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

What when they serve you a sweetened black tea? Just pair it with some sour fruits 😁. The acidity balances the sweetness of the tea.

Couldn’t resist picking up some beautiful chocolates at my local Simon Lèvelt store. The shop owner suggested their Yunnan Gold to drink with these beauties. She was right! Brewed it real strong in order to taste both tea and chocolates. 9 grams of tea on 500 ml of 90 degrees Celsius water and a steeping time of 3 minutes. Normally I would use 80 degrees Celsius water and a 1-2 minute steep but the tea really needs more extraction in order not to taste like hot water. The slight astringency balances the sweetness of the chocolates and brings out the chocolaty flavour much more.

Nepali Momo’s and a great Nepal Golden black tea. 8 grams of tea, 500 ml of 80 degrees water and 1.5-2.0-2.0 minutes steeping time.

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

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!

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

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

On day three of cheese week a cheese from the Belgium producer Catarinadal. Their blue cheese is called Grevenbroecke. A very mild and complex cheese. I tried many different teas but a China unsmoked Lapsang was the best choice. 12 grams on 500 ml. 90 degrees Celsius water. Steeping time of 2-2-2.5-3 minutes.

Fresh cinnamon roll and a absolute perfect made sweet and fruity Golden tea!
6 grams of tea, 500 ml of 85 degrees, 2 minutes steeping time.