【簡単スイーツ】紅茶ゼリー（ストレート、ミルクティーVer.）の作り方
【簡単スイーツ】紅茶ゼリー（ストレート、ミルクティーVer.）の作り方 is a easy Japanese recipe that serves 4. 35 calories per serving. Recipe by まりとかずのごほうびスイーツ on YouTube.
Prep: 15 min | Cook: 5 min | Total: 30 min
Cost: $0.70 total, $0.18 per serving
Ingredients
- 1 tablespoon Black Tea Leaves (Loose leaf black tea (e.g., English Breakfast))
- 5 g Unflavored Gelatin (Powdered gelatin, bloom in cold water before use)
- 150 ml Hot Water (Just boiled, about 95 °C)
- 2 tablespoons Granulated Sugar (Adjust to taste; can be omitted for less sweet version)
- 150 ml Whole Milk (For milk‑tea variation; warm to ~60 °C before mixing)
Instructions
Heat Water
Bring 150 ml of water to a boil (about 95 °C).
Time: PT2M
Temperature: 95°C
Steep Tea
Add 1 tbsp loose black tea leaves to the hot water and steep for 2 minutes, then strain through a fine mesh strainer into a mixing bowl.
Time: PT2M
Temperature: 95°C
Bloom Gelatin
Sprinkle 5 g gelatin over 2 tbsp cold water, let sit 1 minute to bloom.
Time: PT1M
Dissolve Gelatin
Return the tea liquid to the saucepan, lower heat, and whisk in the bloomed gelatin until completely dissolved (no granules).
Time: PT2M
Temperature: 95°C
Sweeten
Add 2 tbsp granulated sugar (or preferred sweetener) and stir until fully dissolved.
Time: PT1M
Temperature: 95°C
Cool Slightly
Let the mixture sit for about 1 minute until it cools to roughly 40 °C (warm to the touch but not hot).
Time: PT1M
Temperature: 40°C
Optional Milk‑Tea Version
For a creamy milk‑tea jelly, replace the hot water with 150 ml warmed whole milk (≈60 °C) and follow steps 2‑6 using the same tea leaves and gelatin.
Time: PT0M
Set the Jelly
Pour the liquid into serving glasses or molds, cover, and refrigerate for 2‑3 hours until fully set.
Time: PT0M
Serve
Unmold if desired, drizzle a little extra sweetener or serve with fresh fruit. Enjoy!
Time: PT0M
Nutrition Facts
- Calories
- 35
- Protein
- 5 g
- Carbohydrates
- 8 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Contains gelatin (not vegetarian), Gluten‑Free, Dairy‑Free (when using water version)
Allergens: Gelatin, Milk (if milk‑tea variation is used)
Ingredient Substitutions
- Instead of Black Tea Leaves: Tea bags, Green tea leaves, Matcha powder (use less gelatin)
- Instead of Unflavored Gelatin: Agar‑agar (2 g), Pectin (1 tsp)
- Instead of Granulated Sugar: Honey, Maple syrup, Stevia (adjust amount)
- Instead of Whole Milk: Almond milk, Soy milk, Oat milk
Equipment Needed
- Small Saucepan
- Mixing Bowl
- Whisk
- Measuring Spoons
- Measuring Cup
- Fine Mesh Strainer (optional)
- Refrigerator
- Serving Glasses or Molds
Critical Steps — Do Not Skip
- Steeping the tea for the correct time to avoid bitterness.
- Fully dissolving the gelatin without boiling.
- Cooling the mixture to ~40 °C before refrigerating to ensure even setting.
Chef Tips from the Video
- Use high‑quality loose leaf tea for the best aroma.
- Add a pinch of sea salt to the sweetened mixture to deepen flavor.
- Serve with a drizzle of condensed milk for an indulgent twist.
Troubleshooting
Jelly did not set.
Increase gelatin to 7 g for the same liquid volume, and ensure the mixture was hot enough when the gelatin was added.
Jelly is too firm.
Reduce gelatin to 4 g or add an extra 30 ml of liquid (water or milk).
Grainy texture.
Make sure the gelatin is fully dissolved and the mixture is strained before cooling.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; gelatin texture degrades when frozen.
Room temperature: Do not keep at room temperature for more than 1 hour after setting.
Make-Ahead Tips
- Prepare the jelly a day ahead; keep covered in the refrigerator.
- If making the milk‑tea version, stir gently before serving to re‑incorporate any settled milk.
Frequently Asked Questions
What is the cultural significance and history of tea jelly (kōcha jelly) in Japanese cuisine?
Tea jelly, known as kōcha jelly, became popular in Japan after the introduction of gelatin in the early 20th century. It is often served in cafés as a light, refreshing dessert during summer and is appreciated for its delicate tea flavor and smooth texture.
What are the traditional regional variations of tea jelly in Japan?
In Kansai, matcha jelly is common, while in Kanto regions black tea jelly is favored. Some prefectures add yuzu zest or a splash of plum wine for a local twist.
How is tea jelly traditionally served in Japanese tea houses?
It is usually presented in small glass cups or porcelain bowls, sometimes topped with a thin slice of fresh fruit or a drizzle of sweetened condensed milk, and enjoyed alongside a cup of green or black tea.
During which Japanese celebrations is tea jelly commonly enjoyed?
Tea jelly is popular at summer festivals (natsu matsuri) and as a light dessert during tea ceremony gatherings, where its subtle flavor complements the bitterness of matcha.
What authentic ingredients are essential for traditional Japanese tea jelly versus acceptable substitutes?
Authentic ingredients include high‑quality loose leaf black tea, unflavored gelatin, and granulated sugar. Substitutes can be tea bags, agar‑agar (for a vegetarian version), or honey instead of sugar, though the texture and flavor will differ slightly.
What other Japanese desserts pair well with tea jelly?
Tea jelly pairs nicely with wagashi such as daifuku, anko‑filled mochi, or a simple serving of fresh seasonal fruit like strawberries or yuzu segments.
What are the most common mistakes to avoid when making tea jelly at home?
Common errors include using water that isn’t hot enough to dissolve gelatin, over‑steeping the tea which makes the jelly bitter, and not allowing enough chilling time for a firm set.
Why does this recipe use gelatin instead of agar‑agar for tea jelly?
Gelatin provides a smooth, melt‑in‑the‑mouth texture that is traditional for Japanese tea jelly, whereas agar‑agar creates a firmer, more rubbery bite that changes the mouthfeel.
Can I make tea jelly ahead of time and how should I store it?
Yes, tea jelly can be prepared a day in advance. Keep it covered in the refrigerator in an airtight container; it will stay fresh for up to three days.
What texture and appearance should I look for when the tea jelly is done?
The jelly should be translucent with a gentle wobble when the container is gently shaken. It should feel soft yet hold its shape when unmolded.
What does the YouTube channel まりとかずのごほうびスイーツ specialize in?
The YouTube channel まりとかずのごほうびスイーツ focuses on easy‑to‑make Japanese sweets, often featuring creative twists on classic desserts like jelly, cakes, and seasonal treats.
How does the YouTube channel まりとかずのごほうびスイーツ' approach to Japanese dessert cooking differ from other Japanese cooking channels?
まりとかずのごほうびスイーツ emphasizes quick, minimal‑equipment recipes that use everyday pantry items, whereas many other Japanese channels focus on more elaborate techniques or traditional confectionery methods.
Last updated: August 19, 2026
