Dosa and Assam tea

More tea and more chocolates

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.

Warm weather calls for a fresh salad. The Nepal Jun Chiyabari Himalaya Imperial Black is the perfect partner. 8 grams on 500 ml, 80 centigrade water and a 2 minute brew.

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!

Nothing wrong with a peanut butter and chocolate sprinkles sandwich with a beautiful India Assam Ananda Second Flush

No Vino Santo to dip in the Cantuccini alle mandorle but a very sweet China Fujian Golden Monkey. 10 grams on 400 ml of 75 centigrade water for just one minute. Multiple infusions needed.

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

Rice pudding and a very light Nepal black tea. 7 grams of tea on 500 ml, 90 degrees of water. Brings out the sweet, fruity aroma 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.