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Cold-Brew Jasmine Green Tea Jelly

By • Updated August 2026
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Jasmine green tea has a fragile, floral character that hot water can easily overpower or turn bitter. By cold-brewing the tea overnight in a glass pitcher, you extract clean, sweet jasmine notes without tannin or astringency—ideal for a dessert that showcases the tea's natural perfume. This jelly is crystal-clear, delicately wobbly, and refreshingly light: perfect for summer afternoon tea or as an elegant dinner-party finale.

The technique hinges on a long, gentle infusion in the fridge, so a good-quality tea pitcher with a tight-fitting lid is essential. It keeps the brew clean, prevents fridge odours creeping in, and makes pouring into moulds easy. The result is a jelly that tastes unmistakably of jasmine—fragrant, not cloying—and wobbles just enough to feel special.

Cold-Brew Jasmine Green Tea Jelly
Prep Time15 mins
Cook Time0 mins
Servings4 individual jellies
DifficultyEasy

Ingredients

  • 600 ml cold filtered water
  • 15 g jasmine green tea (loose-leaf pearls or downy tips)
  • 50 g caster sugar (adjust to taste)
  • 3 sheets leaf gelatine (platinum grade; or 1½ tsp agar powder for vegetarian)
  • Fresh mint leaves or jasmine flowers, to garnish (optional)
Nutrition per serving:
Calories: 78
Fat: 0g
Sugar: 12g
Protein: 2g

Instructions

1
Cold-brew the tea: Place the jasmine green tea leaves in a clean tea pitcher. Pour in the cold filtered water, stir gently, then seal with the lid. Refrigerate for 8–12 hours (or overnight). This cold infusion extracts floral aroma and sweetness without releasing bitter tannins.
2
Strain & sweeten: Strain the cold-brewed tea through a fine-mesh sieve or the pitcher's built-in filter into a small saucepan. Discard the leaves. Add the caster sugar and warm the liquid gently over low heat, stirring until the sugar dissolves—do not boil. Remove from the heat.
3
Bloom the gelatine: While the tea warms, soak the gelatine sheets in a bowl of cold water for 5 minutes until soft and floppy. Squeeze out excess water, then stir the gelatine into the warm (not hot) tea until completely dissolved. (If using agar powder, whisk it into the tea, bring briefly to a simmer, then remove from heat.)
4
Pour & chill: Pour the jasmine tea liquid into four small ramekins, tea cups, or decorative moulds. Let cool to room temperature, then cover and refrigerate for at least 4 hours, or until firmly set. The jelly should be wobbly but hold its shape when inverted.
5
Turn out & serve: To unmould, dip the base of each ramekin briefly in warm water, run a thin knife around the edge, and invert onto a serving plate. Garnish with fresh mint or a single jasmine flower if you have one. Serve chilled—the jelly's delicate floral flavour is best appreciated cold.

🫖 Equipment You'll Need

A good glass tea pitcher with a tight-fitting lid is the linchpin of this recipe. Cold-brewing overnight in the fridge demands a vessel that won't taint the tea, keeps out fridge odours (onions, garlic, yesterday's curry), and makes straining and pouring simple. Glass is inert and lets you watch the infusion deepen; the lid ensures your jelly tastes purely of jasmine, not leftovers.

See our tea pitcher picks →

Expert Tip: Agar for Vegetarian Jelly

Swap leaf gelatine for 1½ tsp agar powder (about 3 g). Whisk it into the sweetened tea, bring to a gentle simmer for 1–2 minutes, then pour. Agar sets at room temperature and yields a slightly firmer, more brittle texture—still beautifully clear and ideal for vegans.

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