Butterfly Pea Flowers
Butterfly Pea Flowers (botanical name: Clitoria ternatea), also known as Asian Pigeonwings, Bluebell, or Darwin pea. Whatever the name, they’re sure to add interest to any tea. Beautiful to look at as either the dry flower or floating in your glass teapot.
Both Children and Adults are fascinated by the tea’s “magical” presence. Because this tea brews up a beautiful blue liquor and when a bit of citrus is added the color changes toward purple violet. The taste is that of a mild green tea. For that reason, it lends itself to specialty blends. To that end, you will find recommendations at the end of this description.
History of Butterfly Pea Flower Tea
Butterfly Pea Flower is native to Southeast Asia. The dried flowers are used to make tea. Brew it hot or cold. Commonly used as an after-dinner drink. Mix with honey, ginger, or mint for instance. Blended dry teas will often include lemongrass, mint, and or camellia sinensis, We will often add this to other teas to enhance curiosity or to cocktails using clear spirits!
Butterfly blue pea tea health benefits: We never recommend teas for curative purposes. However, if you are interested there are various research studies done in the following areas: Some are quite interesting. Please feel free to do your own research.
- Age-related disease prevention-
- Rich in antioxidants –
- Pain-relieving effects
- Good for eyes
- Collagen producing
- Antimicrobial properties
Making Butterfly Pea Flower Tea
Use a healthy teaspoon of flowers. Pour your hot water over the flowers and brew from 5-10 minutes, then strain. We like to have our water hot but not boiling. (around 185° – 190°).
Butterfly pea flower exhibits a very mild taste, some like to add honey or sugar. For variety, blend with a bit of green tea, mint, ginger, or lemongrass. Fun to try if you want a bit more flavor, but not sweetness.
Alternatively, just add a bit of citrus and watch the color turn from blue to violet