The seasons have changed, and with green grass and warm sunshine comes a perfect time to make tea outside. To celebrate the occasion I’ve pulled out my ceramic tea stove and some rather delicious sheng Puer that’s this month’s offering from Jalam Teas.

Of course, in the two seasons since I’ve used the stove, I’ve forgotten somewhat how best to get it going. It’s not the most complex device, but as my previous entries on the subject suggest, if I want to brew tea before too many hours have passed there are some tricks I need to know. Caveat lector: I’m equally unskilled at building campfires, so it’s not just this particular firebending with which I have trouble; I think I was born into the water tribe. I may need to get some practice lighting charcoal this summer.

Thankfully, with some patience and the meticulous skills of my wife, boiling water was not far off. There’s something really magical about heating water on a stove like this. I think because the water comes just to a boil without sending the lid flying across the room. When I’m using a gas range or electric kettle the water tends to get a little out of control. There’s often a sense of, “Oh no! The water is boiling; I need to shut it off before it’s too late!”, especially if there’s a shrieking whistle going off. The gentleness of boiling water on the tea stove seems to me a perfect complement to the essence of a tea ceremony: in the constant sound of the boil and the occasional hiss as a drop of water escapes only to instantly evaporate on the side of the stove, I find a feeling of tranquility and the natural order of things.

I don’t have a lot to say about the tea itself, other than that it’s really very delicious for being so young. The liquor is a beautiful amber, and the aroma is woody, but not overly so. It actually seems more oak-like than the cedar scent I expected, and is quite smooth (at least brewed gong-fu style; I haven’t tried any other way). I think that with some age it may produce more bold flavors, but I like the subtle taste and potent energy that it carries. It’s a young, but very dignified Puer and I feel very fortunate to have such a cake.

Jalam’s site names this tea an Autumn 2013 harvest of Meng Hun, from southwest of Menghai county in Yunnan, harvested by the native Lahu people. From the description, I really was expecting a tea that should be stored away for a few years before even sampling, and maybe my taste is unique, but I really am enjoying this cake right now!

Tea is a reminder that we are all interdependent. From the native people growing and harvesting these leaves to all the fine people at Jalam teas for getting the final product to my door, to the amazing pottery of Petr Novak without whom I would not have this lovely kettle and stove, they are all equally important. Even my water, kindling, and charcoal are derived from the hard work of many humans. Without any one of those people, the tea in my cup would not exist. Drinking tea with mindfulness is paying tribute to all those who provided this day for me. I hope to have many more days like this, and I hope that you do too!