This Mao Feng Green is a superior tea that is grown in the Anhui province of China. Criss Cross is a term used to further distinguish this tea and refers to the shape of the leaf.
The long, wiry dark green leaves produce a pale, delicate cup with a light vegetal aroma. The taste of Mao-Feng Green is like a light China Keemun with a fresh green taste.
This tea pairs well with eggs, soufflés, quiche, crepes, and fruit desserts (especially citrus).
Brew tea at 180º - steep for 2 minutes.
Spinach & Zucchini Green Tea Soup
3 cups water
5 tsp. Mao Feng Green tea
1 ½ Tbsp extra-virgin olive oil
1 large onion, diced
1 clove garlic, chopped
2 cups zucchini, chopped
2 cups potatoes, chopped (approx. ½" pieces)
4 cups of fresh baby spinach, loosely packed
¼ cup fresh parsley, chopped
salt and pepper to taste
Heat the water to 180º. Remove from the heat, add the Mao Feng green tea, cover and let steep for 2 minutes. Strain the leaves and set aside.
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until soft. Stir in the zucchini and potatoes. Add the brewed green tea and bring to a simmer, cooking until the potatoes are soft.
Add the spinach and stir until the spinach is just wilted. Add the parsley and remove from the heat. Puree in a blender until the soup is smooth. Season with salt and pepper and serve.
|A classic green tea that always does the trick any time of day.A bright uplifting tea a bit vegetal yet sweet.|
|- Charles Wood, OH|