Butterfly Pea Flower Tea

Butterfly Pea Flower Tea

Butterfly pea flowers have been used for centuries in Southeast Asia but have recently become popular here in the West, especially in tea.

There are so many traditional teas out there that people know and love, like Earl Grey and English Breakfast, oolongs and green teas, chamomiles, and jasmines. We certainly greatly appreciate the fact that these tried-and-true teas are beloved and popular, but we also get super steeped when we get the chance to introduce folks to teas that are more off the beaten path...or in some cases literally grow off the beaten path!

Butterfly Pea Flower Tea¬† is one of those special teas. This flower has a beautiful bright blue color and has long been prized in Southeast Asia. Let‚Äôs learn more about this little flower that ‚Äúblue‚ÄĚ our minds!

Where It Comes From

The butterfly pea flower comes from Southeast Asia. It grows on a vine and is regarded as a healing plant, boasting a long list of Ayurvedic properties. (Ayurveda is one of the world’s oldest holistic, alternative medical practices with centuries-old roots in India that focuses on cleansing the body and restoring balance to the mind, body, and spirit.) It was frequently grown in temples, used in Hindu worship rituals, and is one widely respected little flower.

The Benefits of Butterfly Pea Flower

As we mentioned, this flower has been long prized for its medicinal properties. Like green teas, it is rich in antioxidants and is naturally caffeine-free. It is also packed with the catechin EGCG (epigallocatechin gallate) along with anti-inflammatory and immune-boosting elements such as flavonoids, tannins, and polyphenols. In other words, stuff that’s good for you!

How To Brew & How It Tastes

For a perfect cuppa, brew your Butterfly Pea Flower Tea with 212¬į F water for five minutes. The tea will have a mild, earthy flavor with an aroma akin to whole wheat pancakes and maple syrup (we know, right?). It has a medium body and, because it is a tisane, is naturally caffeine-free.

Another wonderful tea option with butterfly pea flower is our own  Indigo Punch blend, which also has the blue hue of the flower along with hibiscus, lemongrass, lemon peel, rosehips, apple pieces, raspberry, and honey flavors. All the benefits of BPF along with some delicious sidekicks. 

It’s Sooooo Pretty!

In addition to its health benefits, Butterfly Pea Flower Tea brews up a lovely bright blue color. Even more fun: if you add some acid -- like lemon juice -- to the brewed tea, the color changes from blue to purple. We’d like to say it’s magic, but it’s actually science. Either way, it’s fun.

Speaking of science… the mineral content of your water source will affect the color of your brewed Butterfly Pea Flower Tea. In the photos on our website, we used locally sourced spring water from the Berkshires. If the color of your brew is different, consider trying a different water source. Or, if you like your blue hue, you do you!

Let’s Make Some Donuts

We think tea and donuts go together like PB&J, popcorn and movies, Superman and Lois Lane, raindrops on roses and whiskers on kittens… you get the idea. We think they’re a pretty good pair.

So, why not make donuts with Butterfly Pea Flower Tea? Delicious (and this recipe is vegan) and we can’t say it too many times: soooooo pretty!


Butterfly Pea Flower Tea Donuts

Donut Ingredients:

  • 1 mashed banana
  • 1 C unsweetened apple sauce
  • 1 egg or 1 T chia seeds mixed with water
  • ¬ľ C coconut oil, melted
  • 4 T honey or agave nectar syrup
  • 1 T vanilla
  • 1 t cinnamon
  • 1 ¬ľ C buckwheat flour
  • 1 t baking powder

Glaze Ingredients:

  • ¬Ĺ C cashews, soaked 4 hours
  • 1 C almond milk
  • 2 T¬†¬†Butterfly Pea Flower Tea
  • 1 T agave nectar syrup
  • 1 T vanilla essence (or 1 ¬Ĺ t vanilla extract)


To make the donuts:

  1. Mix all the dry ingredients together.
  2. Mix all the wet ingredients together.
  3. Add the wet to the dry and then transfer to the donut molds.
  4. Bake at 325¬į F for 15 minutes.

To make the glaze:

  1. Blend the cashews in a food processor until smooth.
  2. In a saucepan, heat the almond milk and add the tea. Simmer on low heat for 10 minutes.
  3. Add the blue almond milk to the blended cashews, add the agave nectar and vanilla and blend again until combined.
  4. Keep refrigerated until your donuts have cooked and cooled.
  5. Decorate the donuts with the glaze and extra butterfly pea flowers.
  6. Brew a cuppa and enjoy!!

Note: These donuts are vegan and gluten and refined-sugar-free.

Are you already a Butterfly Pea Flower Tea fan? Share your thoughts on this tea in the comment section. 

1 comment

Debra Windham

My first order of Butterfly Pea Flower & Indigo Punch teas just came in yesterday, and I’m so looking forward to having friends over to taste it and share a cuppa!

My first order of Butterfly Pea Flower & Indigo Punch teas just came in yesterday, and I’m so looking forward to having friends over to taste it and share a cuppa!

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