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!

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

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

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.

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!

Figs, goats cheese and honey. A great pairing in itself. Nepal Golden tea brings it all together. You need to drink the tea pretty hot and then the magic happens! 8 grams of tea, 500 ml of 90 degrees water, 1.5-2.0-2.5 infusion time.

Italian nougat and a Ceylon Nuwara Eliya Lovers Leap Estate. 7 grams on 500 ml, 95 centigrade water and a 3 minute brew. Real delight!

No Vino Santo to dip in the Cantuccini alle mandorle but a very sweet China Fujian Golden Monkey. 10 grams on 400 ml of 75 centigrade water for just one minute. Multiple infusions needed.

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.