Butterfly Pea Flower Tea with Lemon and Honey

Why people make this tea

Butterfly pea flower (Clitoria ternatea) has been used for centuries in Southeast Asian and Ayurvedic wellness traditions, and it has recently gained widespread attention in the West — partly for its extraordinary colour-changing property (the deep blue tea turns vivid purple the moment you add anything acidic, like lemon juice), and partly for its genuine nutritional value. The flowers are rich in vitamins A, C, and E, and contain a class of potent antioxidants called anthocyanins — the same compounds that make blueberries, red cabbage, and red wine healthful. Butterfly pea flower is associated with supporting memory and cognitive function, calming anxiety and mild depression, and acting as a natural stomach soother. The colour transformation when you add lemon juice is a wonderful conversation starter and makes this tea a delight to prepare and share.

Who it suits / who should be cautious

• Suitable for most adults who want to support cognitive clarity, manage mild stress or low mood, or simply enjoy a visually unusual and pleasant herbal tea
• NOT suitable for people with G6PD (glucose-6-phosphate dehydrogenase deficiency) — this includes children with this condition
• NOT suitable for pregnant women
• Honey should not be given to children under 18 months

Why these ingredients (the food-therapy logic)

• Butterfly pea flowers (lan die dou hua): Rich in vitamins A, C, and E. The deep blue colour comes from anthocyanins, which are potent antioxidants associated with neuroprotection, anti-inflammatory activity, and immune support. Traditionally associated with promoting brain health, calming the mind, easing anxiety and mild depression, soothing stomach pain, and improving vision. Originally from Southeast Asia and Thailand; also produced in Taiwan.
• Fresh lemon: The citric acid in lemon juice causes a natural pH change in the tea, which shifts the anthocyanin pigments from blue to purple — a simple acid-base indicator reaction. The lemon also adds refreshing tartness, boosts vitamin C content, and supports immune function.
• Honey: Adds sweetness that balances the mild grassy taste of the flowers. Also contributes its own antimicrobial and soothing properties.

Ingredients (1 pot / 1–2 servings)

Ingredient	Amount	Notes
Dried butterfly pea flowers	6 flowers	Available at Southeast Asian specialty stores or online
Fresh lemon slices	2 slices	Add to trigger the colour change
Raw honey	2 teaspoons	Add after steeping
Hot water	~300 ml	Use slightly cooled water for best flavour

Method

1. Place the butterfly pea flowers in a teapot or infuser.
2. Rinse briefly with a small amount of boiling water; discard the first rinse.
3. Add the fresh lemon slices.
4. Pour in hot water (about 85–90°C) and steep for 5 minutes.
5. Stir in honey to taste.
6. Watch the tea transform from sky blue to indigo to purple as it brews and as the lemon interacts with the liquid.
7. Serve warm or allow to cool.

Bro Niu’s tips

Butterfly pea flowers can be found at shops specialising in Southeast Asian ingredients, and are also produced in Taiwan. When you first add the hot water, the tea blooms a vivid sky blue, then deepens to indigo. Once you add the lemon slices, the colour shifts dramatically to purple — like a chemistry experiment in your cup. The taste is mild and pleasant with a light floral note; the honey and lemon bring it to life. Because this flower is relatively uncommon in everyday use, Bro Niu recommends not overdoing it — 2 servings per week is a reasonable starting point.

Important caution: people with G6PD deficiency and pregnant women should not use this tea.

Community questions answered (selected)

• Q (anonymous): A friend brought back some basil flower tea (nine-storey pagoda flower tea, jiu ceng ta) from Japan — what are its benefits? Bro Niu: Basil (also known as holy basil or luo le / jiu ceng ta) is good for preventing cognitive decline, clearing dampness, and dispelling wind. The flower contains volatile oils with diaphoretic and anti-pathogen properties. It is mildly warming in nature — not cold — and is helpful for wind-cold headaches, eye heat, and bad breath. Because it is not a common everyday ingredient, starting with 2 servings per week is sensible.

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Published May 20, 2017 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.