Blue tea climbing seeds (Clitoria ternatea)

Common name: Blue Tea Scientific name: Clitoria ternatea Among its names: Butterfly Pea - Blue Butterfly Blue tea is a perennial climbing herb that grows quickly, with evergreen compound leaves, and branches that grow up to 3 meters. It has bright blue flowers and belongs to the legume family, not the known tea family. • Blue tea flower: Its flowers are blue with a yellow center, appearing from June to September, with a shape different from other flowers. • Blue tea fruit and seeds: Its fruits are pod-shaped, up to 7 cm long, containing small black seeds that are bullet-shaped. • Germination season: It is preferred to plant at the end of summer and before the spring season, but it can be cultivated throughout the year in agricultural greenhouses and enclosed or plastic places where temperature can be controlled, sunlight reaches, or where the necessary lighting for the plant is available. • Suitable climate and soil for blue tea: It grows in sunny and semi-shaded places, sensitive to drought and frost in small amounts, requiring well-drained soil with regular watering. • How to cultivate blue tea: It is cultivated by seeds or cuttings, at a depth of 1 to 2 cm. It grows quickly when planted, and it is not necessary to supply it with fertilizer. It can also be cultivated year-round in greenhouses and enclosed or plastic places where temperature can be controlled, sunlight reaches, or where the necessary lighting for the plant is available. • Its benefits and uses: The climbing blue tea is used for decoration, and it has medicinal uses as the Chinese used it as medicine for centuries. Blue tea leaves contribute to fat burning, thus reducing weight, lowering cholesterol, cleaning arteries, and improving circulation. Blue tea is distinguished by being memory-enhancing and stress-relieving, containing high levels of antioxidants that protect the body from free radical damage, and help eliminate signs of premature aging. • Original habitat: Its native region is East Asia, and it is cultivated in Saudi Arabia, Gulf countries, and many Arab countries.