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

Vondel speculaas (spiced biscuit) I picked up at Simon Lèvelt and their Assam Goudblad zomerpluk (very tippy Assam second flush) is one of the first tea and food pairings I discovered. The spices and sweetness of the biscuit are balanced so beautiful by the Assam tea. It’s almost as if it becomes a masala chai! 7 grams of tea on 500 ml 95 degrees Celsius water and a infusion time of three minutes. It really needs hot water and a relatively long steep in order to do it’s job 😁.

Egg cake & Strawberry’s are a great combination. Paired with a China Keemun Hong Cha Hao Ya. Brings out the sweet strawberry aroma and the stone fruit aroma’s in the tea. What a wonderful combination

More tea and more chocolates

Another great lunch. The local Iranian black tea is once again the hero of the dish! Sweet tea and a spicy dish can be such a delicious combination!

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

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

Cornish pasty and Cornish Tea. You can’t go wrong.

Beautiful cooked Nepali corn and a very sweet, fruity and flowery Nepali rolled black tea. Marriage made in heaven!

@dorsetteauk and fresh crumpets. Why Dorset tea? The way they put it: there is only one T in Dorset 😁 2 bags in a huge mug, 4 minutes and a dash of milk. Simply perfect!