Blueberry muffin and China Fujian Golden Monkey

Iranian snacks and a great @amard_tea black tea. The sweet and fruity tea really goes with so many dishes!|

Vondel speculaas (spiced biscuit) I picked up at Simon Lèvelt and their Assam Goudblad zomerpluk (very tippy Assam second flush) is one of the first tea and food pairings I discovered. The spices and sweetness of the biscuit are balanced so beautiful by the Assam tea. It’s almost as if it becomes a masala chai! 7 grams of tea on 500 ml 95 degrees Celsius water and a infusion time of three minutes. It really needs hot water and a relatively long steep in order to do it’s job 😁.

Shrimps and a Ceylon Nuwara Eliya Lovers Leap Estate. Balances the fatty mouthfeel and brings out the sweetness of the shrimp. 8 grams of tea on 500 ml of 95 degrees Celsius water. Steeping time 3 minutes.

Chocolates and tea; great to play with all the possible combinations!

Beautiful cooked Nepali corn and a very sweet, fruity and flowery Nepali rolled black tea. Marriage made in heaven!

Fresh cinnamon roll and a absolute perfect made sweet and fruity Golden tea!
6 grams of tea, 500 ml of 85 degrees, 2 minutes steeping time.

Roti, vegetables, potato and a China Mi Lan Xiang black tea. 8 grams of tea in a gaiwan. 30-20-30-40-45 seconds infusion time, water temperature of 80 degrees Celsius. Let the tea cool down a bit to gain sweetness. Just perfect.

After an exiting night there is no better way of starting a beautiful new day! @yorkshiretea and @mcvitiesofficial digestives

A simple breakfast. Rose’s Lemon & Lime marmalade on toast and a mug of Ceylon Uva Blairlomond. 8 grams of tea on 500 ml of 95 centigrade water. Steeping time 2 minutes. Brings out the citrus part in both tea and marmalade