Butterfly pea flower tea

Butterfly pea flower Tea

Butterfly-pea flower tea brewing in a pot
Alternative names	Butterfly-pea leaf tea
Type	Herbal tea
Course	Drink
Region or state	South East Asia
Cooking time
Serving temperature	Hot or cold[2]
Main ingredients	Butterfly-pea flowers[1]
Ingredients generally used	dried lemongrass
Variations	nam dok anchan[1]

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

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 gains its distinctive tint from the deep blue color of the petals that has made the plant a popular dye for centuries. One of the aspects of the tea is the fact that the liquid changes color based on the pH level of the substance added to it, for instance, adding lemon juice to the tea will turn it purple.

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