China Wuyuan Rou Gui and fudge

Yam biscuits and a China Guang Dong Phoenix Dan Cong. The Oolong brings out the Yam flavour of the biscuits and reduces the sweetness. Roasted aroma in the Phoenix gets more pronounced .

Grilled zucchini and a China Anxi Tie Guan Yin Qing Xiang. 2 grams of tea directly in the glass, 95 centigrade water and just keep adding water.

Beautiful evening on the balcony calls for a beautiful cheese from the Jura and tea from China: the Wuyuan Rou Gui. 14 grams of tea, 400 ml of 90 centigrade water and a 30 second brew!

A simple tomato and mascarpone pasta, some Asiago on top and paired with a China Tie Guan Yin spring tea. 9 grams on 110 ml of water and infusion times of 20-20-30-35-40 seconds

A great local goat cheese of @dekastanjeboom, whole wheat bun paired with a China Shui Xian Oolong. Cheese aroma’s become more powerful, even more mineral aroma’s in the tea.

Macaron and Taiwan Dong Fang Mei Ren. Reduces the sweetness of the macaron and makes them nice and chewy. The tea becomes even sweeter than it already is! 7 grams of tea on 500 ml 90 centigrade water. Infusion time of 1-1.5-2 minutes .

The Sencha isn’t a hit with all Cuore di Mandorla. Just had some friends over so I needed a tea to pair all different cookies. The intense roasted Dong Ding Oolong is a good friend! 8 grams of tea in my gaiwan, after a good rinse, infusions of 30-35-40-45-50-60 seconds. Great way to start the weekend.

Grilled cheese sandwich paired with Taiwan Oriëntal Beauty / Dong Fang Mei Ren. Not for tea drinkers that don’t like strong cheese flavours or very sweet and fruity teas

Candy biscuit, cherries cooked with a little sugar and cream cheese. Paired with a 10 year aged Taiwan Oolong. Caramel in both tea and biscuit compliment each other in a special way. Fantastic!