1. In a pot, add bottled chrys tea and bring to a boil. Lower heat and add osmanthus flowers. Simmer for about 3 minutes.

(If brewing tea from scratch: brew chrysanthemum and osmanthus flowers and steep for 5 minutes, add rock sugar and stir until fully dissolved)

Add konnyaku jelly powder gradually. Stir until the powder is fully dissolved. Off the flame.

Pour the mixture onto a jelly mould. Add about 2 to 4 wolfberries to each mould.
(I cut the wolfberries in half bc some types are longer and bigger)

Let the jelly cool down a bit in room temperature (Use a toothpick to stir up the osmanthus from the bottom of the mold where it has sunk. Repeat every couple of mins until the flowers stay suspended in the jelly.) and chill in fridge until the jelly is set.

Serve awesome jelly on your prettiest plate sprinkled with a shower of delicate osmanthus flowers.  Store covered in fridge for up to 5 days.  Enjoy your flower jelly!