These feel-good treats instantly bring out smiles from kids & adults. Just 15 minutes to prepare, then 15 minutes to cool & they are ready to eat!
Make them using our wellness teas to amplify their cheery & uplifting qualities, as well as with your favourite teas. Fruity, citrus, minty, spicy & classic tea flavours all make irresistible gummies.
Made exclusively with plant ingredients (no gelatin), both the yummy flavours & pretty gem-hued colours come solely from tea. The tea is also providing some vitamins & antioxidants that you wouldn’t usually expect to get from gummies!
Tea Gummy Bears are about as pure & natural as candy can get – they are free of artificial flavours, preservatives, dyes, animal products & gluten as well as ingredients such as high fructose corn syrup. As well, this recipe can be made with unrefined sugar, so you can choose what type of sugar is being used.
No gummy bear mold at home? No problem. Get creative with shapes – pour them into a shallow dish & cut them into squares, diamonds or a honeycomb pattern. Or, make free-form disks by dropping small spoonfuls onto a sheet pan lined with parchment paper. You can also use small cookie cutters or a chocolate mold if you have one.
They are so easy to make, it’s worth doing a few batches in a row using different types of tea, so that you have a selection to choose from.
Need a dose of serenity? ANGELWATER, LULLABY & ROSE PETAL were unexpectedly delicious as gummies. The light floral notes turn out beautifully. The lively citrus notes of our herbal PHILOSOPHER’S BREW are lovely too.
Fruity teas including PEACH PARADISE, MANGO SHADE & SOUR CHERRY are perfect for gummies.
Citrusy & tart flavours including QUENCH & ALCHEMIST’S BREW taste delicious & also result in gorgeous ruby coloured gummies.
Classics such as our Imperial Earl Grey, London Fog & Vanilla Plantation teas make tempting gummies as well.
Of course, these treats are even more delicious when accompanied by a cup of tea! Pair it with the same tea you made the gummies with to intensify the experience, or choose unflavoured, light bodied teas such as herbal Rooibos, Dragonwell or Sencha (green teas) or Ceylon or Darjeeling black teas.
Healthy Tip When you’re eating carbs or sweets, it can be a great idea to reach for teas that help counteract these effects.
Mulberry tea has been used in Asian traditional medicine for hundreds of years as a way to support blood sugar balance & assist weight management. Studies are starting to support these ideas, & are finding that the mulberry can help block carbohydrate absorption.
Detox tea may be an even better choice when having rich or higher-fat foods, as well as carbs & sweets, as the herbs in it were traditionally consumed to counteract all three of these.
Recent studies show that a HOT BATH can have similar benefits as exercise! Effortlessly burn calories, stimulate the metabolism, manage blood sugar & more. Click HERE to discover how to optimize your bath & learn about the surprising benefits of a bath.
Get inspired with more tips, techniques & recipes - watch & learn directly from Tea Master Daniela Cubelic in this captivating VIDEO SERIES.
Learn how to make chai tea soup, tea hot chocolates, mulled cider teas, tea infused oatmeal, ice cream tea floats, tea lemonades, iced teas & more. You’ll also discover fascinating facts & info about the health benefits of tea, tea history & secrets for tea brewing.
makes approximately 50 small gummies
3 tablespoons SILK ROAD TEA of your choosing
¾ cup water
¼ cup sugar (you can use unrefined brown, golden or plain sugar in this recipe)
1½ teaspoons agar powder (derived from seaweed, this natural gelling agent can be found at many grocery stores in the baking aisle)
- Bring water to a full rolling boil for herbal, wellness & black teas. Steep 10 minutes. Use water at just before the boil for green & oolong teas & 5 minutes. After steeping tea, strain.
- While tea is steeping, prepare molds/trays for pouring the gummy mixture into once it is cooked.
- Measure ½ cup of tea concentrate into a small saucepan. Add sugar, agar powder & whisk mixture rapidly until the sugar & agar are mostly dissolved.
- Bring mixture to a simmer on medium-high heat, then reduce a bit to medium heat at which point you should allow it to simmer for about 5 minutes. Watch closely & whisk occasionally to prevent it from burning on the bottom or sides of the saucepan. You’ll know it is ready when it has the viscosity of thick syrup, but is still quite easy to stir. Don’t let it get more dense than that - stop before it gets to a honey-like stage.
- Turn off heat but leave the saucepan on the stove so that it stays warm & to prevent it from solidifying before you get a chance to pour into molds or shapes.
- Work quickly to transfer the mixture into molds or drops because it will solidify rapidly as it cools. If you’re too slow, it will get clumpy & harder to work with. Be careful as it is still quite hot. The easiest method for shaping these is to pour them into a dish.
Place mold/tray in fridge for about 15 minutes until it is firm. Once gummies are fully set, you can unmold or cut them, depending on which method you are using.
Store gummies in the fridge in an airtight container & consume within about a week. Use parchment paper between layers if stacking them.
You can quickly whip up several batches, but the mixture cools quite quickly & then solidifies, giving only a short window of time to shape the gummies.
To make a larger batch, use a larger dish or pan & quickly pour & distribute the content evenly into it. When making bigger batches of gummies, don’t use molds unless you have several helpers who can pour into multiple molds at the same time you do. Otherwise, your mixture will set before it has a chance to be poured.
If you’re cooking by yourself & you do want to use molds, because the recipe is so quick & simple to make, doing several batches in a row is very easy.