Physalis and Taiwan Dayuling

Grilled zucchini and a China Anxi Tie Guan Yin Qing Xiang. 2 grams of tea directly in the glass, 95 centigrade water and just keep adding water.

Amaretti, apricot, clotted cream and Linden honey. Perfect with a Taiwan Dong Ding 2019 spring flush. 9 grams on 110 ml 95 centigrade water. 25-30-35-45-60 seconds. The flowery Oolong becomes fruity and flowery, the Amaretti very nutty. The mouthfeel is so creamy!

@cornish.yarg a beautiful cheese made by Lynher Dairies and a Taiwan Dayuling. Brings out the nettles and makes the cheese even more complex.

Dumplings and China Guang Dong Phoenix Dan Cong. 9 grams of tea, 110 ml of 85 centigrade water. Breaks the fatty mouthfeel and enhances umami flavour

Yam biscuits and a China Guang Dong Phoenix Dan Cong. The Oolong brings out the Yam flavour of the biscuits and reduces the sweetness. Roasted aroma in the Phoenix gets more pronounced .

A simple tomato and mascarpone pasta, some Asiago on top and paired with a China Tie Guan Yin spring tea. 9 grams on 110 ml of water and infusion times of 20-20-30-35-40 seconds

Grilled cheese sandwich paired with Taiwan Oriëntal Beauty / Dong Fang Mei Ren. Not for tea drinkers that don’t like strong cheese flavours or very sweet and fruity teas

During my visit to Simon Lèvelt I bought this combination: a fruity nougat and a Da Hong Pao Oolong. Nougat made the tea very fruity, tea reduces the sweetness of the nougat and enhanced the nutty tones. 8 grams of tea in my gaiwan (they sell great ones at their shops), 110 ml of 90 degrees Celsius water and steeping times of 25-20-25-30-35-40-45 seconds.

China Wuyuan Rou Gui and a traditional fudge. Roasted aroma of the tea pairs great with the fudge. 7 grams of tea and 120 ml 95 centigrade water. 20-20-30-35-40 seconds brew time.