A Guide to Thai Herbal Teas: Four Caffeine-Free Classics
Walk through any Thai market and you will find herbal drinks everywhere: ruby-red rosella cooling in big glass jars, golden chrysanthemum served with ice, and bright blue butterfly pea poured over crushed ice with a squeeze of lime. This guide introduces the four herbal teas in the Thai Corner range, what each one tastes like, and how to brew it well at home.
All four are naturally caffeine free, so you can enjoy them at any time of day.
Rosella (Hibiscus)
Made from the dried calyces of the roselle plant (Hibiscus sabdariffa), rosella brews a deep ruby-red cup with a bright, tart flavour often compared to cranberry. In Thailand it is known as krachiap and is a street-stall favourite served sweet and ice-cold.
Butterfly Pea
The dried flowers of the butterfly pea vine (Clitoria ternatea) give a vivid blue cup with a mild, earthy floral taste. Add a squeeze of lemon or lime and it turns violet, a natural reaction of the flower’s pigments to acidity. In Thai kitchens the same flower colours rice and desserts blue.
Chrysanthemum
Whole dried chrysanthemum flowers brew a pale golden cup with a light floral aroma and a gentle natural sweetness. It is one of the most familiar herbal drinks across Asia and pairs well with food.
Mulberry Leaf
Dried mulberry leaves make a smooth, mild cup with a slightly grassy, gently sweet flavour and a clean, nutty finish. Mulberry trees have long been grown in Thailand, traditionally to feed silkworms.
At a glance
| Tea | Flavour | Colour | Steep time | Lovely served |
|---|---|---|---|---|
| Rosella | Tart, fruity | Ruby red | 3–5 min | Iced with orange |
| Butterfly Pea | Mild, floral | Deep blue | 3–5 min | With lemon, hot or iced |
| Chrysanthemum | Light, floral, sweet | Pale gold | 4–6 min | Plain, or with honey |
| Mulberry Leaf | Smooth, nutty | Amber | 5–8 min | Plain, or with mint |
Brewing tips
- Use fresh water. Filtered water lets the delicate flavours come through.
- Mind the temperature. Rosella, butterfly pea and mulberry like freshly boiled water; chrysanthemum is best just off the boil, at about 90°C.
- Adjust the steep. A longer steep gives a deeper colour and stronger flavour.
- Try them cold. Brew double-strength, let it cool and pour over ice.
Find your favourite
Every Thai Corner tea comes in a resealable pouch of 30 tea bags, produced in Thailand under GHP and HACCP certification.
