For the Blanched Mint: Bring the water and ascorbic acid to a boil. Blanch the mint for 5 to 8 seconds, until wilted. Make sure that the mint does not lose its color. Shock the mint in ice water and drain.
For the Mint Jelly: Purée the blanched mint, water, ascorbic acid, and salt until smooth, and strain. Add sugar to taste (it should be very mildly sweet) and stir until the sugar is dissolved.
Line a half sheet pan with a non-stick rubber mat. Place a 25cm / 10in by 38cm / 15in by 1cm / .39 in Plexiglas or stainless steel plaque inside the sheet pan.
Boil 250g / 8.82oz of the mint mixture with the agar-agar over medium heat for 10 seconds. Combine the rest of the mint mixture off the heat and pour the liquid into the frame immediately. If the mint mixture sits in the hot pot for too long, it will turn brown. Refrigerate until set, about 20 minutes.
Cut into rectangles .75 cm / .29 in by 2.5cm / 1in using a metallic cutter or knife. Each rectangle will weigh about 7g / .25 oz. Slightly separate the jelly rectangles from one another and reserve on the nonstick rubber mat in the refrigerator, covered with plastic wrap.