Turkish pide and strong black tea

Shrimps and a Ceylon Nuwara Eliya Lovers Leap Estate. Balances the fatty mouthfeel and brings out the sweetness of the shrimp. 8 grams of tea on 500 ml of 95 degrees Celsius water. Steeping time 3 minutes.

Iranian fruits, nuts, sweets, etc and a really great strong brewed Iranian @nobartea.ir black tea to balance all the sweetness. The tea becomes even more fruity and complex!

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.

Blueberry muffin and a China Fujian Golden Monkey black tea. You’ll need a lot of tea to join this huge muffin.

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.

Sel roti and Chiya. Perfect Nepalli combination!

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

@travel_sutra_ came up with a great idea. Earl Grey based on an Assam and Raffaello. I’m not a big fan of Earl Grey and I don’t have a sweet tooth. But I have to admit, this is a great combination. Sweetness disappeared partly, nutty flavour was more noticeable, Earl Grey gave it a fresh aroma.