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Butterfly pea flower tea, commonly known as blue tea, is a caffeine-free herbal tea, or tisane, beverage made from a decoction or infusion of the flower petals or whole flower of the Clitoria ternatea plant. Clitoria ternatea is also known as butterfly pea, blue pea, Aprajita, Cordofan pea, Blue Tea Flowers or Asian pigeonwings.
In Thailand and Vietnam, this butterfly blue pea flower tea is commonly mixed with honey and lemon to increase acidity and turn the beverage a pink-purple color, to produce for a drink usually served after dinner, or as a refreshment at hotels and spas. [20] The drink is a typical local drink like chamomile tea is in other parts of the world. [20]
The most widely known species of the genus is Clitoria ternatea, also known as butterfly pea. It is used as an herbal medicine, [ 7 ] [ 8 ] and it is used as food, as well. [ 9 ] [ 10 ] Its roots are used in ayurveda Hindu medicine.
Butterfly pea is a common name for several plants and may refer to: Centrosema, a genus native to the Americas; Clitoria ternatea, a species native to tropical Asia ...
Clitoria mariana, known by the common names butterfly pea and Atlantic pigeon wings, is a perennial herbaceous plant in the pea family, Fabaceae. The plant is native to the United States. The plant is native to the United States.
Kratom tea made from the dried leaves of the kratom tree. It has opioid-like properties and some stimulant-like effects. [14] [15] St. John's wort tea, the plant has been shown to have antidepressant properties according to a 2017 meta-analysis. [16] Ephedra tea, mainly from the plant Ephedra sinica. [17] It contains the stimulant ephedrine.
Butterfly pea, Cordofan pea Clitoria ternatea: Fabaceae: perennial herbaceous vine: tea, medicinal, [1] dye: flower Blessed thistle: Cnicus benedictus: Asteraceae: annual herb medicinal Coffee: Coffea arabica and related species: Rubiaceae: tree or shrub culinary, tea, medicinal seeds brewed coffee is not usually referred to as a tea: Kola nut
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to East Asia which probably originated in the borderlands of south-western China and northern Myanmar. [3] [4] [5] Tea is also made, but rarely, from the leaves of Camellia taliensis.