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

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.

Crisps and a China Fujian Golden Monkey. 7 grams of tea, 500 ml 75 centigrade water and 1.5-2.0 minute steeps. Nice afternoon snack.

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!

Dates and @amard_tea tea from Iran. Great afternoon treat! 7 grams of tea, 500 ml 85 centigrade water and a 2 minute steep

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

Iranian snacks and a great @amard_tea black tea. The sweet and fruity tea really goes with so many dishes!|

Spring rolls and an India Meghalaya La Kyrsiew SFTGFOP. Sweetness in the tea balances the spicy Hoi Sin sauce and enhances the sweetness. Delicious! 7 grams of tea, 500 ml, 75 centigrade water and a two minute steep.

Turkish pide and @turkiyenincayi strong black tea. The tea can handle the fats in the pide and acidity in the salad beautifully.