Tea Jelly

Smalerie
Bento-ing from: Boston › Massachusetts
Joined: 6 Jan 2009
User offline. Last seen 1 year 43 weeks ago.

I have just posted my first jelly recipe over at my blog (www.smalerie.com), but since a few people over here seemed interested in it, I decided that I should probably post it over here too:

Tea Jelly

500ml of water
4+ tea bags of your choice
sugar to taste (I use raw cane sugar, but I’ve even used Splenda)
2 packets of agar powder

Prepare tea with brewing method best for tea choice (I say this because I have been scolded many times for letting my water come to a full rolling boil when making green tea). When you brew, shoot for a tea that is about twice as strong as you would normally like without letting it get too bitter. Once tea is brewed (and off the burner), add sugar according to your taste. This is another time when I’d advise that you make it a little sweeter than you would normally like. Once sugar is dissolved, add packets of agar powder one at a time, making sure the first one is completely dissolved before adding the second. Once all powder is dissolved allow to cool slightly before pouring into into a mold or container. Refrigerate until set.

Option: If you like milk in your tea, you can add that too. Just don’t boil the milk. Add it when you add your sugar. Just make sure that you use slightly less water to accommodate for the amount of milk you are using. You can also add powdered milk and use the same water measurement.

I have more details about agar and such at my blog, but I hope that everyone tries this out. I make and eat this stuff all the time.

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I have a blog about life and bento making in Boston: www.smalerie.com

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maki
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Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 2 weeks 3 days ago.
Re: Tea Jelly

That sounds wonderful, and perfect for the warmer months upcoming! Thanks for posting it Smalerie :)

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MitarashiDango
Bento-ing from: Melbourne › Australia
Joined: 28 Feb 2009
User offline. Last seen 5 years 6 weeks ago.
Re: Tea Jelly

I've tried making them with gelatin powder instead (because I bought them last year and I don't know why I did). This jelly is just perfect for the last warmer days of summer in here!

I'd like to add on that if you're using gelatin instead of agar, it still works if you use the gelatin according to manufacturer's descriptions, but gelatin tends to give off this funny smell... so I switched for coffee to mask it. Wait, 4 teabags to 500ml of water? I think I only used 2 for the last batch (with the same amount of water). I'll try this again.. in 10 mins' time.
Your jelly would also become firmer if you use less water. This is better in my opnion, so that you can unmold it and add some toppings to it.

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[black]magic from Dango-kun's kitchen

mosaica
Bento-ing from: › Vermont › USA
Joined: 11 Mar 2008
User offline. Last seen 3 years 27 weeks ago.
Re: Tea Jelly

I'm so glad you posted this Smalerie! I've been stalking jellies for a while now, but it was your post which tipped me over the edge. I don't know why I waited so long, though agar agar is a slight challenge to find in my neck of the woods. But now I have a batch of jasmine green milky tea treats solidifying in my kitchen, so thanks!

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http://mosaica.wordpress.com

enui
Bento-ing from: › Italy
Joined: 21 Jan 2009
User offline. Last seen 2 years 12 weeks ago.
Re: Tea Jelly

This sound interesting (and yummi!)

Generally speaking, do jellies made with agar keep well?

I've had my first experience with agar a few days ago. I made an orange jelly in the evening (with orange juice -from oranges, not carton- sugar, spices, water and agar) and I put it in the fridge. The morning after was fine and also at lunch. However what was leftover in the evening was nasty :§
Maybe it was because the oranges I used were old? Or maybe the spices settled in that cup.

Later I made another experiment with coconut milk, cocoa and grated coconut and the bf appreciated a lot, so it didn't last long enough to test :P

Also, I was thinking: how do they react to being frozen? I was thinking of making small cups of it, freezing them and then put them in my lunchbox in the morning so they defrost by lunchtime and help keeping everything else fresh.

enui
Bento-ing from: › Italy
Joined: 21 Jan 2009
User offline. Last seen 2 years 12 weeks ago.
Re: Tea Jelly

sorry, double posting :(

eilismaura
Joined: 6 Jan 2009
User offline. Last seen 4 years 51 weeks ago.
Re: Tea Jelly

What other things can be done this way???

What CAN NOT be done this way??

Eilish

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~ Begin by knowing you have already arrived ~
my blog - http://honeysheistwisted.blogspot.com/

bronwyncarlisle
Moderator
Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 18 weeks ago.
Re: Tea Jelly

I have never used agar for food, but we use it in the labs all the time. It's what those culture plates are made of, the ones you grow bacteria on. A batch of agar plates, if sterile to start with, will keep at 4˚C (fridge temp) almost indefinitely, so the agar itself doesn't just deteriorate with age. But if not sterile they do make a fine culture medium for all sorts of bacteria and fungi. It's easy enough to make sterile agar jelly if you have a pressure cooker - just pressure cook it for 15 minutes, then pour it onto moulds that have been boiled and cover them loosely until they've set. The only caveat is that if you've added a large amount of sugar to the jelly it may caramelise in the heat of the pressure cooker and change its flavour a bit.

BTW, did you know that the amazing thing about agar jelly is that its melting point is much higher than its setting point? You have to heat it almost to boiling point before it melts, but it stays liquid until it's quite cool, so you don't need to run the risk of burning yourself when you pour it. That's also why it doesn't melt in your mouth the way gelatin jelly does.

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Bronwyn

My blog is Food and Shoes

Mandachan
Bento-ing from: Pensacola › Florida › USA
Joined: 28 Mar 2009
User offline. Last seen 3 years 49 weeks ago.
Re: Tea Jelly

This sounds wonderful! And thanks to Bronwyncarlisle - I remember where i heard of Agar from, haha.

I think my grandmother and mother would really enjoy this. I'm going to have to make a batch come July =)

arkonitebabe
Joined: 14 Jan 2009
User offline. Last seen 2 years 29 weeks ago.
Re: Tea Jelly

Oh yum! I love jelly!!!! Off to look in the cupboards now for my gelatin to make lemongrass and ginger jelly tomorrow!

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www.arkonitebento.net

bronwyncarlisle
Moderator
Bento-ing from: Dunedin › New Zealand
Joined: 12 Jan 2009
User offline. Last seen 1 year 18 weeks ago.
Re: Tea Jelly

I just realised I should have been more precise about the sterilising of agar - just in case some of you decide to try it. DON'T pressure cook it just in the pressure cooker the way you'd cook beans or rice. Agar bubbles up shockingly, and if you tried to cook it just in the pressure cooker by itself you'd likely have an explosion.

You put it and the rest of the jelly ingredients in a heatproof container that will fit inside the pressure cooker - a toughened glass preserving or jam jar, something like that. It has to have a bit of headroom too, to allow for any bubbling. You put the trivet and some water in the cooker, loosely cover your jar of water, agar and whatever else you're adding to it with a bit of foil, put the jar onto the trivet in the cooker, then pressure cook it like that. And let it get back to room temp slowly afterwards.

Stephanie
Bento-ing from: San Lorenzo › California › USA
Joined: 15 Jan 2009
User offline. Last seen 4 years 5 weeks ago.
Re: Tea Jelly

I have been putting off buying agar, just because I wasn't quite sure how well it would translate over to other dishes. But now I will give it a try.

I can see some of my mad money from winning the NCAA office pool going towards some cute little molds, maybe I will share some of the cute little jellies with the guys at work (since it was their money).

TiaLD77
Bento-ing from: › Pennsylvania › USA
Joined: 2 Feb 2009
User offline. Last seen 5 years 8 weeks ago.
Re: Tea Jelly

Has anybody here tried Mary Jane Butter's Chill over powder? http://shopping.maryjanesfarm.org/s.nl/sc.2/category.41/.f
I remember readign in her book how she came about producing this after readign the ingredients on a Gelatin box. But have never tried it. I wonder if it would work for the Tea jellies

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New Bento Enthusiast

Smalerie
Bento-ing from: Boston › Massachusetts
Joined: 6 Jan 2009
User offline. Last seen 1 year 43 weeks ago.
Re: Tea Jelly

I used 4 bags because I like my tea very strong. My sister has used up to 6. I also don't let the tea brew for too long to avoid it getting too bitter, but really you can just make the tea according to taste.

scwkitty
Joined: 8 Jan 2009
User offline. Last seen 4 years 9 weeks ago.
Re: Tea Jelly

My first job was in a Chinese restaurant when I was a teenager, and the Owner's Wife used to give me a treat similar to this in the summertime. It was a bowl of firm jelly squares covered in coconut milk. Usually she would add some sliced fruit too. I'll have to make this jelly and see if I can reproduce that wonderful memory!

Fayet
Bento-ing from: Freiburg › Germany
Joined: 13 May 2009
User offline. Last seen 3 years 10 weeks ago.
Re: Tea Jelly

Tea Jelly sounds simply delicious! I have a beauitful orange-date tea on hand that I rarely drink, because it takes so long to brew.. it would be very nice as a jelly, as it's very sweet in itself. I could also imagine that turkish apple tea would work great for this - a really sweet treat! And I love the idea of cooling bento boxes with it. Hmm.. I will pop into the supermarket later and get some Gelantine to try.

I worked in a lab in school for some reasearch stuff, and I used Agar Agar to get bacterial colonies to grow FAST.. and since then I can't eat agar agar. I'm sorry, but I can't. ;)

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