Grass jelly, or leaf jelly, is a jelly-like dessert eaten in Mainland China, Hong Kong, Macau, Southeast Asia, and Taiwan. It is made using the Platostoma palustre plant (a member of the mint family) and has a mild, slightly bitter taste. It is served chilled, with other toppings such as fruit, or in bubble tea or other drinks. Outside of Asia, it is sold in Asian supermarkets. Grass jelly is made by boiling the aged and slightly oxidized stalks and leaves of Platostoma palustre (Mesona chinensis) with potassium carbonate for several hours with a little starch and then cooling the liquid to a jelly-like consistency. This jelly can be cut into cubes or other forms, and then mixed with syrup to produce a drink or dessert thought to have cooling (yin) properties, which makes it typically consumed during hot weather. The product is a package of 25 individual grass jelly powder that is ready to enjoy! 3 g * 1 package dissolved in about 1000 cc boiled water and then add the right amount of sugar can be used for hot grass jelly tea, grass jelly ice or cook with the chicken/rib for grass jelly chicken, jelly grass ribs. How to use: Grass tea drink: Add 1 package of instant grass jelly powder into boiling 1000 c.c and sugar to your taste as grass jelly tea. Hot grass jelly dessert: Add 1 package of instant grass jelly powder into 500-600 c.c. boiling hot water, add the right amount of sugar and 5 grams of potato starch previously dissolved in a small amount of cold water), add toppings such as crushed peanuts, topical pearls, sweetened red beans...etc.