Chocolates and Yunnan Gold

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 😁.

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

Figs, goats cheese and honey. A great pairing in itself. Nepal Golden tea brings it all together. You need to drink the tea pretty hot and then the magic happens! 8 grams of tea, 500 ml of 90 degrees water, 1.5-2.0-2.5 infusion time.

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

My favourite breakfast. Dosa. Perfect with a malty Assam tea! 7 grams on 500 ml, 95 degrees water, 3 minutes.

Iranian fruits, nuts, sweets, etc and a really great strong brewed Iranian @nobartea.ir black tea to balance all the sweetness. The tea becomes even more fruity and complex!

Blueberry muffin and a China Fujian Golden Monkey black tea. You’ll need a lot of tea to join this huge muffin.

Cottage cheese and a tomato tapenade on a baguette. Nepal Shangri La Second Flush FTGFOP1 7 grams on 500 ml 95 centigrade water. 2 minutes infusion. Tomato and cheese really come together!

It’s Sunday! Chocolate cake and fruit. Great with a Taiwan Sun Moon Lake black tea. 9 grams of tea on 110 ml of 85 centigrade water. 20-20-25-30-40 seconds brew time. Delicious!