China Wuyuan Rou Gui and fudge

Amaretti, apricot, clotted cream and Linden honey. Perfect with a Taiwan Dong Ding 2019 spring flush. 9 grams on 110 ml 95 centigrade water. 25-30-35-45-60 seconds. The flowery Oolong becomes fruity and flowery, the Amaretti very nutty. The mouthfeel is so creamy!

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

@cornish.yarg a beautiful cheese made by Lynher Dairies and a Taiwan Dayuling. Brings out the nettles and makes the cheese even more complex.

During my visit to Simon Lèvelt I bought this combination: a fruity nougat and a Da Hong Pao Oolong. Nougat made the tea very fruity, tea reduces the sweetness of the nougat and enhanced the nutty tones. 8 grams of tea in my gaiwan (they sell great ones at their shops), 110 ml of 90 degrees Celsius water and steeping times of 25-20-25-30-35-40-45 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.

Rocky road and a roasted Tie Guan Yin. 7 grams of tea, 110 ml 95 centigrade water. Infusion time 10-5-10-15-20-20 seconds. Enhances caramel tones in both rocky road as the roasted Tie Guan Yin

Rich Tea Fingers and a spring harvest Taiwan Dayuling. 9 grams on 110 ml of 95 centigrade water. Infusions of 10-10-16-15-20 seconds brings out the flowery aroma’s even more!

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.

Bought some great @krakakoa Sumatran chocolate at Simon Lèvelt. Paired it with a heavily roasted China Feng Huang Mi Lan Xiang Oolong. Chocolate became more complex and less sweet, tea lost some of its roasted aroma. Great combination! 8 grams of tea on 180 ml of 95 degrees Celsius water. 20-20-25-30-35 seconds brewing time.