Several days ago, I mentioned doing the pu-erh tasting, and this morning felt like a perfect day for it. I went outside to see sunshine, blue clear skies, and things that are green and not yellow as the rain last night washed away the coating of pine pollen on everything. I inhaled a deep breath as I looked at the sky and said “Thank You.”
So the tea for the day is from the Steven Smith Tea Company, their 2017 No. 10 Jing Mai Shou Ripe Pu-erh full leaf fermented tea from Yunnan, China. This dark full-bodied tea is earthy tasting, and made in a gaiwan, will hold up to repeated infusion without losing the enticing aroma or lingering sweet finish.
This is infusion 1.
This is infusion 2.
And this is infusion 6. Each infusion provides a slightly nuanced difference, but still rich, earthy, and delicious. This pu-erh comes in a tightly compressed cake at $50 for a 7 ounce cake. It has been well worth the cost, and stored in an airtight container for the past year, continues to age beautifully.
And, speaking of beautiful, Harmony House made the Vintage design in 1959. It is described as
horizon blue, dawn gray, leaves/berries…on a footed cup with 22 K gold trim.
In 1959, you could buy a complete set of service for 12 for $29.99 at Sears in Nashville. If in Florida or Hawaii, the price was higher. I found this cup in a small store in Elbert, Texas, where my grandparents lived and my mother grew up. It is owned by a long-time resident who has roots in the town and family who continue to live there. I use it with my gaiwan, as the small amount will stay drinking temperature successfully.