H-TH-023
Butterfly Pea Flower
ดอกอัญชัน
Dried whole flower tisane, from Chiang Mai, Thailand.
Herbal tisanes
Butterfly Pea Flower is strongest on smoothness, vegetal and body. Typical tasting words: green bean, sweet pea, cut hay, damp earth. Native to Southeast Asia, it has long been used as a natural culinary dye and traditional cooling beverage. In Thailand, nam dok anchan is served iced with lime and honey, which shifts the bright blue liquor to vibrant purple through pH change.
Also known as Anchan, Blue Tea and Asian Pigeonwings.
The profile
Taste, 0 to 5
Flavour families, 0 to 5
Facts
- Origin
- Chiang Mai, Thailand
- Plant
- Clitoria ternatea
- Harvest
- year-round
- Elevation
- low
- Oxidation
- to %
- Roast
- unroasted
- Leaf
- whole flower
- Price band
- affordable
- Availability
- common
- Ageing
- a little
- Forgiving to brew
- 5 of 5
- L-theanine
- none
Made by: harvesting, then sorting, then sun-drying.
Caffeine
Butterfly Pea Flower is caffeine-free. Figures are estimates for a 240 ml cup. Low enough to suit the evening for most people. The caffeine planner turns this into a daily total.
How to brew it
| Method | Leaf | Water | Steeps |
|---|---|---|---|
| Western, 250 ml | 2 g | 90 to 100 °C | 5 min, 6 min |
| Cold brew, 250 ml | 2.5 g | Fridge | 6 to 12 hours |
Up to 2 infusions. Scale for your own pot with the brew calculator.
Drinking it
- afternoon
- evening
- night
- hot_weather
- social
- relaxing
Pairs with pastry and sweets. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.
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shares smoothness and vegetal
More: all herbal tisanes teas, or filter the whole drawer.