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.

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.

Nourilo’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, Nourilo 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.