How to Make Butterfly Pea Flower Tea (Hot, Iced & Color-Changing)

Updated October 30, 2026 · By Khwan's Tea

Butterfly pea flower tea is one of the easiest herbal teas to brew, and one of the most fun. Here's exactly how to make it hot, iced, cold-brewed and color-changing, with amounts, temperatures and steep times. New to butterfly pea? Start with our guide to butterfly pea flower tea benefits, taste and side effects.

What you'll need

• Dried butterfly pea flowers or butterfly pea tea bags
• Fresh water, filtered if possible (it gives the brightest blue)
• A cup, teapot or jar, and a strainer if you're using loose flowers
• Optional: honey or simple syrup, lemon or lime, ice

Hot butterfly pea flower tea

Per cup: 5–7 dried flowers (about 1–1.5 teaspoons) or 1 tea bag · 250 ml (8 oz) water · 90–95°C (195–205°F) · 5 minutes

1. Warm your cup or teapot with a little hot water, then pour it out.
2. Add the flowers and pour over the hot water.
3. Cover and steep for 5 minutes, until the tea is a deep blue.
4. Strain. Sweeten with honey if you like.
5. Add a squeeze of lemon and watch it turn purple.

Iced butterfly pea tea

1. Brew double strength: 10–14 flowers (or 2 tea bags) in 250 ml of hot water for 5 minutes.
2. Strain and let cool for a few minutes.
3. Fill a tall glass with ice and pour the tea over it.
4. Sweeten with simple syrup, which mixes into cold drinks better than honey.

Cold brew butterfly pea tea

Cold brewing gives a very smooth, mellow cup.

1. Add 10–15 flowers to 500 ml of cold water in a jar or bottle.
2. Refrigerate for 6–12 hours.
3. Strain and serve over ice. It keeps in the fridge for 2–3 days.

Layered color-changing iced tea

This is the showstopper version you'll see in Thai cafés.

1. Add 20 ml of simple syrup and 20 ml of fresh lime or lemon juice to a tall glass.
2. Fill the glass with ice.
3. Slowly pour 150 ml of cooled, strong butterfly pea tea over the back of a spoon, so it sits on top of the juice.
4. Serve with a straw and stir in front of your guests. The blue turns purple as it mixes.

For a party-sized version, see our magic color-change lemonade. For an adult version, try our butterfly pea cocktails.

Butterfly pea tea blends

• With lemongrass: add 2–3 slices of fresh lemongrass to the pot for a Thai-style aroma.
• With ginger: add a few slices of fresh ginger, or brew with a ginger tea bag.
• With jasmine: add a few dried jasmine flowers for a floral cup.
• With milk: for a creamy drink, use butterfly pea powder and follow our blue matcha latte guide.

Tips for the best cup

• Too pale? Use more flowers or steep longer. Tap water with a lot of minerals can also dull the color.
• Too grassy? Use fewer flowers or a shorter steep.
• Re-steeping: you can steep the same flowers a second time for a lighter cup.
• Storage: keep dried flowers sealed and out of direct light so they keep their color.

FAQ

How many flowers per cup?
5–7 flowers per 250 ml cup for hot tea, or about double that for iced tea.

What water temperature should I use?
Just off the boil, 90–95°C (195–205°F), for hot tea.

How long does brewed butterfly pea tea last?
Up to 2–3 days in a covered container in the fridge.

Can I use butterfly pea powder instead of flowers?
Yes. Whisk ¼–½ teaspoon of powder into 250 ml of water. Powder is best for lattes and baking.