Description
The butterfly pea (Clitoria ternatea) is a climbing plant from tropical Asia, where its blue flowers symbolise clarity and renewal. In Thailand and Malaysia, it is often used in nam dok anchan – a traditional blue tea that changes colour when you add a dash of lemon juice.
The taste is soft and earthy, with a hint of pea and hay – ideal as a pure infusion or in colourful blends with lemongrass, mint or jasmine.
This flower is also known as Butterfly Pea Flower, kittel flower, blue tea and Blue Chai. Brewing instructions: approximately 5 flowers in a cup, 20 flowers in a pot (glassware is best, of course), pour boiling water over them. And for those in the hospitality industry, how about an iced tea? Add some nice syrup and a slice of lemon on the side? We're going to experiment with this in our tea room!
