Mao Feng Black Tea Pile
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Mao Feng Black Tea

SKU: T0267 1

Mao Feng Black Tea

SKU: T0267 1
Size
Regular price $6.45
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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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Customer Reviews

Based on 4 reviews
75%
(3)
0%
(0)
25%
(1)
0%
(0)
0%
(0)
C
Charles
A favorite

I would surely echo the review "Pantry Pleasure" and could not say it any better. Mao Feng was the first Chinese black tea that I really liked, although I had tried others. About a dozen years later I am still drinking it. I have tried around 5 or so different versions and I would put S & V`s around 1-2. I do tend to steep it a little over 3 minutes. I was fortunate to have an expert as a mentor who taught me to experiment, tea is not an exact science.

A
Audra
Not what I was expecting

Based on the description and the reviews I was hoping for a rich smooth black tea. When the tea was steeped it wasn't a dark black tea it was a light caramel color and the Taste of malt and citrus was overwhelmingly unexpected.
I'm glad I only purchased an ounce because this is going to go in the trash. Love Simpson and Vail I just don't love this tea

S
S&V Customer
Mao Feng Black

Really excellent tea. Brews to a medium body, with a lovely smooth, silky texture in the mouth. The flavor has a wonderful balance between sweet and savory. The sweetness reminds me of other nice Chinese black teas from S&V (like Golden Silk and Golden Monkey), but it's balanced by some mineral character that gives it some verve as well as some spice notes I can't identify. The overall effect is of a smooth, silky tea that is full of complex flavor.

V
Victoria
Pantry Pleasure

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 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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