(Preparation) Make the jasmine tea and strain it. Soak the wolfberries in slightly sweetened hot water to soften.
Combine the pearl agar and 25g of granulated sugar well. (So that the agar doesn't form lumps.)
Heat the jasmine tea to 85°C (until right before boiling) and then remove from the heat. Add Step 2 and mix with a whisk to dissolve.
Pour into a Tupperware or other plastic container. Once cooled, chill in the refrigerator until it hardens.
[Make the syrup] Remove the skins from the lychee. Remove the pit as you crush the lychee into pieces. (Save any juice that runs out at this point.)
Heat the 50 ml of jasmine tea and 50g of granulated sugar. Once it comes to a boil, stop the heat.
Combine the lychee, the lychee juice, and the hot syrup. Once cooled, chill in the refrigerator.
[To Finish] Once the jello has hardened, roughly break it apart with a spoon as you transfer it to the glasses. Top with lots of syrup and decorate with the wolf-berries.
Story Behind this Recipe
This is the dessert that I had a study group meeting.
This is the time of year (July) that fresh lychee can be seen in supermarkets. Please try to make this with fresh lychee. It can also be made with frozen lychee. If you don't have agar, you can use 7 g of gelatin instead.