Chocolate cheesecake and China Yunnan Hong Cha Bi Luo

Yes, found the perfect partner for @purnamukhiya black tea! @kunachocolate 82% Esmeralda Rio Verde from Ecuador! 9 grams of tea, 500 ml 70 centigrade soft water, 1.5 minutes

Couldn’t resist picking up some beautiful chocolates at my local Simon Lèvelt store. The shop owner suggested their Yunnan Gold to drink with these beauties. She was right! Brewed it real strong in order to taste both tea and chocolates. 9 grams of tea on 500 ml of 90 degrees Celsius water and a steeping time of 3 minutes. Normally I would use 80 degrees Celsius water and a 1-2 minute steep but the tea really needs more extraction in order not to taste like hot water. The slight astringency balances the sweetness of the chocolates and brings out the chocolaty flavour much more.

More tea and more chocolates

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.

Rice pudding and a very light Nepal black tea. 7 grams of tea on 500 ml, 90 degrees of water. Brings out the sweet, fruity aroma in the tea!

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.

Sel roti and Chiya. Perfect Nepalli combination!

Chocolates and tea; great to play with all the possible combinations!

@dorsetteauk and fresh crumpets. Why Dorset tea? The way they put it: there is only one T in Dorset 😁 2 bags in a huge mug, 4 minutes and a dash of milk. Simply perfect!