Chocolate croissant and Japan Gyokuro

A great breakfast!

Sweet pepper filled with a fresh cheese paired with a China Tai Ping Hou Kui. Enhances the sweetness in both tea and pepper! 5 grams of tea, 200ml 80 centigraden soft water and steeping time of 40, 30 and 50 seconds.

Zealong Tea New Zealand Green and poffertjes (small pancakes). 8,5 grams of tea, 500ml of soft 70 centigrade water and a 1 minute steep. At least 3 infusions. What a beautiful tea!

In my Simon Lévelt shopping basket Il cuore di Mandorla. I tried many different combinations. Most black teas pair good but I was looking for a more exciting result. Their Otsuka Fukamushi Sencha gave me the result I was looking for. The umami of the tea did great things to the orange and almond flavours of the Mandorla. 5 grams in my hohin, 5 infusions of 1 second combined, water temperature of 60 degrees Celsius. A real tread!

Soybeans and Hōjicha. 8 grams of tea, 100 ml of 70 centigrade soft water, 1 minute steep. Interesting combination!

Seed and Bean 80% Ecuador chocolate has a delicate earthy flavour. Paired with a Lentedauw Mao Feng (a Yellow Mountains, Anhui green tea bought at Simon Lèvelt)makes the chocolate way more exiting. More smooth and even a little fruity! 6 grams of tea in my new Honin I bought at Postcard tea, 70 degrees Celsius soft water (very important with this tea. Many of the Simon Lèvelt shops sell the Zero water filters. A great way of filtering your water) infusions after rinsing the tea: 30-35-40-45 seconds.

Brings our the puffed rice flavour in the waffle and the umami in the tea! Like matcha & popcorn. Sounds like blasphemy but I guess it will be a great combination

Pickled zucchini and a beautiful fresh Lu An Gua Pian green tea. 4 grams in a glass and just keep adding 80 centigrade water.

To bring out the umami in both tea and salsa: Japan Gyokuro. 14 grams in a Kyusu, 60 centigrade, 45 seconds