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Vite Kitchens

Celestial Embers Tea

Celestial Embers Tea

天星火花

SMOKY · EARTHY · PECULIAR


A deeply smoky black tea dried over pinewood embers, this tea's campfire-like scents brew into a peculiar, earthy aroma mixed with heady woodsmoke. Bold, with with a unique mellow funk, this tea is perfect for adventurous palates, and especially those who enjoy the peaty notes of complex Scotch whiskies.

"My first time ever having lapsang, one of our teas, was at family dimsum. When the wait staff would ask “what kind of tea would you like”, my uncle would say “just a pot of hot water please”. He had a little stash of fancy chinese teas he’d bring and put into the pot himself, instead of tea the restaurant had. One time, he brought a tea I’ve never tried before, and it was so good that I begged him to give me a bit to take home.At home, I did the thing AuADHD do, and did some research. Luckily, I didn’t end up getting stuck too deep in that rabbit hole, but Lapsangs have been one of my favorite teas since. I named our Lapsang Tian Xing Huo Hua, loosely meaning “celestial sparks”, though the english name is Celestial Embers for its smokiness, because, the character for embers and ash are very inauspicious and I didn’t want to jinx my first campaign ever. I think that this tea feels a bit like stargazing - it’s not for everyone, but those who like it can appreciate its qualities. "

  -YongYi

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Made in the USA, with skill and flavor honed in

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First ingredient in our Garlic Pork Tonkotsu? Pork
First ingredient in our Vegan White Miso? Miso
Roasted Soy Sauce Chicken? Chicken
Woodland Umami Mushroom? Mushroom

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2 People in the world

who can make these noodles.

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This much protein needs skill VC money can't buy.
It'll destroy their machines.

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We thought EVERY little part through.


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What We Use In Our Noodles And Why:

  • Wheat

    Wheat's gluten gives ramen its chew and bounce. Two proteins in gluten form a network that reacts with kansui to create that firm, springy texture that no substitute flour can replicate! We roll our dough slowly through steel rollers to align the proteins properly, which is harder, but makes better noodles.

  • Quinoa

    Quinoa is one of the few plants with all 9 essential amino acids, including the lysine that wheat lacks. Quinoa blends seamlessly without grittiness. We source a neutral Canadian varietal, to make the flavor as close to regular noodles as possible!

  • Corn Fiber

    6g prebiotic soluble corn fiber feeds beneficial gut bacteria! Unlike inulin or guar gum, corn fiber delivers prebiotic benefits without gas, bloating, or digestive discomfort. It also hydrates faster than protein alone, cutting cook time.

  • Kansui

    Kansui is a special mineral mix that makes ramen taste and feel like ramen. It makes the noodles firm and bouncy instead of soft and mushy, turns them that classic yellow color naturally, and keeps them from falling apart in hot soup!
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