Cornish Yarg and Taiwan Dayuling

Beautiful evening on the balcony calls for a beautiful cheese from the Jura and tea from China: the Wuyuan Rou Gui. 14 grams of tea, 400 ml of 90 centigrade water and a 30 second brew!

Emmentaler and China Da Hong Pao. 9 grams of tea, 110 ml of 90 centigrade water. 30-30-40-50-60 seconds brew time.

Macaron and Taiwan Dong Fang Mei Ren. Reduces the sweetness of the macaron and makes them nice and chewy. The tea becomes even sweeter than it already is! 7 grams of tea on 500 ml 90 centigrade water. Infusion time of 1-1.5-2 minutes .

Grilled zucchini and a China Anxi Tie Guan Yin Qing Xiang. 2 grams of tea directly in the glass, 95 centigrade water and just keep adding water.

The Sencha isn’t a hit with all Cuore di Mandorla. Just had some friends over so I needed a tea to pair all different cookies. The intense roasted Dong Ding Oolong is a good friend! 8 grams of tea in my gaiwan, after a good rinse, infusions of 30-35-40-45-50-60 seconds. Great way to start the weekend.

A twelve month old Davidstow cheddar and a fresh Taiwan Oriëntal Beauty. Brings out the beautiful aroma’s of this cheese and makes the tea even sweeter and more complex!

China Wuyuan Rou Gui and a traditional fudge. Roasted aroma of the tea pairs great with the fudge. 7 grams of tea and 120 ml 95 centigrade water. 20-20-30-35-40 seconds brew time.

A simple tomato and mascarpone pasta, some Asiago on top and paired with a China Tie Guan Yin spring tea. 9 grams on 110 ml of water and infusion times of 20-20-30-35-40 seconds

Bought some great @krakakoa Sumatran chocolate at Simon Lèvelt. Paired it with a heavily roasted China Feng Huang Mi Lan Xiang Oolong. Chocolate became more complex and less sweet, tea lost some of its roasted aroma. Great combination! 8 grams of tea on 180 ml of 95 degrees Celsius water. 20-20-25-30-35 seconds brewing time.