Breakfast and Iranian 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.

@travel_sutra_ came up with a great idea. Earl Grey based on an Assam and Raffaello. I’m not a big fan of Earl Grey and I don’t have a sweet tooth. But I have to admit, this is a great combination. Sweetness disappeared partly, nutty flavour was more noticeable, Earl Grey gave it a fresh aroma.

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.

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.

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.

Turkish pide and @turkiyenincayi strong black tea. The tea can handle the fats in the pide and acidity in the salad beautifully.

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

Great evening snack. A blini with a tuna cream cheese topping. A India Meghalaya La Kyrsiew SFTGFOP black tea is the perfect companion! 6 grams of tea and 110 ml of 85 centigrade water. 1-1.5-2 minutes infusions.

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