Physalis and Taiwan Dayuling

Rocky road and a roasted Tie Guan Yin. 7 grams of tea, 110 ml 95 centigrade water. Infusion time 10-5-10-15-20-20 seconds. Enhances caramel tones in both rocky road as the roasted Tie Guan Yin

Macaron and Taiwan Dong Fang Mei Ren. Reduces the sweetness of the macaron and makes them nice and chewy. The tea becomes even sweeter than it already is! 7 grams of tea on 500 ml 90 centigrade water. Infusion time of 1-1.5-2 minutes .

Rich Tea Fingers and a spring harvest Taiwan Dayuling. 9 grams on 110 ml of 95 centigrade water. Infusions of 10-10-16-15-20 seconds brings out the flowery aroma’s even more!

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.

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.

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

Candy biscuit, cherries cooked with a little sugar and cream cheese. Paired with a 10 year aged Taiwan Oolong. Caramel in both tea and biscuit compliment each other in a special way. Fantastic!

100% Rwanda chocolate and a China Duck Shit Ya Shi Xiang. 10 grams on 500 ml 80 centigrade water for 1 minute. Enhances the fruity flavour in the chocolate and sweet notes in the tea!

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