Stroopwafel and English blend

Chocolates and tea; great to play with all the possible combinations!

Cornish pasty and Cornish Tea. You can’t go wrong.

Quiche and @satemwa_tea_coffee Malawi Bvumbwe Handmade Treasure. The honey sweet tea brings all the ingredients of the quiche beautifully together. Beautiful soft and creamy mouthfeel. 7 grams on 500 ml 80 centigrade water. Steeping time of 2.5 minutes.

Dumplings, an unidentifiable great and very spicy soup. Chya of a complex tea does the job. Milk in a great tea? When it comes to pairing it with a spice dish: absolutely! Milk balances the spicy notes of the dish, the complex character of the tea becomes more dominant. A real surprise to me.

Great evening snack. A blini with a tuna cream cheese topping. A India Meghalaya La Kyrsiew SFTGFOP black tea is the perfect companion! 6 grams of tea and 110 ml of 85 centigrade water. 1-1.5-2 minutes infusions.

Beautiful warm weather, a fresh tomato and mozzarella pasta salad. Paired with a cold brew China Fujian Golden Monkey. 8 grams of tea, in the fridge for 8 hours. Nice and light. Life is almost perfect.

Iranian snacks and a great @amard_tea black tea. The sweet and fruity tea really goes with so many dishes!|

Noodles, peas and a Tinjure Golden! 8 grams of tea, 500ml, 80 degrees water, 1.5-2.0-2.0-2.5 minutes. Sweet tea reduces the spicy notes of the food and brings out all the delicious aroma’s.

Vondel speculaas (spiced biscuit) I picked up at Simon Lèvelt and their Assam Goudblad zomerpluk (very tippy Assam second flush) is one of the first tea and food pairings I discovered. The spices and sweetness of the biscuit are balanced so beautiful by the Assam tea. It’s almost as if it becomes a masala chai! 7 grams of tea on 500 ml 95 degrees Celsius water and a infusion time of three minutes. It really needs hot water and a relatively long steep in order to do it’s job 😁.