Butterfly pea flowers.

As whole flowers or powder, butterfly pea makes a deep blue drink that changes colour before your eyes and colours your desserts too.

Clitoria ternatea, the blue flower of Asia.

The butterfly pea is known to botanists as Clitoria ternatea. This climbing plant from South-East Asia bears bright blue flowers.

Ours come from Thailand, where this herbal tea has long been drunk under the name nam dok anchan, often with honey and lemon.

The blue tea that changes colour.

Once brewed, the flowers give an intensely blue herbal tea with a mild, slightly woody taste. It can be drunk hot or iced.

Add a squeeze of lemon and the blue turns purple, then pink. The flower’s natural pigments are reacting to the acidity. A guaranteed show at the table.

Butterfly pea powder in the kitchen.

Butterfly pea powder naturally colours your recipes blue, with no artificial colouring. A small spoonful is enough for a blue latte, a smoothie or a cocktail.

In Malaysia it gives its colour to nasi kerabu, a blue rice served at festivals. At home, it works just as well in icings, pancakes and macarons.

How to make butterfly pea tea.

Allow 5 to 6 flowers per cup, in water at 90 to 95 °C. Leave to steep for 5 minutes, until you get the blue you want.

Serve it in a clear cup or a glass teapot to enjoy the colour. Add the lemon at the last moment, in front of your guests.

Storing your flowers.

Dried flowers and powder dislike light and moisture, which dull their blue. Keep them in an airtight, opaque container.

Stored well, they keep their colour for several months.

Good to know.

Butterfly pea tea is theine-free. During pregnancy or breastfeeding, or if you are on medication, ask your doctor or pharmacist before drinking it regularly.