Pickled zucchini and Lu An Gua Pian

Soybeans and Hōjicha. 8 grams of tea, 100 ml of 70 centigrade soft water, 1 minute steep. Interesting combination!

A good way to start the day. Chocolate croissant and a Japan Gyokuro. 7 grams in a Houhin, 60 centigrade water, 45 seconds.

Sweet pepper filled with a fresh cheese paired with a China Tai Ping Hou Kui. Enhances the sweetness in both tea and pepper! 5 grams of tea, 200ml 80 centigraden soft water and steeping time of 40, 30 and 50 seconds.

Seed and Bean 80% Ecuador chocolate has a delicate earthy flavour. Paired with a Lentedauw Mao Feng (a Yellow Mountains, Anhui green tea bought at Simon Lèvelt)makes the chocolate way more exiting. More smooth and even a little fruity! 6 grams of tea in my new Honin I bought at Postcard tea, 70 degrees Celsius soft water (very important with this tea. Many of the Simon Lèvelt shops sell the Zero water filters. A great way of filtering your water) infusions after rinsing the tea: 30-35-40-45 seconds.

Zealong Tea New Zealand Green and poffertjes (small pancakes). 8,5 grams of tea, 500ml of soft 70 centigrade water and a 1 minute steep. At least 3 infusions. What a beautiful tea!

To bring out the umami in both tea and salsa: Japan Gyokuro. 14 grams in a Kyusu, 60 centigrade, 45 seconds

Green olives and a Japan Kabusecha. Wow really great combination! 9 grams on 500 ml, 60 centigrade soft water and a 1.5 minute brew.

A young Dutch sheep’s cheese and Japan Sencha. Brewed in my beautiful new Asahiyaki hohin I bought at @postcardteas Tea brings out the umami in the cheese in a special way!

Popcorn and matcha aren’t the best of friends. Popcorn and Japan Genmaicha on the other hand…8 grams of tea on 500 ml soft water and 1.5 minutes of steeping time