Butterfly Pea
Clitoria ternatea
A vivid indigo flower from Southeast Asia, brewed for colour, calm and one of the highest anthocyanin loads in the herbal world.
What the research says
The petals are dense in ternatins — polyacylated anthocyanins studied for antioxidant activity. Their pigment is pH sensitive, which is why acid turns the infusion violet.
Brewing tip
Brew at 90°C. Boiling water dulls both the colour and the delicate grassy note.
Teas with butterfly pea
Questions
Does it have caffeine?+
None at all.
Why is my cup purple?+
Something acidic reached it — lemon, lime, even a very hard tap water.