Dumplings and China Guang Dong Phoenix Dan Cong

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.

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!

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

Beautiful evening on the balcony calls for a beautiful cheese from the Jura and tea from China: the Wuyuan Rou Gui. 14 grams of tea, 400 ml of 90 centigrade water and a 30 second brew!

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 .

Good book, great snack! Shrimps from the grill, China Milky Oolong (not steamed with milk or flavoured). 5 grams of tea in a small gaiwan. 25-30-35-40-45 seconds brew, water just off the boil. Umami all over the place!

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!

Cacao butter from Ecuador, milk chocolate from Madagascar and 90% pure chocolate from Panama. Taiwan Aged Oolong (10 years old) is the winner with all three options. 9 grams of tea on 110 ml of boiling water. 30-45-60-60-70-80 seconds

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 .