Grass Jelly (Herbal Jelly) (15g x 10 packs) 150 그램

[Ren Shan Cao] Select Aged Guanshi Grass Jelly

Carefully selected aged Guanshi grass jelly is processed without the addition of alkaline powder (sodium carbonate) and is slow-cooked to extract grass jelly tea rich in polyphenols. This tea is concentrated and freeze-dried into powder form, complemented with the warmth of red (black) sugar, known as "Oriental Chocolate." Natural wheat starch is blended with the gelling agents of grass jelly to create an additive-free [Ren Shan Cao Grass Jelly / Herbal Jelly] brew pack. It can be enjoyed as warm "Grass Jelly" or as a refreshing, tender "Grass Jelly Dessert" with a low calorie count of 56 kcal per pack.

How to Serve:

Use a standard mug, add about 250–300 cc of just boiled hot water, stir well, and enjoy the warm and rich natural "Grass Jelly." Allow it to cool, then refrigerate for "Tender Herbal Jelly." Customize with taro balls, glutinous rice balls, nuts, dried longan (to enhance sweetness), fresh milk, yogurt, honey, or other toppings for added flavor.

Instructions:

• Use a "standard mug" (do not use a "bowl") to concentrate heat, for easier stirring, safety, and to avoid hot water splashing.
• Always use just boiled water! We do not use refined starches or thickeners like maltodextrin. Since natural starches can be more challenging to dissolve (like lotus root powder), maximum water temperature is essential.
• If using a large office water dispenser, ensure the water comes from the freshly boiled heating tank, not residual pipeline water.

Brewing Steps: Keep water temperature high, pour water in a spread, stir well, and avoid adding excess water.

1. Press "reboil" on the hot water dispenser and wait for it to reach a full boil.
2. Ensure the mug is dry before adding the powder, which reduces clumping.
3. Pour the boiling water directly over the powder in the center (about 250–300 cc) and stir immediately. Pouring water beside the powder mound may cause it to form clumps.
4. If slight clumps form, use a spoon to press and disperse them evenly