Rocky road and roasted Tie Guan Yin

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.

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

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.

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!

Bought some great @krakakoa Sumatran chocolate at Simon Lèvelt. Paired it with a heavily roasted China Feng Huang Mi Lan Xiang Oolong. Chocolate became more complex and less sweet, tea lost some of its roasted aroma. Great combination! 8 grams of tea on 180 ml of 95 degrees Celsius water. 20-20-25-30-35 seconds brewing time.

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 .

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

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!