Butterfly pea flower tea is not only pretty but it’s also packed with nutrition.
The blue petals are rich in anthocyanins; the antioxidant found in other blue and purple fruits and vegetables.
The flower is native to Southeast Asia and is commonly used to make tea.
The petals are dried and used whole, or you can find them ground up in powder form. Placing the powder or petals in hot water to steep naturally turns the water into a vibrant blue.
The caffeine-free tea is known as a culinary chameleon because adding an acid – like lemon juice – changes the PH and watercolor from blue to violet.
The tea is also known as blue matcha because of its high antioxidant content, which helps fight free radicals and inflammation.
It has long been used in Ayurvedic medicine to treat various ailments including stress and depression.
The flower extract is popular in Thailand where it is used to improve hair growth and darken it naturally.