boil.

Lower heat to simmer until sugar has completely dissolved, about 3 minutes. Take off heat and let cool. Stir in lemon juice.

Steeping butterfly pea flowers in hot water for 3-5 minutes. The longer you steep the flowers, the darker the blue the tea will be. Discard flowers. Let cool.

Into a wide-mouth water bottle, pour in cold water then matcha. Close lid and shake for 10 seconds.

In two glass cups filled with ice, pour in the butterfly pea flower tea about a third of the way for each cup.

Pour in the lemonade until it reached 2/3 of the cup, then finally top each cup with matcha.

Stir before drinking.