In a medium saucepan, combine 1/2 cup sugar with 1 cup filtered water over medium heat. Stir until the sugar dissolves, bringing it to a gentle boil for about 3-5 minutes. Once clear, remove from heat and allow it to cool. Stir in 1/4 cup of fresh lemon juice.

While the lemonade cools, bring 1 cup of water to a boil and pour it over 2 teaspoons of dried butterfly pea flowers in a heatproof container. Allow the flowers to steep for 3-5 minutes. Once steeped, strain the tea into a separate pitcher and let it cool completely.

In a wide-mouth water bottle or a mixing bowl, add 2 teaspoons of quality ceremonial-grade matcha. Pour in 1 cup of cold water and shake vigorously for about 10 seconds until the matcha is fully suspended and frothy.

Take two tall glass cups and fill them with ice. Pour the cooled butterfly pea flower tea into each cup, filling them about a third of the way up. Next, add the homemade lemonade until it reaches two-thirds full.

Gently pour the prepared matcha over the top of the lemonade in each glass. Watch as the colors merge and swirl.

Finish off your drink with optional garnishes, like lemon slices or edible flowers, and serve immediately.