Grass Jelly  

Grass jelly originated in China and has been a staple in East and Southeast Asian cuisines for centuries.  It is made by boiled the aged and slightly oxidized stalks and leaves of a plant called Chinese mesona alongside starch and potassium carbonate. 

There are two primary types of grass jelly: black and green.  Black grass jelly is made from the leaves of a plant known as Chinese mesona, while green gas jelly is made from Cyclea barbata Miers.  They both have similarities to agar agar, another jelly made of plants that’s vegetarian-friendly. It’s silky smooth and satisfying, with a light, slightly herbal or vegetal flavor with a touch of bitterness that compliments the often cold, slightly sweet drinks or desserts it accompanies. 

You can make your own using powdered grass jelly, which can be found at most Asian grocery stores like Uwajimaya.