Butterfly pea flowers, tea bags or b’lure?
Three ways to bring butterfly pea into a recipe. Loose flowers and tea bags make a blue infusion; b’lure is a ready-to-use liquid extract. Choose around your preparation and serving style.
Compare the formatsWhat are you making?
Brew with whole flowers
Choose loose butterfly pea flowers when you want to prepare an infusion, strain it and use it across drinks or food.
Keep brewing simple
Choose Blue Tea for butterfly pea flowers in a teabag. Brew, remove the bag and enjoy it hot or iced.
Add blue straight away
Choose b’lure when your recipe needs a liquid addition without brewing first. It mixes directly into drinks and desserts.
Compare the formats.
All three use butterfly pea flowers. The format changes how you prepare them and how they fit into the rest of your recipe.
Scroll across to see every column.
| Format | Preparation | What it brings | Try it in |
|---|---|---|---|
| Whole butterfly pea flowers | Infuse in water, following the pack directions, then strain. | A mild-tasting blue infusion. You choose the amount to prepare for your recipe. | Tea, drink bases and cooking liquid for rice noodles. |
| Blue Tea bags | Brew according to the pack, then remove the bag. | Butterfly pea in a convenient sachet, with a mild flavour and naturally blue colour. | Hot or iced tea, punches and other brewed drinks. |
| b’lure liquid extract | Add directly from the bottle; adjust a little at a time. | A blue liquid extract made with butterfly pea flowers, sugar and water. It adds some sweetness. | Cocktails, mocktails and desserts such as lemon sorbet. |
Brewed tea and liquid extract are different formats. Follow pack directions for infusions and add b’lure gradually; there is no single swap ratio for every recipe.
Put the blue to work.
A citrus colour change
Start with a blue drink and add lemon or lime. Acidity shifts butterfly pea towards purple; the final shade depends on the recipe, so check the result before serving.
An iced tea moment
Brew whole flowers or a Blue Tea bag, then chill. Add honey to taste and a squeeze of lemon for a different flavour and colour.
Colour on the plate
Cook rice noodles in a butterfly pea infusion so they take on its colour. For a dessert idea without brewing, try b’lure with lemon sorbet.