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

On day three of cheese week a cheese from the Belgium producer Catarinadal. Their blue cheese is called Grevenbroecke. A very mild and complex cheese. I tried many different teas but a China unsmoked Lapsang was the best choice. 12 grams on 500 ml. 90 degrees Celsius water. Steeping time of 2-2-2.5-3 minutes.

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

Roti, vegetables, potato and a China Mi Lan Xiang black tea. 8 grams of tea in a gaiwan. 30-20-30-40-45 seconds infusion time, water temperature of 80 degrees Celsius. Let the tea cool down a bit to gain sweetness. Just perfect.

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

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.

Breakfast. Plain and simple. Great Iranian tea doesn’t need much to pair with.

Figs, goats cheese and honey. A great pairing in itself. Nepal Golden tea brings it all together. You need to drink the tea pretty hot and then the magic happens! 8 grams of tea, 500 ml of 90 degrees water, 1.5-2.0-2.5 infusion 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!