Chocolate croissant and Japan Gyokuro

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!

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

In my Simon Lévelt shopping basket Il cuore di Mandorla. I tried many different combinations. Most black teas pair good but I was looking for a more exciting result. Their Otsuka Fukamushi Sencha gave me the result I was looking for. The umami of the tea did great things to the orange and almond flavours of the Mandorla. 5 grams in my hohin, 5 infusions of 1 second combined, water temperature of 60 degrees Celsius. A real tread!

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!

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.

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

Shortbread meets a Myanmar Pindaya green tea. 9 grams on 110 ml 70 centigrade water. Infusion time of 40-45-50 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.

A great breakfast!