Tea Zone 2.2 lb Grass Jelly Powder

It goes great with honey, simple syrup, ginger syrup, plain, but best of all with some high quality pure maple syrup. The bag contents was a brick, not loose powder as you can see from the oic. But thankfully I was able to break it up with a kitchen mallet or meat tenderize. Once the powder was loose, I filled up about 2.5 large mason jars. I used 1 cup of hot water and a bit and 2 tbsp powder to make my grass jelly. If you want it firmer use 1 cup 2 tbsp exactly. It was so easy to make and it chills quite quickly. It tastes really authentic and I made a simple syrup as well as ate another cup worth using my ginger syrup. I also like it plain if I didn't want the added sugar. This is such a great price if you don't mind making it yourself. A can at the store runs about $3 to $4 and this bag will make many many cans. What a great price.

Not the greatest flavor, but it holds well and makes for a decent base.

Already sweet and not same as grass jelly selling at street vendor.

The first time I made this, I used too much water. After I figured out a good ratio, I found that it lacked the normal grass jelly flavor. I grew up drinking grass jelly drinks, so I know what it should taste like. I found that brewing in black tea will add in the flavor that I like. I am going to experiment with some fruit extracts like banana. There are popular grass jelly drinks that are banana and lychee flavored. Don't be afraid to experiment. This bag certainly gives you enough to make a lot. Here's my recipe for using this product. 4tbsp grass jelly mix 16oz water 3 decaf black tea bags 1tbsp brown sugar (optional if you like it sweeter) The ratio of grass jelly mix to water is important. Too much water and it won't ever set or it will be very soft. Use a tupper ware container to mix your grass jelly. Let it sit to cool for 25-30 min. If you let it cool completely, the tea bags will get stuck in the jelly. Put it in the fridge and enjoy after a few hours.

It's very tasty and I love making this for dessert when I'm feeling up to it. Only regret is how long I have to wait for the jelly to set. I've added the jelly to my milk tea, eaten it by itself, had it with milk, had it when it had barely set(warm jelly), and when it was cold(cool dessert for summer). I've also messed with the consistency by adding more water to the mixture(my family likes it when the jelly consistency is more jiggly than firm) and its still so god damn good. I came from a different product and I'm not going back to that ..

See photo. Water bottle=500gm/weight. Scale-oz&gm. Used 50gm powder, 50 gm sugar, 800gm water total. Soak half water with powder+sugar, dissolve, add rest of water, boil gently for few min. After it came to boil, gentle couple minutes, off heat, cool, pour into glass pan, fridge overnight. Added tablespoon of lime jelly during boiling. Flavors are subtle. This morning: it set, doesn’t stick to pan, cuts easily, very jiggly, holds its shape, can be picked up with fork-pierce. You can suck it through your teeth. NEXT time: will add total of 700gm water to increase flavor and firmness.

I don't know what this is, it's not grass jelly. It's sickly sweet and do not gel up like grass jelly. More like aga aga. I purchased a lot of grass jelly powder in asian market. I thought I tried this brand. It's not worth it. I'm going back to asian market for grass jelly.

The grass jelly is very tasty but not super sweet. The powder contains sugar but not a sugary taste which l like very. If people have the sweet teeth, adding sugar in the drink would be the option. Because there was no cooking instruction with the goods, so I like to provide my cooking instruction for others: 1. use 1 litter of boiling water 2. add 4 oz of grass jelly powder 3. stir the mixture until it is boiling again 4. Turn off the stove and let the jelly cool down in room temperature and send into the refrigerator. 5. Peel off the surface bubble-like layer of grass jelly (it’s eatable, just not pretty) and cut the grass jelly in small pieces of cube before serving. 6.