Butterfly Pea Flower Tea

Tea type
Herbal Tea
Ingredients
Not available
Flavors
Earth, Vegetal, Herbaceous, Vegetables
Sold in
Loose Leaf
Caffeine
Caffeine Free
Certification
Organic
Edit tea info Last updated by Mastress Alita
Average preparation
Boiling 6 min, 30 sec 3 g 12 oz / 354 ml

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2 Tasting Notes View all

  • “Day two of my custom advent calendar from Sara! The taste of it brewed is vaguely vegetal. The color is very blue! The flavor is very mild, but it’s… a bit vegetal and earthy. Like I just steeped...” Read full tasting note
    55
  • “June Wedding! Something blue! My last tea for this month’s theme, and I’m just going for plain ol’ Butterfly Pea Flower tea! I originally got this tea around a year ago, when I wanted to do a...” Read full tasting note
    66

From Zenobia's Garden

A beautiful and healthful tea, the butterfly pea flowers create a work of art as they are dropped into boiling water. Watch as the blue tendrils of color unfurl, eventually evening out to a deep blue. Butterfly Pea – Clitoria Ternatea – is native to Asia and India, has been used as an herbal remedy for hundreds of years. It has been documented for use as an anti-aging tea, to improve hair and nail quality, and to assist detoxification. We love it for the beautiful color and mild taste. This tea, while initially blue, changes instantly to a deep violet with a splash of lemon. We use this tea to brew Butterfly Pea kombucha, which also turns a deep violet due to the acidity of the brew. Butterfly Pea is an active brewer, and a joy to grow.

Ingredients: Butterfly pea flowers

Steeping Instructions: Put 1 tsp tea in cup. Pour over boiling water and cover for 4 to 8 minutes. Strain and enjoy! Feel free to adjust tea amounts to your personal taste.

About Zenobia's Garden View company

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2 Tasting Notes

55
130 tasting notes

Day two of my custom advent calendar from Sara!

The taste of it brewed is vaguely vegetal. The color is very blue!

The flavor is very mild, but it’s… a bit vegetal and earthy. Like I just steeped some high-quality dirt. The vegetal notes are pleasant, and even the earthy flavor isn’t bad, just… not really my cup of tea. I love the color, and it could go well with other things.

Sara recommended combining it with honey and lemon juice. I didn’t have those on hand, but should pick them up when I want to brew the other sample bag.

Flavors: Earth, Vegetal

Preparation
Boiling 8 min or more 3 g 12 OZ / 354 ML
Todd

I found some honey I’d forgotten I had. It makes a big difference, even without any lemon juice. The main flavors are the same, just more pleasant.

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66
880 tasting notes

June Wedding! Something blue! My last tea for this month’s theme, and I’m just going for plain ol’ Butterfly Pea Flower tea!

I originally got this tea around a year ago, when I wanted to do a “rainbow” theme of reviews for my tea blog for Pride Month and discovered you could make “blue tea” using this flower. At first I was discouraged because all the sources for it were overseas with high shipping, but then I found this Etsy seller, Zenobia’s Garden. They were great! The price was excellent, the shipping was fast, and it was a quite large bag of dried butterfly pea flowers, which I expect to last me quite some time!

The first time I tried it, I didn’t really care for the taste; it was a little too mellow and herbaceous, but I did enjoy it when I added lemon juice and honey (which masked most of the natural flavor). Since then, I’ve expanded my palate a lot, and find that now the “earthy” taste of the tea doesn’t really bother me.

The dry flowers smell, oddly enough, just like brocolli to me, though it doesn’t have a brocolli flavor… it does have a sort of mixed vegetable kind of taste, though. The flavor of the tea is best described as a mild earthy, herbaceous, vegetal sort of taste; I tried a chrysanthemum white tea not long ago, and found chrysanthemum to have a somewhat similar flavor to butterfly pea flower, only butterfly pea flower isn’t as sweet as the chrysanthemum, and has a stronger vegetal note. I actually really enjoy this tisane now (ah, how a palate can change over a year…). I do still like the taste of it with citrus added though, as it just compliments it really nicely, so I usually add a teaspoon of my lemon-infused honey (or, if I’m out, simply add equal parts lemon juice and honey). The odd thing is while the tea did change purple when I first got it a year ago, it doesn’t anymore. Since it’s just pH levels that cause that, you wouldn’t think the age of the tea should make any difference, but there you have it. Now that my flowers are older, my tea always stays blue, even when I add citrus and make the tea more acidic. Strange, no?

Flavors: Earth, Herbaceous, Vegetables, Vegetal

Preparation
Boiling 5 min, 0 sec 1 tsp 12 OZ / 354 ML

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