Yatsuhashi and Houjicha

To bring out the umami in both tea and salsa: Japan Gyokuro. 14 grams in a Kyusu, 60 centigrade, 45 seconds

In my Simon Lévelt shopping basket Il cuore di Mandorla. I tried many different combinations. Most black teas pair good but I was looking for a more exciting result. Their Otsuka Fukamushi Sencha gave me the result I was looking for. The umami of the tea did great things to the orange and almond flavours of the Mandorla. 5 grams in my hohin, 5 infusions of 1 second combined, water temperature of 60 degrees Celsius. A real tread!

A beautiful single origin chocolate from Kalimantan (Indonesia) and a roasted Japan Kukicha both bought during my visit to a Simon Lèvelt shop are a very good combination. The Krakakoa 75% chocolate is full bodied and has a nice fruity flavour. The roasted aroma of the tea brings out the spicy and fruity flavours of the chocolate in a beautiful way! In order to balance the full body of the chocolate I used a lot of tea: 10 grams in my kyusu. Filled the teapot for 2/3 with 75 degrees Celsius water and steeped it for 30-20-25-30-35-40 seconds to bring out the sweetness of the tea but keep the astringency out. Astringency and a high cacao content chocolate aren’t a great combination.

Soybeans and Hōjicha. 8 grams of tea, 100 ml of 70 centigrade soft water, 1 minute steep. Interesting combination!

Brings our the puffed rice flavour in the waffle and the umami in the tea! Like matcha & popcorn. Sounds like blasphemy but I guess it will be a great combination

Popcorn and matcha aren’t the best of friends. Popcorn and Japan Genmaicha on the other hand…8 grams of tea on 500 ml soft water and 1.5 minutes of steeping time

A good way to start the day. Chocolate croissant and a Japan Gyokuro. 7 grams in a Houhin, 60 centigrade water, 45 seconds.

Seed and Bean 80% Ecuador chocolate has a delicate earthy flavour. Paired with a Lentedauw Mao Feng (a Yellow Mountains, Anhui green tea bought at Simon Lèvelt)makes the chocolate way more exiting. More smooth and even a little fruity! 6 grams of tea in my new Honin I bought at Postcard tea, 70 degrees Celsius soft water (very important with this tea. Many of the Simon Lèvelt shops sell the Zero water filters. A great way of filtering your water) infusions after rinsing the tea: 30-35-40-45 seconds.

Shortbread meets a Myanmar Pindaya green tea. 9 grams on 110 ml 70 centigrade water. Infusion time of 40-45-50 seconds.