Egg cake, strawberry’s and China Keemun Hong Cha Hao Ya

Beautiful warm weather, a fresh tomato and mozzarella pasta salad. Paired with a cold brew China Fujian Golden Monkey. 8 grams of tea, in the fridge for 8 hours. Nice and light. Life is almost perfect.

Noodles, 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.

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

Crisps and a China Fujian Golden Monkey. 7 grams of tea, 500 ml 75 centigrade water and 1.5-2.0 minute steeps. Nice afternoon snack.

Kroket sandwich (Ragout Sandwich) and a huge glass of Sri Lanka Uva black tea. Perfect combination for a day at the beach

Cottage cheese and a tomato tapenade on a baguette. Nepal Shangri La Second Flush FTGFOP1 7 grams on 500 ml 95 centigrade water. 2 minutes infusion. Tomato and cheese really come together!

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.

Chocolate mint Brownie, a delicious combination with China Hong Cha Bi Luo. 6 grams On 110 ml, 70 centigrade water and steeping for 20-25-40-60 seconds.

Shrimps and a Ceylon Nuwara Eliya Lovers Leap Estate. Balances the fatty mouthfeel and brings out the sweetness of the shrimp. 8 grams of tea on 500 ml of 95 degrees Celsius water. Steeping time 3 minutes.