Grass Jelly Concentrated Juice Mix (3.3kg/7.3lbs Bottle)

Li Cha's Grass Jelly is a traditional herbal jello made of mesona chinensis, sourced from Taiwan. Li Cha toppings are a great addition not just for boba milk tea, but also for a variety of beverages and desserts. Authentic Flavors: Li Cha sources all of its ingredients from Taiwan, the home of bubble milk tea, ensuring that its products capture only the most authentic, and always delicious, flavors. Premium Quality Taste: From toppings to syrups, and teas to powders, Li Cha rigorously tests its products for high standards of taste, texture, and quality. Perfect for a Variety of Beverages: Li Cha toppings, syrups, powders, and teas are the perfect complement to beverages like milk tea, boba drinks, savory foods, and other desserts and sweets. Great Value & Cost Effective: Whether a single unit or a case, Li Cha products are intended to last you multiple servings, with a long shelf life and fair prices. Quantity and Weight: 3.3 kg (7.3 lbs) Bottle / 6 Bottles per case Choking Warning: Children under 5 should be supervised while eating. Shelf Life: 18 Months Storage: Keep in a cool dry place and away from sunlight. Ingredients: Water, Bean, Jelly Grass, Sodium Carbonate Anhydrous, Flavor. Dietary Information: Caffeine Free, Dairy Free, Egg Free, Gluten Free, Nut Free, Seafood Free, Lactose Free, Vegan, Vegetarian Country of Origin: Taiwan Instructions for Use: 1. Combine 4500 ml hot water, 1500 ml Grass Jelly Concentrate, and 500 g Sugar, into a large pot. 2. Bring all ingredients to a boil, stirring constantly. 3. At the same time, combine 150 ml cold water and 100 g cornstarch in a bowl. 4. Add the cornstarch to the cold water and not the other way around. Frequently stir to avoid mixture clumping up. 5. As pot comes to a boil, turn off heat and immediately stir in water/cornstarch mixture. Slowly pour in mixture to avoid pouring all at once. 6. Stir pot for several minutes so sauce is not clumpy. 7. Set into a container to cool to room temp prior to refrigerating it for a few hours until jelly-like consistency.