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

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.

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!

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

Samosa’s and a CTC black tea of a CTCF cooperative. The sweet full flavour of the tea balances the fatty mouthfeel of the samosa and the vegetable flavours combined with the honey like tea really bring everything together! 3 grams of tea on 250 ml 90 degrees Celsius soft water.

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!

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

Sel roti and Chiya. Perfect Nepalli combination!

Kroket sandwich (Ragout Sandwich) and a huge glass of Sri Lanka Uva black tea. Perfect combination for a day at the beach

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!