Turkish pide and strong black tea

Breakfast. Plain and simple. Great Iranian tea doesn’t need much to pair with.

Samosa’s and a CTC black tea of a CTCF cooperative. The sweet full flavour of the tea balances the fatty mouthfeel of the samosa and the vegetable flavours combined with the honey like tea really bring everything together! 3 grams of tea on 250 ml 90 degrees Celsius soft water.

Beautiful cooked Nepali corn and a very sweet, fruity and flowery Nepali rolled black tea. Marriage made in heaven!

Banana pancakes and a strong cup of Nepal black tea. Reduces the fatty mouthfeel and brings out the sweetness of the tea.

Stronger tea or just more of it to complement this pastry? This time I chose a huge mug. A Zealong New Zealand black tea, 7 grams and 500 ml 80 centigrade for two minutes did the best job! More savoury notes in the pastry and more fruity notes in the tea!

Spicy paneer and a Golden Nepal black tea to reduce the spicy mouthfeel. Such a wonderful combination. 8 grams of tea, 500 ml, 80 degrees water. Steeping time of 1-1.5-2.0-2.0 minutes.

Kroket sandwich (Ragout Sandwich) and a huge glass of Sri Lanka Uva black tea. Perfect combination for a day at the beach

What when they serve you a sweetened black tea? Just pair it with some sour fruits 😁. The acidity balances the sweetness of the tea.

Cottage cheese and a tomato tapenade on a baguette. Nepal Shangri La Second Flush FTGFOP1 7 grams on 500 ml 95 centigrade water. 2 minutes infusion. Tomato and cheese really come together!