Handcrafted Taiwanese Tea Jelly Recipe - Oolong Infused

Have you ever tried Aiyu jelly (愛玉)?

It’s one of those Taiwanese desserts that looks simple, but feels a little magical when you make it yourself. Made from tiny Aiyu seeds, the jelly forms naturally when the seeds are rubbed in water — no gelatin or agar needed.

This time, instead of making traditional Aiyu jelly with plain water, we’re using Taiwanese oolong tea. The result is soft, refreshing, and lightly fragrant, with the character of the tea running through every bite.

Our favourite is GABA Oolong. Its straightforward fruity notes, especially when paired with a drizzle of roasted Dong Ding Oolong syrup, make this a little flavour bomb in your mouth. 💥🍵

Prefer something light and floral? Go for Jin Xuan. Or, if you love a deeper, more roasted tea flavour, Dong Ding Oolong is the one to choose. Each tea brings its own personality to the jelly, so there’s really no wrong choice.

Recipe at a glance

• Prep: 10 minutes
• Setting time: 30–60 minutes
• Total: About 1 hour
• Makes: 4–6 servings
• Difficulty: Easy

Part 1: How to Make Taiwanese Oolong Tea Aiyu Jelly

Choose Your Tea

You can use almost any Taiwanese oolong you enjoy, but these three are especially nice:

• GABA Oolong – Juicy, fruity and vibrant, with ripe stone-fruit notes. Our pick for a bold, flavour-packed jelly.
• Jin Xuan Oolong (Milk Oolong) – Light and floral with a soft, creamy aroma. Perfect for a more delicate jelly.
• Dong Ding Oolong – Rich and roasted with warm, toasted notes. Ideal if you prefer a stronger tea flavour.

1. Brew the Oolong Tea

Start by brewing 8 g of loose-leaf oolong tea with 500 ml of mineral water.

Use water around 95–100°C and steep for about 5 minutes, then strain out the tea leaves completely.

Let the tea cool to room temperature before adding the Aiyu seeds.

One important detail: don't use distilled or reverse-osmosis (RO) water.

Aiyu jelly needs minerals in the water to help the natural pectin form a gel. Mineral water or regular tap water is a much better choice.

2. Wash the Aiyu Seeds

Choose your jelly texture: Use a ratio of 1 g dried Aiyu seeds to 50–70 g (ml) of tea. For a firmer jelly, use 1:50; for a softer, more delicate jelly, use 1:70. Our favourite is 1:60✨ soft, silky, and easy to scoop.

Place 8–10 g of dried Aiyu seeds into a clean cotton tea bag, muslin bag, or piece of cheesecloth and tie it securely.

Put the bag into the cooled oolong tea and gently rub and squeeze it underwater for around 6–8 minutes.

This is the fun part. As you rub the seeds, you'll start to feel a slippery texture developing around them. The tea will gradually become slightly thicker and more viscous. That's the natural Aiyu pectin being released.

You don't need to squeeze aggressively — gentle, continuous rubbing is enough.

3. Add Honey and Let It Set

Once you've finished washing the seeds, remove the bag immediately.

For sweetness, we like about 1 g of syrup or honey for every 10 ml of tea. Our favourite version uses 50 ml of oolong syrup for 500 ml of tea — it adds a gentle sweetness while bringing out the tea flavour. If you prefer honey, you can use the same 1:10 ratio and adjust to taste. Stir well so the sweetener dissolves completely before the jelly begins to set.

Pour the mixture into a serving bowl, container, or individual glasses.

Place it in the refrigerator for around 30–60 minutes, or until the jelly has set.

The finished texture should be soft and delicate — somewhere between jelly and pudding. It should wobble when you move the container rather than feel firm like gelatin.

Part 2: Three Easy Ways to Enjoy Oolong Aiyu Jelly

Once your jelly is ready, you can eat it straight from the fridge or turn it into a drink or dessert.

1. Oolong Milk Jelly Drink

This is probably the easiest way to enjoy it.

Break the Jin Xuan Aiyu jelly into small pieces and add them to a tall glass. Pour over cold milk, oat milk, or your favourite milk alternative.

The creamy milk and floral Jin Xuan make a surprisingly refreshing combination.

For a more traditional Taiwanese-style drink, add a little ice and use a wide straw so you get both the milk and jelly in every sip.

2. Iced Matcha & Tea Jelly

If you're a matcha lover, try this combination.

Add pieces of GABA or Dong Ding Aiyu jelly to the bottom of a glass, then add ice and pour over a freshly whisked iced matcha latte.

Jin Xuan gives you a softer, floral combination, while Dong Ding brings a deeper roasted flavour that contrasts nicely with matcha's fresh, slightly grassy taste.

It's also a fun way to enjoy two different tea traditions in one glass.

3. Fruity GABA Oolong Jelly

For something lighter and more summery, make the jelly with GABA Oolong.

Add the jelly to a glass of cold-brewed jasmine green tea, passion fruit tea, or simply sparkling water with a squeeze of fresh lemon.

The fruity character of GABA Oolong works particularly well with citrus and tropical fruit flavours.

Add plenty of ice and you have a refreshing afternoon drink that feels much more special than a regular iced tea.

A Little Taste of Taiwan at Home

What we love about Aiyu jelly is that it doesn't need much.

A few simple ingredients: Aiyu seeds, good water, Taiwanese oolong and a little honey are enough to create something completely different from ordinary jelly.

And changing the tea changes the whole experience.

If you're in Europe and can't easily find dried Aiyu seeds, you can still enjoy the same tea-jelly idea with agar-agar or gelatin. The texture won't be quite the same, Aiyu has a uniquely soft, slippery texture, but both work beautifully with Taiwanese oolong and make an easy alternative when Aiyu seeds aren't available.

If you can get your hands on Aiyu seeds, though, it's definitely worth trying at least once. There's something quite satisfying about watching a handful of tiny seeds turn into a silky jelly right in front of you.

FAQ: Taiwanese Oolong Tea Aiyu Jelly

What is Aiyu jelly?

Aiyu jelly is a traditional Taiwanese dessert made from the seeds of the Aiyu fig (Ficus pumila var. awkeotsang). When the seeds are rubbed in water, they naturally release pectin that forms a soft, delicate jelly.

Can I make Aiyu jelly with oolong tea?

Yes! Oolong tea can be used instead of plain water to give the jelly extra aroma and flavour. Jin Xuan, GABA Oolong, and Dong Ding each create a slightly different taste.

Why isn't my Aiyu jelly setting?

The most common reason is the water. Aiyu jelly needs minerals to set, so avoid distilled or reverse-osmosis (RO) water. Mineral water or suitable tap water usually works better. Also make sure you rub the Aiyu seeds thoroughly enough to release their natural pectin.

How long does Aiyu jelly last?

For the best texture and freshness, keep homemade Aiyu jelly refrigerated and enjoy it within 1–2 days. Store it in a clean, covered container and avoid leaving it at room temperature for extended periods.

Which oolong tea is best for Aiyu jelly?

It really depends on the flavour you want. Jin Xuan gives a soft, floral and naturally sweet profile, GABA Oolong adds fruity notes, while Dong Ding creates a deeper, roasted flavour.