Dried Butterfly Pea Flowers Die Dou Hua Whole Blue Blossoms for Tea Drinks and Natural Food Coloring 500g

Dried Butterfly Pea Flowers, known in TCM as Die Dou Hua (蝶豆花), from Clitoria ternatea. These whole dried blossoms are sold as edible agricultural produce and are prized for their striking deep blue petals. Traditionally associated with cooling herbal drinks in Southeast Asian folk practice, they are commonly steeped as tea or used to color rice, desserts, and beverages. Store in a cool dry place.

Key Selling Points

• Whole dried butterfly pea flowers with vivid deep blue petals
• Botanical source Clitoria ternatea, known in Chinese as Die Dou Hua 蝶豆花
• Traditionally used in Southeast Asian folk herbalism for cooling floral infusions
• Naturally colors drinks, rice, and desserts with a blue to violet hue when pH shifts
• Sold as edible agricultural produce in a 500g bag with 12 month shelf life

Quality & Sensory

Typically the dried flowers are deep indigo blue with a light papery texture and a faintly sweet grassy aroma. Brewed, they release a clear blue infusion with a mild, gently earthy taste, turning violet or pink with lemon or other acidic ingredients.

Technical Specifications

Usage Scenarios

• Steep as a standalone herbal tea or blend with lemongrass and honey
• Infuse in hot water to color rice, jelly, and desserts naturally
• Use in iced drinks and lattes for a dramatic blue to purple color change
• Add to cocktails and lemonades as a natural coloring ingredient

Traditional Uses

In Southeast Asian folk herbalism, butterfly pea flowers have long been steeped as a daily cooling infusion and served with honey or lime. In modern herbal practice they are commonly paired with lemongrass, chrysanthemum, or rose for floral tea blends, and used in festive blue rice dishes such as nasi kerabu. The flowers are traditionally associated with refreshment and visual appeal rather than strong medicinal action.

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