Butterfly pea tea is a caffeine-free herbal infusion derived from the dried flowers of the Clitoria ternatea plant, native to Southeast Asia. This beverage is recognized globally for its striking, deep indigo color, which comes from a high concentration of natural pigments. The unique visual characteristic of this tea is its immediate color shift, turning from blue to violet or pink when an acidic ingredient, like lemon or lime juice, is added. This reaction demonstrates the tea’s sensitivity to changes in the pH level.
The Primary Active Compounds
The intense blue pigmentation and properties of butterfly pea tea originate from a specific class of compounds called anthocyanins. These water-soluble pigments are part of the larger flavonoid family, which functions primarily as antioxidants. The most significant anthocyanins in the Clitoria ternatea flower are polyacylated derivatives of delphinidin, collectively known as ternatins.
Ternatins are responsible for the tea’s vibrant blue hue and are notable for their high stability across a broader range of pH values than many other plant anthocyanins. The compounds work by stabilizing and neutralizing free radicals within the body, which helps mitigate oxidative stress. This mechanism provides the scientific basis for the tea’s traditional consumption.
How Preparation Affects Potency
The concentration of active ternatins and other beneficial compounds is highly dependent on the preparation method. Using a greater ratio of dried flowers to water will naturally result in a more potent infusion. For a standard cup, a common guideline is to use 1 to 2 teaspoons of dried flowers (about 2 grams) per cup (100–200 ml) of water.
Water temperature also affects extraction efficiency; temperatures around 90°C are optimal for maximizing the release of anthocyanins. The duration of steeping is equally important. While a light infusion takes 1 to 2 minutes, steeping the flowers for 3 to 5 minutes yields a much stronger, darker blue color and higher concentration of active compounds. Daily consumption recommendations are generally based on a moderately steeped tea.
Establishing a Safe Daily Consumption Guideline
Determining a specific maximum daily intake for butterfly pea tea is challenging because official governmental bodies, like the U.S. Food and Drug Administration (FDA) or the European Food Safety Authority (EFSA), have not established a formal Acceptable Daily Intake (ADI). Consumption guidelines are derived from traditional usage patterns and modern toxicological studies on the flower extract. Traditionally, the tea is consumed in moderation in Southeast Asian countries, often amounting to a few cups daily.
A practical guideline suggests that consuming two to four cups of moderately steeped tea per day is generally well-tolerated by healthy adults. This range is supported by toxicological data on butterfly pea flower extract, which indicated a No Observed Adverse Effect Level (NOAEL) in animal studies at extremely high doses, suggesting a wide margin of safety for typical human consumption. A study related to the use of the extract as a color additive noted that the mean daily exposure for the general U.S. population was estimated at 198 milligrams of the extract per person.
This general safety profile leads to the concept of an Observed Safe Level (OSL) rather than a formal ADI, indicating that the tea is safe when consumed within reasonable limits consistent with its use as a traditional beverage. Overconsumption, meaning consistently exceeding traditional usage levels, may lead to mild side effects. These effects are typically limited to minor digestive discomfort, such as temporary nausea, abdominal pain, or diarrhea, but are not common at moderate intake levels.
Important Safety Considerations
While butterfly pea tea is considered safe for most people, certain individuals should exercise caution or avoid it entirely. Individuals who are pregnant or breastfeeding are generally advised against consumption due to a lack of sufficient research to confirm safety. Some traditional uses suggest the active ingredients may stimulate uterine activity, necessitating avoidance during pregnancy.
Those taking specific medications should also consult a healthcare provider before regular consumption. The tea contains compounds that may possess mild blood-thinning properties, meaning it could interact with anticoagulant or antiplatelet medications. Because the tea has been noted to lower blood pressure, individuals already on medication for hypertension or those with naturally low blood pressure should monitor their intake carefully to avoid an excessive drop. Since Clitoria ternatea belongs to the legume family (Fabaceae), individuals with known allergies to legumes or other edible flowers should introduce the tea cautiously.