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When talking about blue matcha or blue matcha, the first and most important clarification is that this powder has nothing to do with traditional matcha. Green matcha is obtained from the leaves of the tea plant (Camellia sinensis), grown in the shade for weeks and then stone-ground in a long and precise process. It contains caffeine, has a characteristic and slightly bitter taste, and a centuries-old history linked to Japanese culture.
Blue matcha is something else entirely. The name arose from an analogy: the same preparation form, the same fine powder to dissolve in water or milk, the same ritual gesture. But the ingredient is completely different: it is the powder of Butterfly Pea flowers (Clitoria ternatea), a plant native to Southeast Asia. It is the flower, not the tea leaf, that gives rise to the blue hue that has made this drink viral worldwide.
Having clarified this, blue matcha tea is a genuine, fascinating beverage with its own identity. Calling it "matcha" is inaccurate, but it is now the name everyone searches for.
The Butterfly Pea Flower (Clitoria ternatea) is a climbing plant native to Southeast Asia, widespread in Thailand, India, Sri Lanka, and Indonesia, where it grows spontaneously along roadsides and in gardens. Its flowers, with an intense blue-violet color, have been used for centuries in cooking and traditional Ayurvedic medicine long before the Western world discovered them through social media.
In Thailand, the tea made from these flowers is called Anchan and is a daily beverage, served cold with ice or hot with honey and lemon. In India, the flowers are used in traditional herbal preparations and to color rice, sweets, and ritual drinks. In contemporary Indonesia, the plant is cultivated to extract the fine powder we now know as blue matcha.
What makes this powder extraordinary from a visual standpoint is its content of anthocyanins, natural water-soluble pigments responsible for the intense blue-violet color. Anthocyanins are pH-sensitive: in a neutral or basic environment, the color is blue; in an acidic environment, like that created by a few drops of lemon or lime juice, it shifts towards purple and fuchsia. This natural color effect is one of the reasons why blue matcha tea has become one of the most photographed and sought-after ingredients in contemporary cafes.
The aromatic profile is delicate: floral notes, slightly vegetal, with an earthy undertone reminiscent of green tea without its astringency. The taste is much softer and more neutral compared to classic matcha, making it versatile and accessible even to those who do not like bitter flavors.
The Butterfly Pea Flower Terzaluna is available in two forms: loose flowers, to be used for infusion in hot or cold water like a classic tea, and powder, to be dissolved directly in liquid to prepare blue matcha latte or to color doughs and recipes. Same plant, same natural color, two different approaches depending on what you want to prepare.
The confusion between the two products is understandable, but the differences are substantial. Here they are in summary:
The question "which is the better matcha tea?" doesn't have a single answer: it depends on what you're looking for. If you want a drink with caffeine, character, and aromatic complexity, green matcha is the right choice. If you're looking for something visually spectacular, delicate in taste, and completely caffeine-free, blue matcha is in a category of its own.
The blue matcha powder appears as a fine powder of intense blue-violet color, obtained from grinding the dried flowers of Butterfly Pea. A minimal amount, even just half a teaspoon, is enough to completely color a cup of water or a milk-based beverage.
In terms of composition, the powder is essentially rich in anthocyanins, the natural water-soluble pigments responsible for its characteristic color. Anthocyanins are present in many blue and purple foods, like blueberries and red cabbage, and have been of scientific interest for years due to their antioxidant properties. Research on the Butterfly Pea flower specifically is still ongoing, and evidence in humans remains preliminary, but its use in Asian herbal tradition has very ancient roots.
The powder is naturally caffeine-free, has almost no caloric content, and contains no sugars. For these reasons, it is often chosen by those who prefer to avoid caffeine in the evening, by those following low-carb diets like keto, or simply by those who want to add variety to their beverage routine without giving up the ritual of a warm cup.
A detail worth knowing before using it: the color of the powder is sensitive to light and humidity. To preserve it over time, it is important to store it in an airtight container, away from direct heat sources.
This is probably the most frequent question from those approaching blue matcha for the first time. The answer is reassuring: the taste is much more delicate and accessible than the color might suggest.
The flavor profile of blue matcha tea moves on floral and slightly vegetal notes, with a barely perceptible earthy undertone. There is no astringency of green tea, nor the bitterness of classic matcha. In hot water, the taste is subtle, almost neutral, with a natural underlying sweetness. When paired with plant-based milk, it becomes creamy and enveloping, and the floral notes blend well with the sweetness of coconut or oat.
Those who love green matcha might find blue matcha less complex and distinctive. On the other hand, those who do not appreciate the grassy and bitter taste of traditional matcha will find blue matcha a much smoother alternative, easy to customize with sweeteners, spices, or citrus.
The addition of lemon or lime juice not only changes the color but also the taste: the acidity balances the natural sweetness of the powder and adds freshness, making the cold version particularly pleasant.
Preparing blue matcha tea is simple and requires very few tools. The technique is similar to that of green matcha: start with the powder, add water or milk, and mix well. The difference is that butterfly pea powder dissolves easily even with a simple whisk or spoon, without the need for the traditional Japanese chasen.
Difficulty
Easy
Preparation
3 min
Servings
1 cup
Caffeine
None
Suitable for
All year round
Pour the blue matcha powder into a cup or bowl. Add a tablespoon of hot water and mix with a small whisk or spoon until you get a smooth, lump-free paste. This step ensures even dissolution.
Pour the 150 ml of hot water over the powder paste, stirring continuously. The liquid will immediately take on its intense blue color. Do not use boiling water: temperatures above 80°C can alter both the color and the flavor profile.
Add your chosen sweetener and stir. If you want to see the magic of color change, now add a few drops of lemon juice: the drink will shift from blue to deep purple in a few seconds.
Tip: for a more intense color, increase the dose to 1 teaspoon. For the cold version, prepare the paste with a little hot water, then add cold water and ice.
If you have the Terzaluna Butterfly Pea Loose Flowers, the preparation is even simpler and resembles that of a classic leaf tea. The result is a clear and very visual blue tea, with a delicate and floral flavor, perfect to drink hot or cold.
Heat the water to about 75-80°C. Place the loose flowers directly in a cup or infuser and pour the hot water over them. Do not use boiling water to avoid altering the color and flavor profile.
Let the flowers infuse for 5-7 minutes. The liquid will gradually take on an intense and bright blue color. The longer you let it infuse, the deeper the color and the slightly more intense the flavor will be.
Remove the flowers or strain the infusion. Add sweetener to taste. To see the color change, add a few drops of lemon or lime in front of your guests: the drink will shift from blue to purple in a few seconds. You can serve it hot or let it cool and pour over ice.
Tip: loose flowers are also suitable for preparing cold infusions. Place 12-15 flowers in 500 ml of cold water and leave in the refrigerator for 6-8 hours: the color will be less intense but the drink will be more delicate and refreshing, ideal to serve with ice and a few slices of lemon.
The blue matcha latte is the most loved and photographed version of this beverage. Plant-based milk adds creaminess, enhances the color, and makes the aromatic profile more rounded and enveloping. There are many variations, but the principle is always the same: butterfly pea powder dissolved in a little hot water, then combined with the milk of your choice. Below are the most appreciated versions.
5 min
Dissolve the blue matcha powder in the 80 ml of hot water, first forming a smooth paste, then add the rest of the water, mixing well with a whisk until you get a uniform, lump-free blue liquid.
Gently heat the plant-based milk to about 60-65°C. Froth it with a whisk until you get a soft foam. Oat milk is particularly recommended for its ability to froth well and its natural sweetness that complements the floral profile of the powder.
Pour the blue matcha base into the cup, then add the frothed milk, pouring it slowly from the center. The white foam on the blue creates a very effective color contrast. Sweeten to taste and serve immediately.
For the cold version, prepare the powder base with only 50 ml of hot water, dissolving well until you get a deep blue concentrate. Fill a transparent glass with plenty of ice, add the blue matcha concentrate, and finish with cold plant-based milk poured slowly to create a layered effect. Stir only when ready to drink to first enjoy the play of colors. A splash of lime juice shifts the color towards purple and adds freshness.
Tip: Always use a transparent glass for cold and two-tone versions. The color is a fundamental part of the **blue matcha latte** experience.
