Breakfast and Iranian tea

Dates and @amard_tea tea from Iran. Great afternoon treat! 7 grams of tea, 500 ml 85 centigrade water and a 2 minute steep

A simple breakfast. Rose’s Lemon & Lime marmalade on toast and a mug of Ceylon Uva Blairlomond. 8 grams of tea on 500 ml of 95 centigrade water. Steeping time 2 minutes. Brings out the citrus part in both tea and marmalade

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.

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!

Shrimps and a Ceylon Nuwara Eliya Lovers Leap Estate. Balances the fatty mouthfeel and brings out the sweetness of the shrimp. 8 grams of tea on 500 ml of 95 degrees Celsius water. Steeping time 3 minutes.

Blueberry muffin and a China Fujian Golden Monkey black tea. You’ll need a lot of tea to join this huge muffin.

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

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.

Chocolate mint Brownie, a delicious combination with China Hong Cha Bi Luo. 6 grams On 110 ml, 70 centigrade water and steeping for 20-25-40-60 seconds.