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.

Tea-Wilted Greens with Summer Fruit and Goat Cheese
Recipe from Cooking with Tea by Robert Wemischner and Diana Rosen

Serves 4

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.)

Assembly:
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.

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