Mao Feng is a superior grade of Keemun tea that is grown in the Anhui province of China. The leaf of this black tea is large and wiry and steeps to a bright, red liquor with a smooth and velvety flavor and a sweet mellow after-taste.
Brew tea at 212º - steep for 3 minutes.
with Summer Fruit and Goat Cheese
Recipe from Cooking with Tea by Robert Wemischner and Diana Rosen
4 Tbsp. dried China black tea leaves (Keemun or Yunnan)
1 cup boiling water
Fruity olive oil for wilting the greens, plus additional oil to drizzle over dish at serving time
1 Tbsp. fresh ginger root, finely chopped
1-1/2 pounds assorted greens, tough stems or ribs removed
Salt and freshly ground black pepper to taste
5 ounces soft goat cheese, cut into cubes or rounds
2 ripe nectarines, plums, or apricots, pitted and cut into wedges
Olive oil to drizzle
Warm 4 plates.
Roast the tea leaves in a heavy dry skillet just until aromatic, about 2 minutes. Do not burn. Remove from the heat and carefully add the boiling water. Steep for 1 minute and then pass through a fine-meshed sieve, reserving the liquid.
Heat the oil over medium heat, in a large, heavy skillet. Add the ginger and stir constantly until aromatic. Do not burn. Add the greens and cook until slightly wilted. Season with salt and pepper to taste. (There should be some liquid remaining.)
Divide the greens among the 4 warmed plates. Arrange the goat cheese and fruit wedges as you like over the greens. Drizzle with olive oil and serve immediately.
|This Keemun tea is a "Make the World Go Away" tea. It has a wonderful aroma, is lovely to look at steaming in a favorite tea cup, and with every sip you can further relax into enjoying a truly exceptional tea. Like having a good book waiting at home, Mao Feng is both treat and comfort tucked into your pantry tin.|
||Mao Feng China Black
|My very favorite Chinese black-- subtle, dark, utterly pure, more masculine than feminine, perfect for solitary sipping during study or reflection. Its my scholar tea – makes me think of a scholar of old China writing by candlelight in his library at night, his brush forming elegant characters. Because of its delicacy, this tea is easily overbrewed. I find it best to err on the side of underbrewing and put back in the pot briefly if necessary. Patience in getting it just right will be rewarded. The second half of the cup is even more ethereal than the first.|
|- Virginia McRae, NJ|