Dumplings, very spicy soup and Chya
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.
Gerechten: Rijst, pasta, noodles, Tussendoortjes en Vegetarisch
Thee: Zwart

Gerelateerde pairings
Noodles, peas and Tinjure GoldenNoodles, peas and a Tinjure Golden! 8 grams of tea, 500ml, 80 degrees water, 1.5-2.0-2.0-2.5 minutes. Sweet tea reduces the spicy notes of the food and brings out all the delicious aroma’s.
Bengali style Nepali snacks and Nepal Golden TeaBengali style Nepali snacks and a beautiful Nepal Golden Tea. One leaf and a bud. 6 grams of tea, 96 degrees Celsius soft water, first infusion minutes, second infusion 2 minutes. May seem strange but believe me. Learned it from my teacher @susmabastola
Dosa and Assam teaMy favourite breakfast. Dosa. Perfect with a malty Assam tea! 7 grams on 500 ml, 95 degrees water, 3 minutes.
Kroket sandwich and Sri Lanka UvaKroket sandwich (Ragout Sandwich) and a huge glass of Sri Lanka Uva black tea. Perfect combination for a day at the beach
Iranian cookies and amard_tea teaIranian cookies and @amard_tea tea are a perfect combination! Sweet, fruity tea and nicely baked cookies 🎉.
Fresh crumpets and Dorset tea@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!
Quiche and Malawi BvumbweQuiche and @satemwa_tea_coffee Malawi Bvumbwe Handmade Treasure. The honey sweet tea brings all the ingredients of the quiche beautifully together. Beautiful soft and creamy mouthfeel. 7 grams on 500 ml 80 centigrade water. Steeping time of 2.5 minutes.
Chocolates and Yunnan GoldCouldn’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.
