FAQs

How do you make a classic plant-based tea jelly (non-gelatin)?

Classic tea jelly is made with kappa-carrageenan as the main gelling agent, often blended with a small amount of konjac glucomannan (for extra bounce and less water separation) and a touch of locust bean gum (to soften the bite). Potassium chloride is added to activate the carrageenan's gel network.

Formula (w/v%):

• Tea (brewed and strained): balance
• Sugar or fructose syrup: 8%–12%
• Kappa-carrageenan: 0.3%–0.5%
• Konjac glucomannan: 0.1%–0.2%
• Locust bean gum (optional): 0.05%–0.1%
• Potassium chloride: 0.05%–0.08%
• Citric acid: a small amount, to taste

Process:

1. Brew the tea and strain out the leaves.
2. Dry-blend the carrageenan, konjac, potassium chloride, and part of the sugar to prevent clumping.
3. Dissolve the remaining sugar into the warm tea.
4. Slowly disperse the powder blend into the tea while stirring.
5. Heat to 85–90°C, holding several minutes until fully dissolved and clear.
6. Adjust flavor with citric acid if needed.
7. Pour while still hot (above 60°C) into molds or a shallow tray.
8. Cool, then chill until fully set, and cut into cubes.