Vital Tea LeafEdit Company
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Recent Tasting Notes
Of all the teas we were able to try at Vital Tea Leaf, this was my favorite. The gentleman who was steeping for us said that this wasn’t really a “yellow” tea but rather a red (black) but their website says it is a yellow so…
This was sweet, malty and dusty. Very unusual to me and I gravitate towards malty teas these days. This stands out. This is the one I chose to buy some of to bring home and I think I will want more sooner rather than later. :)
This was another from the tasting session at Vital Tea Leaf. I have only had Blue People one other time from another company and I didn’t care much for it. This still would not be one I would pick out to take home. I know it is the ginseng that I’m not liking. The quality of the tea seemed high and the ginseng was not overwhelming but could definitely be picked out from the flavors. My mother really liked it though and bought some to take home. So while it isn’t my thing, if you like ginseng oolong, this may be one for you!
Not a review for drinking this tea, but rather for sort of cooking with it.
This was originally posted by Tealeaves. I have modified the directions quite a bit to make it very simple.
5 ounce log of goat cheese (chevre)
5-6 teaspoons green jasmine tea (obvs I used jasmine pearls from Vital Tea Leaf)
Grind tea leaves fine in food processor, coffee grinder (one without coffee smell – I use mine for herb grinding not ever for coffee) or even with a mortar & pestle in old-timey manner. Roll cheese log in ground leaves. Wrap in plastic wrap and chill overnight.
Serve on really mildly flavored rice crackers or something similar. Or with a savory rosemary scone. Original recipe suggested drizzling with melted orange marmalade, honey is equally good.
These jasmine pearls have a sweetness to them that I think helps complement the sourness of the cheese. I don’t know how well this would go with a more floral jasmine. But I’ll try eventually. :)
When I had this one tonight it honestly came across as more sweet than floral. Almost in a bubble gummy kind of way. It was seriously tasty. Still jasmine but not the perfumey jasmine that I also love. This might be a jasmine for people who want to like jasmine but can’t stand floral teas. :) I get a few small bitter notes as the cup becomes completely cold. But I used a lower water temp than I think I have before and steeped for less time. Might also have contributed to the surprising sweetness. Upping rating based on this steep.
Now that I have this in my cupboard I can give it a proper review. The scent is unmistakably jasmine. The pearls are so lovely. The first steep (mine was longer than the package recommends) was deeply sweet and mildly jasmine. The second steep was more bitter, more floral and more jasmine. The sweetness vanished. But, I did steep for much longer than recommended for my first. :) But overall, this is a really good jasmine pearl.
They made this when I was at the store for a tea tasting, I might have even suggested it. Smelled very fresh and fruity. The flavour was sweet and did taste nicely like the fruit. Since that is one of my favourite fruits I was glad I got to try the sample.
I also liked watching the store staff brew things by gaiwan.
This tea is amazing! After about 10 seconds you get a nice honey aftertaste. Great tea to wake up to. And Kenny over at Vital tea is an awesome guy. I highly recommend going in for a tasting if your ever in SF chinatown.
Flavors: Earth, Honey
I first tasted this tea in Seattle at Vital Tea Leaf. They have a wonderful sit-down tasting complete with gong fu and you get to try lots of different teas. This one stood out among all the ones I was tasting. I started getting a warmth and a serious high off of it. It is so sweet and fantastic. The qi alone is worth drinking this tea but it is also a fabulous high mountain Oolong that is super sweet. It is blended with high quality ginseng powder.
The lady told me there are different qualities and types of ginseng so you can get different effects from them. I bought some of this to take home and am super pleased that it is brewing up to taste just like her brew did. I love it.
Dry Leaf: smells so good, it is little rolled Oolong nuggets coated in a moss green colored ginseng powder.
Method: 195F – 10 oz ceramic Gong Fu pot 45" steep 1 tsp tea per 8 oz water Steeped 3 times but can go up to 8
Wet Leaf: Large dark green leaves that some have been cut and would appear some have been leaf bitten which might be contributing to the sweet scent and flavor.
Liquor: Light golden color with a sweet scent.
Flavor: Sweet and delicious Oolong. This tea affects you with qi. It has a sweet aftertaste—all the while you are really focusing and getting a bit high lol. I really feel it in my eye area and Crown Chakra area which is really cool.
Definitely going into my cupboard.
Having some of this today and I needed it after a bad sleepless night!!!! It’s helping big time!!!
Flavors: Honey, Sugar
Most of my day was spent working in my office, & I’m please to say my tall file cabinet is done! It feels so good to have finished that project. My recycling bin is overflowing!
Initially while I was working I was drinking gongfu sessions of:
Mengku Pure Old Tree Golden Buds Black (2012) from JK Tea Shop. CharlotteZero shared some with me, & although I don’t really have much to say, it’s because I was busy. But it did bring me joy while I worked, & I love the caramel color of the leaves, which are dense & sturdy, & the tea was delicious. I’m sharing it here because I couldn’t find it on JK’s page, & it is a sipdown.
Next up was this Shu, sent to me from Spencer. I usually give shu’s one rinse, & then taste them. If I don’t care for the first pour, I’ll dump it (that counts as a 2nd rinse).
After the first rinse I can only describe what was in my cup as cream of mushroom soup. It had a strong mushroom taste, & also a buttery taste. I took a few sips, & that had to go.
Next cup: A slightly less pronounce cream of mushroom soup with buttered hominy. Yes, it had a very strong hominy taste. I like hominy, although I no longer eat it, but I don’t really want my tea to taste like that.
Next? This is a rich cup, still with the buttery hominy (think grits), but also a deep taste of leather, woods (cedar?), a growing boldness, mushroom, umami almost like a meaty broth.
I feel the beginning of a camphor type sensation as well.
This tea is more medicinal than for pleasure though you get used to the bitterness. It can be very strong in the second brewing so I typically drink a little at a time. Not as dry as a traditional green tea because it’s “bitter leaf” and apparently not from camellia sinensis. This is why I put it under both green and herbal. The color is a true, bright green. Definitely not for everyone.