Product guide
Clitoria ternatea
Butterfly pea tea is a naturally caffeine-free herbal infusion made from whole dried Clitoria ternatea flowers. It tastes mild and gently earthy, brews a vivid blue, and turns violet or pink when lime or lemon changes its acidity.
Butterfly pea tea at a glance
Botanical story · research notes
Butterfly pea is a living tropical climber before it becomes an infusion. This profile follows the plant from flower and food tradition to the early—and still limited—human research.
Clitoria ternatea is a perennial climbing legume in the pea family, Fabaceae. Its slender stems carry compound leaves and unmistakable deep-blue, pea-shaped flowers. The species is now cultivated widely across tropical regions, where the living vine comes before the familiar blue infusion.
Whole dried flowers release blue ternatin pigments slowly into hot water and make the plant’s shape visible in the cup. The same flowers can be finely milled into powder for lattes, baking, rice and desserts, where colour disperses more directly. Citrus changes the acidity of either preparation and shifts blue towards violet or pink.
Known in Thailand as anchan, the flower is used to colour drinks, rice and desserts and is also dried for infusion. Local tea preparation remains part of living Thai food culture, although methods differ between households and regions. Its mild flavour allows the colour and the moment of preparation to take centre stage.
Positive findings · honest context
Controlled human studies have already produced measurable positive results after a single meal. They are small early studies, but they give researchers clear and useful signals to investigate further.
In a randomised crossover trial, 15 healthy men took 1 g or 2 g of aqueous flower extract with a sucrose drink. The study reported lower acute post-meal glucose and insulin responses and higher measured antioxidant capacity.
Context: this was a single acute test in a small male-only group, using a measured extract.In another crossover trial, 16 men with overweight or obesity took 2 g of flower extract with a high-fat meal. Triglyceride exposure and free fatty acids were lower, while antioxidant measures improved.
Context: this was also a small acute study. Glucose and the measured inflammatory markers did not change.Japanese researchers found that several intact blue ternatin pigments appeared rapidly in rat plasma after oral intake. In 2026, a Nagahama research team also identified major cyclotides in butterfly-pea petals and observed modest, differing biological activity in laboratory cell tests.
Why it matters: these studies confirm that the flower contains distinctive, measurable compounds and give scientists concrete leads. They are animal and laboratory findings, not human health outcomes.Butterfly pea is more than a beautiful natural colour. Human trials have measured favourable short-term metabolic and antioxidant responses, while Japanese work is revealing how its unusual pigments and peptides behave. The next important step is larger, longer human research.
Research horizon
Its blue ternatins are unusually stable anthocyanins, some have been detected intact after digestion in animal research, and two controlled human trials have already recorded positive acute responses. Together these are credible reasons for scientific interest—without needing to turn the flower into a miracle claim.
From flower to glass
Butterfly pea is gentle, lightly earthy and wonderfully refreshing when chilled. Its colour makes preparation part of the experience: brew it blue, then let citrus transform the glass.
7–10 flowers · 250 ml hot water · ice · lemon · a little honey if desired
Steep for 7 minutes and cool. Pour over plenty of ice, then add lemon at the table and watch the blue turn violet.
Butterfly-pea infusion · fresh mint · lime · sparkling water · ice
Lightly press the mint with lime, add ice and cooled blue infusion, then finish with sparkling water.
5–7 flowers · one small piece of lemongrass · 250 ml hot water
Infuse the flowers and bruised lemongrass together for 6–8 minutes. Enjoy warm or chill for later.
Strong chilled butterfly-pea infusion · citrus slices · ice · clear glasses
Serve the blue infusion in a clear carafe and citrus separately, so each guest can create their own shade.
FAQ
No. An infusion made only from Clitoria ternatea flowers is naturally caffeine-free. Check added ingredients when buying a blend.
It is mild, smooth and gently earthy-green. Its flavour is subtler than its dramatic blue colour, which makes it a useful base for citrus, mint, jasmine or lemongrass.
Its blue ternatin pigments respond to acidity. Lime or lemon lowers the pH and shifts the visible colour towards violet or pink.
Whole dried flowers are best for a clear infusion that is easy to strain. Powder is more suitable when the flower should remain in a latte, smoothie, rice dish or dessert.
Small short-term human trials have reported measurable responses after a single meal, but they do not prove that ordinary butterfly pea tea treats or prevents disease. Larger and longer human studies are still needed.
Source shelf
Flavour profile
How to prepare
Use 5–7 flowers per 250 ml of hot water.
Steep for 5–7 minutes, then strain.
Add a little lemon to shift the colour from blue towards violet.
Ways to use it
What to notice
The infusion colour depends on water and acidity. The flavour is intentionally delicate, making the flower easy to combine with citrus, mint or lemongrass.
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