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May 17, 2020

Sakura (cherry blossoms) Tea Jelly

Lightly sweet with delicate hints of cherry and floral flavours, this Sakura tea jelly goes very well with a cup of refreshing tea on a warm spring day.


- 12 Sakura (cherry blossoms)

- 1 pouch of Agar Agar powder (The one I brought already had sugar in it, if your Agar Agar powder has no sugar, add sugar according to your taste.)

- ½ cup of hot water for steeping Sakura tea

- 5½ cups of water

Optional ingredients:

- 2 tbsp of organic Hibiscus tea (I use this to give the jelly a lovely pink colour)

- 1/3 cup of hot water for steeping hibiscus tea


  1. Gently rinse the excess salt from the cherry blossoms. Add the blossoms to ½ cup of hot water and steep for 15 minutes. Strain and save the infused tea to use later. Gently place each flower in the “jelly mold”.
  2. Steep the hibiscus tea in 1/3 cup of hot water for 15 minutes. (optional)
  3. Bring 5½ cups of water to a full boil in a saucepan over medium heat. Add agar agar powder to the boiling water, reduce heat and stir until it dissolves completely (about 1 minute).
  4. Add the cherry blossom tea and a small amount of the hibiscus tea to the saucepan. Stir for another 10 seconds. (Adjust the amount of hibiscus tea according to how pink or red you want the tea jelly to be.)
  5. Pour the mixture into the jelly molds. Adjust the position of the flowers as needed. Allow to cool, then refrigerate until set and serve chilled.

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