Jasmine Tea & Yellow Peach Agar Jelly

Brew the jasmine tea.

To do this, add 2 tablespoons of tea leaves to 200 ml hot water.

Let the tea brew for 10-15 minutes to get a strong flavour.

Pour 300 ml hot water into a saucepan along with the tea from Step 1.

Sprinkle in the powdered kanten and mix well.

Put the saucepan on medium heat.

Continuously stir the mixture until it is warmed through and the kanten has dissolved.

Separate the yellow peaches and syrup from the can.

Gently pat the peaches dry and thinly slice.

Line the bottom of a tray or flat container with the peach slices and slowly pour in the kanten mixture.

When the mixture has cooled, put it in the refrigerator to chill and set.

Make the syrup.

Pour the syrup from the canned yellow peaches into a saucepan and simmer on low heat until it reduces to half the amount.

Take the syrup off the heat and mix in the gum syrup.

When the mixture has cooled, also mix in the brandy then chill in the refrigerator.

Once the kanten has set, slice it into your preferred size and cover with the syrup.

Feel free to garnish with some mint to finish.

This is the jasmine tea that I used.

It's a tea that I was given and has a delicious flavour and nice aroma.

The canned peaches that I used were the Morning Fruit range by Hagoromo Foods.