Butterfly pea flower tea

Butterfly pea flower tea, commonly known as blue tea, is a caffeine-free herbal beverage made from decoction or infusion of the flower petals or whole flower of the Clitoria ternatea plant, alternatively known as butterfly pea, Aprajita, Asian pigeonwings, blue pea, Blue Tea Flowers, or Cordofan pea.

Derived from a plant that is common to most South East Asian countries, butterfly pea flower tea has been brewed for centuries but only recently been introduced to tea drinkers outside the indigenous area. Butterfly pea flower tea has a distinctive tint from the deep blue color of the petals that has made the plant a widely used dye for centuries. Tea changes color based on the pH level of the substance added to it. Adding acidic ingredients like lemon juice to the tea will turn it purple.

Clitoria flowers or blue tea flowers are used for their supposed medicinal properties in Ayurveda.

Origins

Clitoria ternatea is a plant from the family Fabaceae and is commonly found throughout South East Asia. The bright blue petals from the flowers of the butterfly-pea plant have been used as an ingredient in herbal tea drinks throughout the region for centuries as well as used in cooking. The blue flower imparts its blue color when steeped in warm or hot water, leading it to being used as a dye, as well as to add color to various foods such as the rice dish nasi kerabu.

In Thailand and Vietnam the butterfly blue pea flower tea is commonly mixed with honey and lemon for a drink usually served after dinner, or a refreshment at hotels and spas, a preparation called nam dok anchan in Thai.