Green olives and a Japan Kabusecha. Wow really great combination! 9 grams on 500 ml, 60 centigrade soft water and a 1.5 minute brew.

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

White bread, fried egg and a very fresh (1 day old) Nepal Tinjure green tea. Just great! 2 grams of tea and 180 ml of 80 degrees water. Just keep on pouring water!

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!

A young Dutch sheep’s cheese and Japan Sencha. Brewed in my beautiful new Asahiyaki hohin I bought at @postcardteas Tea brings out the umami in the cheese in a special way!

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!

Yatsuhashi and a very light brewed Houjicha. Typical 1+1=3!

Shortbread meets a Myanmar Pindaya green tea. 9 grams on 110 ml 70 centigrade water. Infusion time of 40-45-50 seconds.