Cornish pasty and Cornish Tea

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.

My favourite breakfast. Dosa. Perfect with a malty Assam tea! 7 grams on 500 ml, 95 degrees water, 3 minutes.

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

Stronger tea or just more of it to complement this pastry? This time I chose a huge mug. A Zealong New Zealand black tea, 7 grams and 500 ml 80 centigrade for two minutes did the best job! More savoury notes in the pastry and more fruity notes in the tea!

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.

Spring rolls and an India Meghalaya La Kyrsiew SFTGFOP. Sweetness in the tea balances the spicy Hoi Sin sauce and enhances the sweetness. Delicious! 7 grams of tea, 500 ml, 75 centigrade water and a two minute steep.

Iranian fruits, nuts, sweets, etc and a really great strong brewed Iranian @nobartea.ir black tea to balance all the sweetness. The tea becomes even more fruity and complex!

Banana pancakes and a strong cup of Nepal black tea. Reduces the fatty mouthfeel and brings out the sweetness of the tea.

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