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Dried Butterfly Pea - Blue Tea - Flower Tea

The Butterfly Pea Flower (Clitoria ternatea) Tea is a tasty, blue health drink from Thailand. Just add 10 of the dried flowers to a cup of hot water and it'll turn into a delicious, blue tea!

In Southeast Asia the flowers are mainly used to colour food and to make tea.

In Malay cooking, an aqueous extract is used to colour glutinous rice for kuih ketan (also known as pulut tai tai in Peranakan/Nyonya cooking) and in nonya chang. In Thailand, a syrupy blue drink is made called nam dok anchan (น้ำดอกอัญชัน). In Burma the flowers are used as food, often they are dipped in batter and fried.  

The amount of  Dried Butterfly Pea shown above equals 40 gram.

Close-up picture of the dried Dried Butterfly Pea - BEST quality!

You take about 10 dried flowers or about 2 teaspoons for a standard tea cup - depending on the intensity of flavour. Add hot water and allow the tea to steep for 1-3 minutes, again, depending on the intensity of desired flavour.

Please store the flowers in a closed bag dry and cool place and avoid direct sunlight. Use before expiration date which is about 2 years after purchase.

In Ancient China there were five taboos that will spoil tea's quality. Leave the tea in the original package and when the seal is broken keep the package in a tin or jar:

Avoid moisture:  If it is kept in an airtight jar the moisture level of the tea will be retained.

Avoid air: Tealeafs easily oxidize reducing the level of antioxidants.

Avoid bad smells: The delicate tea fragrance can be overpowered easily.

Avoid sunlight: The energy and heat of sunlight can destroy the tealeaf's quality. Store tealeaf in a cool dry place to keep it in good condition.