Flower Power — it’s still alive and well and super impressive!

I have mentioned the Clitoria ternatea plant in a previous post (Ave Tea), and I’m having so much fun with it that I wanted to share a bit more about it because I’ve since discovered and used the powdered form of the flower. No, it’s not tea, but you will find it called the Blue Tea–or Butterfly Blue Tea–and a host of other name combinations. The powdered form is much like matcha powder and therefore lends itself to be as versatile. It is gaining in popularity with restaurants and bars because just like teashops, owners/managers are always looking for something new to introduce and entice customers. You will also find a concentrated liquid extract of the Blue Pea Flower that can be added by the drop to beverages, cocktails, mocktails, and such.

I received a large package of the dried flowers, as well as a pouch of the powder as a gift, so I’ve been experimenting with it and sharing it with many.
Yes, I’ve even made rice using the Pea Flower powder!
The powder worked really well in sugar and shortbread cookies, too.

My first sample was sent to me from Avetea.com and this is what they say about their Blue Exotica:

“The flowers of the Blue Pea plant have been used for centuries in Asia for its medicinal properties. Rich in essential minerals like calcium, magnesium, potassium, zinc, iron manganese and sodium, this brew possesses antioxidant benefits, benefits for diabetes, brain function enhancement, anti-aging qualities, anti-inflammatory, fatigue buster, pain reliever, soothes ulcers and is beneficial for women’s uterine health, too. When brewed, it offers a cup of irresistible indigo, a tantalizing delight to all the senses.”

Many food, beverage, herbal, and tea websites have dedicated time and effort to inform people about this rather curious and lovely looking flower.

For those of you with inquisitive minds, here’s a link to see some images of the Butterfly Pea Flower. It won’t take you long to understand where it gets its name from — just saying.

I have come across several sites that describe the taste of the infused flower as very similar to green tea — not — not at all. It’s earthy, light, and sometimes non-existent; and nothing to get very excited about: All the entertainment is in the steeping. However, it gets even more thrilling when you add a few drops of lemon to it because — you guessed it — it goes from blue to purple.

People love that stuff!

Oh, but it doesn’t end there. The beneficial antioxidant that our purple and deep red fruits and vegetables generously provide for us–Anthocyanin–is present in the Blue Pea Flower, too. Edible, healthy, and natural is not commonly found in any blue food or beverage product, until now.

For the wow factor — this flower sure packs a punch! How about a Blue Pea Latta?

If you’d like to visit a website that shows you how versatile the steeped infusion of the Blue Pea Flower can be used for making cocktails — here’s one: Colorful Cocktails


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