Take a sip to feel the gentle jasmine tea opening, then immediately the sour hibiscus spreading as if awakening all the taste buds. The fresh Yuzu scent from the Smoothie and Osterberg Syrup permeates each layer of tea, bringing a feeling of lightness, purity and extreme refreshment.
As the Yuzu Oolong Jelly touches your tongue, the subtle floral flavor blends with the natural chewiness, making each bite a delight. Enjoy each sip large enough to allow the red tea to roll through the yellow yuzu, allowing all the flavors to blend and fully bloom in your palate.
Yuzu Hibiscus Tea and Yuzu Herbal Jelly
OSTERBERG INGREDIENTS
| Yuzu Four Seasons Smoothie | 30 ml |
| Yuzu syrup | 15 ml |
OTHER INGREDIENTS
| Jasmine tea | 80ml |
| Hibiscus tea | 40ml |
| Sugar syrup | 10ml |
| Kumquat | 1 fruit |
| Ice | Options |
| Grapefruit jelly (handmade) |
INSTRUCT
Shake all ingredients together, except the hibiscus tea. Pour into glasses. Pour hibiscus tea over to create a layer. Add jelly. Garnish.
INGREDIENTS FOR MAKING YUZU JELLY
Osterberg Yuzu Four Seasons Smoothie: 30 ml
Osterberg Osmanthus Syrup: 30 ml
Sugar: 30 grams
Jelly powder: 6 gr
Agar powder: 1 gr
Water: 500 ml
HOW TO MAKE YUZU JELLY
Boil water. Mix Jelly powder, Agar powder and sugar together, slowly pour into boiling water and stir well. Turn off heat and let cool for 30 seconds.
Add Osterberg Yuzu Four Seasons Smoothie and Osterberg Osmanthus Syrup to the mixture, stir well for 10–15 seconds. Pour the mixture into a mold. Let cool.
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