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

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!

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!

After an exiting night there is no better way of starting a beautiful new day! @yorkshiretea and @mcvitiesofficial digestives

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.

Nothing wrong with a peanut butter and chocolate sprinkles sandwich with a beautiful India Assam Ananda Second Flush

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

A simple breakfast. Rose’s Lemon & Lime marmalade on toast and a mug of Ceylon Uva Blairlomond. 8 grams of tea on 500 ml of 95 centigrade water. Steeping time 2 minutes. Brings out the citrus part in both tea and marmalade

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

Great evening snack. A blini with a tuna cream cheese topping. A India Meghalaya La Kyrsiew SFTGFOP black tea is the perfect companion! 6 grams of tea and 110 ml of 85 centigrade water. 1-1.5-2 minutes infusions.