Cottage cheese and tomato tapenade baguette and Nepal Shangri La Second Flush

Most common Dutch tea&food pairing: English blend and a stroopwafel (biscuit with a thick syrup). Biscuit on top of your hot cup of tea so the syrup gets warm and runny. Mmmm

Breakfast. Plain and simple. Great Iranian tea doesn’t need much to pair with.

Stronger tea or just more of it to complement this pastry? This time I chose a huge mug. A Zealong New Zealand black tea, 7 grams and 500 ml 80 centigrade for two minutes did the best job! More savoury notes in the pastry and more fruity notes in the tea!

@travel_sutra_ came up with a great idea. Earl Grey based on an Assam and Raffaello. I’m not a big fan of Earl Grey and I don’t have a sweet tooth. But I have to admit, this is a great combination. Sweetness disappeared partly, nutty flavour was more noticeable, Earl Grey gave it a fresh aroma.

Brie de Meaux, Blue d’Auvergne, Port Salut and a Gyokuro, Jin Jun Mei and Tie Guan Yin. Interesting combinations.

Simple but delicious breakfast. A @nobartea.ir Black tea is the perfect companion! 7 grams of tea on 500 ml of 85 degrees centigrade water and a steeping time of 3 minutes.

Dumplings, an unidentifiable great and very spicy soup. Chya of a complex tea does the job. Milk in a great tea? When it comes to pairing it with a spice dish: absolutely! Milk balances the spicy notes of the dish, the complex character of the tea becomes more dominant. A real surprise to me.

Nepal meets The Netherlands. @ctcfnepal Golden Tips meets Venco Apothekers drop (sweet liquorice) @theehoffje brought with her. Beautiful soft mouthfeel with typical liquorice aroma’s and fruity aroma’s of the tea!

Chocolate mint Brownie, a delicious combination with China Hong Cha Bi Luo. 6 grams On 110 ml, 70 centigrade water and steeping for 20-25-40-60 seconds.