Butterfly Pea Flowers are native to Southeast Asia and prized for their vibrant blue pigment, which turns purple or pink when citrus is added. These dried blossoms are commonly used in teas, herbal blends, and natural food coloring. The bright color is released when steeped in water and makes a striking visual addition to iced teas, lemonades, and cocktails. Butterfly pea is also infused in syrups and milks for cafés and drink programs seeking natural, color-changing effects. Ingredients: Dried butterfly pea flowers (whole) Caffeine-Free | Color-Changing | Culinary Use Brewing Instructions: Hot: 1 tsp per 8 oz boiling water, steep for 3 minutes. Iced: 3 tsp in 8–10 oz water, steep for 5 minutes. Strain, pour over ice.