Cornish pasty and Cornish Tea

Samosa’s and a CTC black tea of a CTCF cooperative. The sweet full flavour of the tea balances the fatty mouthfeel of the samosa and the vegetable flavours combined with the honey like tea really bring everything together! 3 grams of tea on 250 ml 90 degrees Celsius soft water.

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.

Iranian cookies and @amard_tea tea are a perfect combination! Sweet, fruity tea and nicely baked cookies 🎉.

Cottage cheese and a tomato tapenade on a baguette. Nepal Shangri La Second Flush FTGFOP1 7 grams on 500 ml 95 centigrade water. 2 minutes infusion. Tomato and cheese really come together!

Dumplings, an unidentifiable great and very spicy soup. Chya of a complex tea does the job. Milk in a great tea? When it comes to pairing it with a spice dish: absolutely! Milk balances the spicy notes of the dish, the complex character of the tea becomes more dominant. A real surprise to me.

What when they serve you a sweetened black tea? Just pair it with some sour fruits 😁. The acidity balances the sweetness of the tea.

Sel roti and Chiya. Perfect Nepalli combination!

Another great lunch. The local Iranian black tea is once again the hero of the dish! Sweet tea and a spicy dish can be such a delicious combination!

Couldn’t resist picking up some beautiful chocolates at my local Simon Lèvelt store. The shop owner suggested their Yunnan Gold to drink with these beauties. She was right! Brewed it real strong in order to taste both tea and chocolates. 9 grams of tea on 500 ml of 90 degrees Celsius water and a steeping time of 3 minutes. Normally I would use 80 degrees Celsius water and a 1-2 minute steep but the tea really needs more extraction in order not to taste like hot water. The slight astringency balances the sweetness of the chocolates and brings out the chocolaty flavour much more.