Taiwan, GuanXi, Grass Jelly Powder (3g per pack) (3 Packs)

I really like the tast of it. But it is so small and expensive so I took out one star. One bag (tea bag size) can make 600cc grass jelly (for adding into two cups of milk tea)Came with no instruction so I asked my Taiwanese friend how to make it. Here are what he told me.1. To make drinks: Put it into 1000cc water and add some sugar. Add some honey after if cold.2. To make jelly: Put it into 600cc of boiling water and add 5g Potato Starch(dissolving in the cold water) optional: adding sugar, red bean, peanut.

I am so glad I found this item!!I've been getting funny tasting Grass jelly powder and this is very authentic! I was a little surprised at first because it's in a small package but then I realized it can make a lot (1000ml) of grass jelly juice or grass jelly pudding. You get the best tasting grass jelly pudding by using 2 packs of grass jelly powder with 20g of corn starch and 1000ml of water with 2-4 table spoon of sugar and soak them in condensed milk!

what I like : No sugar. Coagulant in separate sachet.what I don't like : It's expensive

Delicious and incredibly easy to make. Make your own grass jelly at home and buy the tea you want- save tons of money on grass jelly milk tea! The seller is extremely responsive and helpful- he sent me the directions in English. Thanks for everything! I will buy more! :D

Very yummy grass jelly that reminds me of home. Will definitely buy more. Great quality and highly recommended!

LOVE LOVE LOVE this stuff! The BEST I've had in the states! SO AUTHENTIC and tastes super natural!

Real natural taste! Love it!

This is high quality grass jelly powder made by the Guanxi Farmers' Association from Guanxi Township in Hsinchu County, Taiwan. Hsinchu and Miaoli counties are in Taiwan's mountains and home to the Hakka, a subgroup of the Chinese. The Hakka there are renowned for growing some of the best Chinese mesona (Platostoma palustre, the plant used for making grass jelly), and the area is home to artisanal grass jelly makers. BlackBall, the Taiwanese grass jelly dessert shop sources its Chinese mesona from there.I purchase this on eBay now that it's not being sold on Amazon anymore. You can find it by searching "Taiwan grass jelly."I find Clarissa Wei's description of the taste from her article on Vice "Real-Deal Grass Jelly Shouldn't Come Out of a Can": "fragrant, with a lightly smoky undertone" to be apt.This type is more fragrant and natural tasting than other products out there.Also, because the packets contain pure grass jelly powder, without a thickening agent, that allows you to change the amount of water you add to the powder to control the taste, and change the amount of thickener you add to control the texture of the jelly, and it allows you to serve it as a drink like the stuff that comes out of a soda can, or as a jelly.Last of all, making it from the powder is actually cheaper than buying cans at the store. The box's instructions make an equivalent of about 15 cans of grass jelly or a little more than 36 soda cans of grass jelly drink, and the product tastes better.The instructions for making the grass jelly drink on the box are:1 packet (3 g) grass jelly powder1000 mL (1000 g) hot waterMix the grass jelly powder into the hot water. Sweeten to taste.I actually like it like this:2 packets (3 g each packet, 6 g total) grass jelly powder1600 mL (1.6 kg) hot water (does not need to be boiling temperature)80 g white granulated sugar or yellow rock sugar1 g salt (This is roughly 1/16 of a tsp or two pinches of salt)Mix the grass jelly powder, sugar, and salt into the hot water. Serve at a temperature of your choosing. I add the salt because sodium ions from the salt will suppress bitter flavors. The drink will be very lightly bitter at the end at this concentration, but with the addition of the salt makes it quite subtle which let the fragrance and the smoky flavors shine through more. I think this balances the fragrance and smokiness with the very subtle bitter finish well. Furthermore, you also have SGLT1 receptors in your mouth which help cells to sense sweetness, and these receptors are actually activated when there is a bit of sodium in the environment. Therefore, you can get things to taste more sweet by adding a pinch of salt.And of course, you can sweeten this more or less than what I like. I like yellow rock sugar (which is basically crystallized sugarcane juice) because it gives it a more clear and mellow sweetness that's a subtlely different character than that of white granulated sugar. I also use the monocrystalline one which comes in small crystals that are easier than the big lumpy ones (which are called polycrystalline). You can choose whatever sweetener you like, even a zero calorie one like erythritol.The instructions on the box for making the grass jelly are:1 packet (3 g) grass jelly powder500 mL (500 g) water10 g potato starch1. Bring 480 mL of the water to a boil.2. While doing that, mix the 10 g of potato starch with the remaining 20 mL of water.3. When the water comes to a boil, turn off the heat. Add the packet of grass jelly powder and stir to mix. Then, take the potato starch and water, and mix it well to turn it into a slurry. Drizzle the slurry into the grass jelly powder and water on the stove while whisking quickly. It should begin to thicken, but if it doesn't, turn the heat to medium low and whisk until you begin to see it begin to thicken.4. Take it off the heat, and pour into a heatproof bowl. Let it cool to room temperature, then chill it in the refrigerator.5. When ready to eat, take it out of the refrigerator, take a paring knife and slice the jelly into cubes. Add brown or black sugar simple syrup to taste.I actually recommend trying this instead:1 packet (3 g) grass jelly powder300 mL (300 g) water6 g (2 tsp) potato starch but you can use 9 g (1 tbsp) if you want your grass jelly to be more firm.Sweetener of choice: white/brown/black granulated sugar, Steen's 100% pure cane syrup, sucanat, a regular or rich simple syrup made from whatever sugar you choose, condensed milk, sweetened half and half, sweetened coconut milk, maple syrup, agave syrup, honey, or sweetened evaporated milk are some possibilities.You can also use corn starch or tapioca starch instead of potato starch. The grass jelly will have a bit of a different texture based on what starch you used, but they're all still good.Equipment:StovePotScale or teaspoon or tablespoonLiquid measuring cupKnifeHeatproof bowlSpoonSomething to whisk hot liquids with1. Bring 280 mL of the water to a boil.2. While doing that, mix the 6 g of potato starch with the remaining 20 mL of water.3. When the water comes to a boil, turn off the heat. Add the packet of grass jelly powder and stir to mix. Then, take the potato starch and water, and mix it well to turn it into a slurry. Drizzle the slurry into the grass jelly powder and water on the stove while whisking quickly. It should begin to thicken, but if it doesn't, turn the heat to medium low and whisk until you begin to see it just begin to thicken.4. Take it off the heat, and pour into a heatproof bowl. Let it cool to room temperature, then chill it in the refrigerator.5. When ready to eat, take it out of the refrigerator, take a paring knife and slice the jelly into cubes. Add the sweetener of your choice and serve.The reason why I do this is because I find the taste to be stronger with less water. Again, if you use my way though, there is a lightly bitter taste at the end because the mixture is more concentrated, and if you don't like that, add a pinch of table salt to the water before you boil it in step 1 and a pinch of salt in the sugar in step 5.