Turquoise butterfly pea flower tea from Bumi Herbs

Butterfly Pea Flower Tea: How to Brew It (and 3 Colour-Changing Mocktails)

Butterfly pea flower tea is the blue tea that turns purple when you add lemon. In Bali, where our partner farmers grow and solar-dry the flowers, it has long been used to colour rice cakes and drinks. Today it's a favourite for iced tea and alcohol-free mocktails. Here's how to brew it well – and how to put on a little colour show.

What does butterfly pea flower tea taste like?

On its own, butterfly pea is mild and earthy, a little like a light green tea without the bitterness. That's why we blend it: our Turquoise adds pandan leaf for a soft, vanilla-like aroma and lemongrass for a fresh citrus note. It's naturally caffeine-free.

Why does it change colour?

The flowers contain natural pigments called anthocyanins that react to acidity. In plain water the tea is deep blue. Add something acidic – lemon, lime, or a splash of tonic – and it shifts to violet or pink.

How to brew butterfly pea tea

Hot

  • 1 teaspoon loose leaf (or 1 tea bag) per 250 ml cup
  • Just-boiled water
  • Steep 5 minutes, then strain

Iced (for mocktails)

  • Brew double strength: 2 teaspoons (or 2 tea bags) in 250 ml just-boiled water, steep 5–7 minutes
  • Strain and cool, then chill in the fridge
  • Keeps well in the fridge for 1–2 days

3 colour-changing mocktails

1. Blue lemonade

Fill a tall glass with ice. Add 30 ml simple syrup or honey syrup, then top halfway with sparkling water. Slowly pour 120 ml chilled butterfly pea tea over the back of a spoon so it floats. Serve with a lemon wedge and squeeze it in at the table.

2. Purple lime cooler

Muddle a few mint leaves with 1 teaspoon sugar in a glass. Add ice, 150 ml chilled butterfly pea tea and the juice of half a lime. Stir and watch it turn violet. Top with soda water.

3. Sunset tonic

Fill a glass with ice and add 120 ml tonic water. Gently pour 80 ml chilled butterfly pea tea on top for a blue-to-pink layered look. For a fruitier version, use our Amethyst (butterfly pea with roselle hibiscus), which brews ruby-purple and tangy.

Tips for the best colour

  • Use filtered water – very hard water can dull the blue.
  • Add citrus last, in front of your guests, for the full effect.
  • Clear glasses and plenty of ice make the colours pop.

Products in this article

We ship from Bali to the United States, Japan, Australia and worldwide.

Back to blog