Chocolate cheesecake and China Yunnan Hong Cha Bi Luo

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

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!

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!

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

Spicy paneer and a Golden Nepal black tea to reduce the spicy mouthfeel. Such a wonderful combination. 8 grams of tea, 500 ml, 80 degrees water. Steeping time of 1-1.5-2.0-2.0 minutes.

Iranian snacks and a great @amard_tea black tea. The sweet and fruity tea really goes with so many dishes!|

Sel roti and Chiya. Perfect Nepalli combination!

Vondel speculaas (spiced biscuit) I picked up at Simon Lèvelt and their Assam Goudblad zomerpluk (very tippy Assam second flush) is one of the first tea and food pairings I discovered. The spices and sweetness of the biscuit are balanced so beautiful by the Assam tea. It’s almost as if it becomes a masala chai! 7 grams of tea on 500 ml 95 degrees Celsius water and a infusion time of three minutes. It really needs hot water and a relatively long steep in order to do it’s job 😁.

No Vino Santo to dip in the Cantuccini alle mandorle but a very sweet China Fujian Golden Monkey. 10 grams on 400 ml of 75 centigrade water for just one minute. Multiple infusions needed.