There is a moment at the bottom of a good bubble tea when you fish out the last chewy bit and wish the drink had gone on a little longer. Tea jelly fixes that. Trembling little cubes of strawberry tea, set soft and clean, drifting through a tall glass of cold brew. This iced tea jelly drink takes about 20 minutes of hands-on work, needs no tapioca, no machine and no special shop trip beyond a spoonful of agar powder.

We make it with Tealayas Shillong Strawberry because the blend does something useful here. Its fruit-forward aroma survives the setting process, so the jelly tastes like strawberry tea and not like plain sweet gel. Here is the full method, the science behind it, and a few ways to riff.

What Is an Iced Tea Jelly Drink?

An iced tea jelly drink is cold brew tea served over cubes of tea that has been set into a firm jelly, usually with agar. Think of it as the cousin of boba, with the same fun of a spoon-and-straw drink but a lighter, cleaner texture.

Agar is a plant-based setting agent made from red seaweed. Unlike gelatin, it sets at room temperature and holds its shape in a cold drink, which is exactly what you want in a glass of iced tea. It is a staple of Japanese, Thai and Taiwanese drinks and desserts, so you are borrowing from a long tradition rather than inventing a gimmick.

Ingredients (Serves 2 Tall Glasses)

For the cold brew base

• 3 tbsp Tealayas Shillong Strawberry loose leaf blend
• 750 ml cold, filtered water

For the tea jelly

• 400 ml of the finished cold brew (from the batch above)
• 1 tsp agar powder (about 3 g)
• 1 to 2 tsp jaggery syrup or honey, optional

To assemble

• Ice cubes
• Fresh strawberries, sliced, for the glass
• A wide straw or a long spoon

Step-by-Step Instructions

1. Cold brew the tea (8 to 10 hours). Combine the leaves and water in a glass jar, cover, and refrigerate overnight. Strain well. You should have roughly 700 ml of bright, rosy tea.
2. Measure the jelly liquid. Pour 400 ml of the cold brew into a small saucepan. Whisk in the agar powder while the liquid is still cold. Agar clumps if you sprinkle it into hot liquid.
3. Bring to a boil and hold it. Heat over medium flame, whisking, until the mixture reaches a full rolling boil. Keep it boiling gently for 2 minutes. Agar needs to reach about 90 C to dissolve and activate fully.
4. Sweeten and pour. Take it off the heat, stir in your sweetener if you like, and pour into a shallow dish or container, about 2 cm deep.
5. Set. Leave on the counter for 30 to 45 minutes. Agar sets at room temperature, then chill for 20 minutes if you want it extra firm.
6. Cube. Run a knife around the edge, turn out the slab and cut into 1 cm cubes.
7. Assemble. Divide the cubes between two glasses, add sliced strawberries and ice, then pour about 150 ml of the remaining cold brew over each. Stir gently and sip with a wide straw.

Serving note: The jelly keeps for 3 days in a sealed container in the fridge. Beyond that it starts to weep water and loses its clean edges.

Three Variations

1. Layered Mint and Strawberry

Make a second batch of jelly using Tealayas Manali Mint cold brew. Use half strawberry cubes and half mint cubes in each glass. The pale gold and rose cubes look beautiful against a clear glass, and the flavours play well together.

2. Chocolate Jelly Dessert Glass

Swap the jelly liquid for Landour Chocolate cold brew and pour strawberry cold brew over it. Add a splash of chilled oat or coconut milk. It reads like a dessert but stays light.

3. Sparkling Jelly Mocktail

Fill the glass with jelly cubes, ice and a squeeze of lime, then top with chilled soda water instead of more tea. Garnish with a mint sprig. The bubbles lift the strawberry aroma and make the glass feel like a party drink.

Why This Works: The Tea Science

Cold brewing pulls out flavour compounds slowly while leaving most of the bitter tannins behind. That gives you a clear, soft tea that tastes sweet before you add anything.

Agar forms a gel network as the hot solution cools. The gel traps water and flavour compounds inside it, so every cube carries tea flavour instead of just texture. Boiling does mute the most delicate top notes, which is why we use a fruit-forward blend like Shillong Strawberry for the jelly and leave the freshly cold-brewed tea unboiled for the liquid in the glass. You get depth from the jelly and brightness from the pour.

Brewing Tips and Common Mistakes

One more tip. Agar brands vary in strength. If your first batch is too soft, add a quarter teaspoon next time. If it is too firm, cut back a little. Write the number on the jar and you will never have to guess again.

Frequently Asked Questions

Can I use gelatin instead of agar for tea jelly?

You can, but gelatin melts at lower temperatures and is not vegetarian. Agar holds its shape in a glass of iced tea and suits vegetarian diets, so we recommend it for this drink.

How long does tea jelly last in the fridge?

Store the cubes in a sealed container for up to 3 days. After that they release water and the flavour fades. Make smaller batches more often.

Do I need to boil the tea for the jelly?

Yes. Agar only activates at around 90 C, so the jelly portion must be boiled for about 2 minutes. The tea you pour over the top stays cold brewed and unboiled.

Can I make this drink sugar-free?

Absolutely. Shillong Strawberry is naturally fruity, so the jelly is pleasant with no sweetener at all. Add jaggery syrup or honey only if you want a dessert-style glass.

What size should I cut the jelly cubes?

About 1 cm cubes work best. They fit through a wide straw and still feel substantial on the spoon.

Try It With Shillong Strawberry

If you want to taste how well this blend holds up in a jelly, start with Tealayas Shillong Strawberry. For more cold brew ideas, our guides on tea to water ratios for cold brew and iced boba milk tea at home pair nicely with this one.