Butterfly Pea Flower

About this tea

Butterfly pea flower (Clitoria ternatea), named for its resemblance to female anatomy, creates Southeast Asia's most visually stunning tea. This vivid blue flower has colored Thai and Malaysian drinks for centuries. The pH-sensitive anthocyanins create magical color changes - adding acid turns blue to purple to pink. Bangkok's trendy cafes sparked global interest with color-changing lattes and cocktails. Beyond the spectacle, the flower has a long history in Southeast Asian kitchens.

The deep blue flowers are hand-picked daily when fully open. Quick drying preserves both color and beneficial anthocyanins. Quality flowers show intact, vibrant blue petals that rehydrate to original shape. The same anthocyanin compounds are what create that extraordinary blue. Single flowers can color entire cups - the pigment concentration is remarkable.

The flavor profile is subtle and earthy: mild, slightly sweet with green tea-like notes. There's minimal flavor - this tea is about visual impact rather than taste. Some detect woody or earthy undertones. The lack of strong flavor makes it perfect for blending. The brilliant blue liquor provides the real experience, especially when lemon creates purple transformation.

Brewing recommendations: Use 3-5 flowers (1g) per 250ml cup with water at 85°C (185°F). Steep 5 minutes for deep blue color. Add lemon juice for purple color change - guests love the magic. Often mixed with lemongrass, honey, or other herbs for flavor. Makes stunning iced tea for Instagram-worthy drinks.

Southeast Asian tradition has used the flowers as both dye and drink for centuries. The anthocyanins that colour it so vividly are the same class of pigment found in blueberries. Safe for most people with no known side effects. Popular in cocktails and mocktails for color drama. Thai tradition serves it with honey and lemon after meals. The visual impact makes it perfect for special occasions. Kids love the color-changing science experiment aspect.