Chocolate cheesecake and China Yunnan Hong Cha Bi Luo

@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.

Crisps and a China Fujian Golden Monkey. 7 grams of tea, 500 ml 75 centigrade water and 1.5-2.0 minute steeps. Nice afternoon snack.

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.

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.

Sometimes you accidentally come across a very special product. We visited a farmers shop called the Kastanjeboom, located just outside the small town of Bunschoten-Spakenburg. They sell a lot of beautiful local products but they also make their own clotted cream. The best I ever tasted. Read their story. Scones, Blueberry Jam and their great cream. Paired with a China Fujian Golden Monkey. 7 grams of tea on 500 ml, 75 degrees Celsius water. A true delight!

Most common Dutch tea&food pairing: English blend and a stroopwafel (biscuit with a thick syrup). Biscuit on top of your hot cup of tea so the syrup gets warm and runny. Mmmm

Italian nougat and a Ceylon Nuwara Eliya Lovers Leap Estate. 7 grams on 500 ml, 95 centigrade water and a 3 minute brew. Real delight!

Beautiful cooked Nepali corn and a very sweet, fruity and flowery Nepali rolled black tea. Marriage made in heaven!

Cornish pasty and Cornish Tea. You can’t go wrong.